This roasted petit poussin with cauli-rice stuffing and blueberry sauce is an interesting and refreshing main bursting with flavour.
- Takes 1 hr 20 + resting
- 1 whole cauliflower, cut into florets
- 1 onion, finely chopped
- 1 garlic clove, crushed
- olive oil, for frying
- 250g bacon lardons, roughly chopped, or diced bacon
- zest of 1 lemon
- zest of 1 orange
- handful oregano, chopped
- handful parsley, chopped
- 6 petit poussin or 1 whole chicken
FOR THE BLUEBERRY SAUCE
- 60g butter
- 30ml brandy
- 200g blueberries
- Preheat oven to 200°C. To make cauliflower rice, blitz the cauliflower florets in a food processor until fine.
- Sauté the onion and garlic on medium-high. Set aside.
- Heat a splash of oil on medium-high, and fry the bacon until crispy.
- For the stuffing, combine the cauliflower rice with the bacon, onion and garlic, zest of lemon and orange,
oregano and parsley. Season.
- Divide the stuffing into 6 equal parts and stuff into each cavity of the petit poussin or the chicken, and truss
each chicken with string to prevent the stuffing from falling out. Place the butter under the skin of the poussin. Place in a baking tray, season with salt and drizzle with oil.
- Bake for 45-50 minutes or about 1 hour for 1 whole chicken until golden and cooked, taking care to glaze the poussin regularly during cooking time with the pan juices. Rest for 5-10 minutes.
- For the blueberry sauce, heat the butter in the oven pan with pan drippings on high until melted. Add
the brandy and then the blueberries. Allow to reduce slightly, squashing the blueberries with the back of a fork. Serve with the petit poussin.
RECIPE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN AND INGE BARTSCH PHOTOS: LEE SCHWAGELE
Magazine issue date: December, 2017