Peppered Poussins with Lime and Sage Crumbs Recipe
Ingredients
| Lime- 3 no-€™s | ||
| Garlic bulb, halved horizontally | ||
| Poussin/ Young chicken-3 no-€™s, halved (backbone removed) | ||
| Black peppercorns | 1 Tablespoon | |
| Salt | 1 To taste | |
| Olive oil | 5 Tablespoon | |
| Spring onion- 1 bunch, roughly chopped | ||
| Sage | 2 Tablespoon, finely chopped | |
| Butter | 75 Gram | |
| Breadcrumbs | 175 Gram | |
| Fresh sage leaves- as required | ||
Directions
GETTING READY
1. Out of the 3 limes, thinly slice 1 lime.
2. Grate ring and freshly squeeze juice from remaining limes. Keep aside.
3. In a medium sized bowl, combine olive oil, salt, lime slices, lime juice and peppercorns. Mix well and add poussins. Coat well and keep aside.
MAKING
4. Pre heat a grill.
5. Grill the poussins for 15 minutes on each side, basting occasionally with marinade.
6. Once grilled, remove and keep warm.
7. In a sauce pan, melt butter.
8. Add garlic bulb, spring onions, lime rind and sage. Saute on a high flame for 2 to 3 minutes.
9. Add crumbs and cook on a medium flame for 3 to 4 minutes or till crumbs are golden brown in colour.
10. Discard garlic bulb and place crumbs on a serving platter.
SERVING
11. Place grilled poussin over crumbs, garnish with sage leaves and serve immediately.
1. Out of the 3 limes, thinly slice 1 lime.
2. Grate ring and freshly squeeze juice from remaining limes. Keep aside.
3. In a medium sized bowl, combine olive oil, salt, lime slices, lime juice and peppercorns. Mix well and add poussins. Coat well and keep aside.
MAKING
4. Pre heat a grill.
5. Grill the poussins for 15 minutes on each side, basting occasionally with marinade.
6. Once grilled, remove and keep warm.
7. In a sauce pan, melt butter.
8. Add garlic bulb, spring onions, lime rind and sage. Saute on a high flame for 2 to 3 minutes.
9. Add crumbs and cook on a medium flame for 3 to 4 minutes or till crumbs are golden brown in colour.
10. Discard garlic bulb and place crumbs on a serving platter.
SERVING
11. Place grilled poussin over crumbs, garnish with sage leaves and serve immediately.
Chef
