Spatchcock Poussin Bake

poussin-bake-2

No slaving over a hot stove for this Spatchcock Poussin Bake. Prep the veggies, open the Gressinhgham Poussin packet and add to a roasting tray. Relax with a glass of your favourite drink whilst dinner cooks.

We were invited to try out Gressingham’s Sea Salt & Four Pepper Poussin. There is also a Gressingham’s Piri Piri Spatchcock Poussin for those seeking some extra spice.

Gressingham’s Piri Piri Spatchcock Poussin is available now from Tesco, RRP £3.50, the Sea Salt & Four Pepper is available from Sainsbury’s and Waitrose, RRP £3.50.

For more information on Gressingham Foods visit www.gressinghamduck.co.uk

I’m always looking for easy and tasty meals during the week and this Spatchcock Poussin Bake works all year. A midweek summer meal, lunchtime in the garden or one to bighten up darker nights.

Ingredients

  • Baby potatoes
  • Gressingham Sea Salt and Four Pepper Seasoning
  • Red pepper
  • Yellow pepper
  • Orange pepper
  • Garlic cloves
  • Plum tomatoes
  • Fresh basil

See recipe card for quantities.

Instructions

Preheat the oven to 220°C/200°C fan/gas 7.

Bring a cold pan of salted water to a boil, add the potatoes and cook for 5 mins. Drain and set aside.

In a large roasting tin add the poussin, peppers, potatoes, garlic and tomatoes.

Roast for 10 mins.

Stir through the vegetables and place into the oven to roast for 15 mins.

Ensure poussin and vegetables are fully cooked, if so remove and serve or place back into the oven for another 10 mins

Finish with some fresh basil.

poussin-bake-2

Poussin Bake

Baked poussin with peppers and potatoes
Course bbq, dinner, lunch
Servings 2

Ingredients
  

  • 250 g Baby potatoes
  • 1 pack Gressingham Sea Salt and Four Pepper Seasoning
  • 1 Red pepper sliced
  • 1 Yellow pepper sliced
  • 1 Orange pepper sliced
  • 2 Garlic cloves crushed
  • 1 tin Plum tomatoes
  • Fresh basil

Instructions
 

  • Preheat the oven to 220°C/200°C fan/gas 7.
  • Bring a cold pan of salted water to a boil, add the potatoes and cook for 5 mins. Drain and set aside.
  • In a large roasting tin add the poussin, peppers, potatoes, garlic and tomatoes.
  • Roast for 10 mins.
  • Stir through the vegetables and place into the oven to roast for 15 mins.
  • Ensure poussin and vegetables are fully cooked, if so remove or place back into the oven for another 10 mins
  • Finish with some fresh basil.
Keyword dinner, lunch, summer
Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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