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Method :
-
Preheat the oven to 200°C/400°F/Gas
Mark 6, 15 minutes before cooking. Rinse the poussins inside and out
and pat dry with kitchen paper. Using tweezers, remove any feathers.
Season well with salt and pepper, then reserve. Pour the apple juice
into a small saucepan and add the cinnamon stick, star anise and
Chinese five-spice powder. Bring to the boil, then simmer rapidly until
reduced by half. Reduce the heat, stir in the sugar, tomato puree,
vinegar and orange rind and simmer gently until the sugar is dissolved
and the glaze is syrupy. Remove from the heat and leave to cool
completely. Remove the whole spices.
-
Place the poussins on a wire rack set
over a foil-lined roasting tin. Brush generously with the apple glaze.
Roast for 40-45 minutes, or until the juices run clear when the thigh
is pierced with a skewer, basting once or twice with the remaining
glaze. Remove the poussins from the oven and leave to cool slightly.
-
Meanwhile, cook the rice according to the
packet instructions. Bring a large saucepan of lightly salted water to
the boil and add the mangetout. Blanch for 1 minute, then drain
thoroughly. As soon as the rice is cooked, drain and transfer to a
warmed bowl. Add the mangetout and spring onions, season to taste and
stir well. Arrange on warmed plates, place a poussin on top and serve
immediately.
Nutritional Facts per 100g :
energy 178kcals/744kj protein 17g carbohydrate 6g fat 9g fiber 0.2g sugar 2g sodium 0.08g
√ cow's
milk-free
√
egg-free
√
gluten-free
√
wheat-free
√ nut-free
√ seafood-free |
