It is a nice little salad, picture will follow. serves 3 people
Char grilled Poussin (spatchcock) with poached nectarine, pomegranate and pancetta crisps.
Ingredients:
3 poussin
2 nectarine
1 pomegranate
100g sliced pancetta
1 radicchio lettuce
100g rocket
1/2 bunch chervil
1/2 bunch Italian parsley roughly chopped
1/2 teaspoon smoked paprika
1 teaspoon oregano
1/2 chopped birds eye chilli
60 ml olive oil
1/2 teaspoon crushed garlic
1 lemon
200ml water
75g caster sugar
1 cinamonn quill
12 cherry tomatoes
sea salt
cracked black pepper
1 tablespoons pomegranate molasses (optional)
Method: To start with we will prepare the poussin for marinating. Placing the bird breast down on your chopping board cut straight down so you are left with two halves, do this to all the birds. In a small mixing bowl combine the paprika, garlic, chilli, oregano, 30ml of the olive oil and half of the parsley. Now zest the lemon into this bowl and season the mix well. Place the poussin in this marinade and mix well, now allow flavours to infuse for 3-4 hours.
Cut the nectarines into wedges and place to one side. In a small saucepan, combine the water and sugar. Add the cinnamon quill and boil this mixture until you see it start to thicken slightly. Take this sugar stock off the heat and while still hot add the nectarine wedges. Allow the now poached nectarines to cool in the liquid while preparing the rest of the dish.
Line an oven tray with baking paper and lay the pancetta slices over it. To crisp the pancetta bake it in a hot oven (200 degrees) for approx 10 minutes. This time will vary on how thick the pancetta is, you will need to look for it turning a dark brown, then remove it from the oven. After 5 minutes of cooling it should become crispy.
On a hot barbeque cook the poussin, slight burning is usual and will contribute to the end flavour.
Cut the pomegranate in half and scoop all the seeds into a small bowl. Remove any white pith that comes out with the seeds.
In a large mixing bowl shred the radicchio and mix with the rocket. Roughly rip the chervil and remaining parsley and toss through the lettuces, also add the pomegranate and nectarines (no liquid). Halve the cherry tomatoes and add to the salad. Pick up the pancetta shards and crumble them into the salad with your hands. To dress the salad pour 20ml of the nectarine sugar syrup, the final 30 ml of olive oil and the juice of the lemon over the salad. Season well and mix thoroughly.
To serve place a good amount of the salad in the middle of each plate, cross the halves of poussin over the salad and put a few bits of nectarine on top for garnish. If using the pomegranate molasses, drizzle a small amount around the edge of each plate.
This is a wonderful filling salad perfect for a fancy barbeque or warm summer evening.
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