2 x poussin boned (skin on)
300g/10½oz grated parmesan
2 egg yolks
2 chorizo (size of a largish sausage!)
100ml/3½fl oz olive oil
1 tbsp chopped parsley (optional)
4 halves of semi dried tomatoes
1 tbsp chopped chives
salt and pepper
- 1. Cook the spinach in salted boiling water for 30 seconds.
2. Drain the spinach and thicken with the 2 egg yolks and the parmesan cheese.
3. Stuff the poussin breasts, legs and thighs with a little cooked spinach mixture.
4. Slice one chorizo into thin slices and fry until crispy.
5. Add olive oil to the other chorizo and fry. When the fat starts to come out of the chorizo pass through a sieve - and throw away the chorizo left in the sieve.
6. Peel the parsnips and using only the thin ends sliced and deep fry until crispy.
7. Cook the remaining parsnip in a little butter and water.
8. Put the parsnips in a blender with the cream and purée.
9. Season the poussin with salt and pepper on both sides.
10. Fry the poussin in a heated frying pan until gently golden on both sides (10 minutes).
11. Season poussin when removed from frying pan.
1. Pour a pool of the puréed parsnip in the centre of the plate.
2. Place the remaining grilled chorizo and crispy parsnip around the puréed parsnip.
3. Place the half a poussin on top of the creamed parsnip (thigh, leg and breast)
4. Top this with a half a semi dried tomato and drizzle with chorizo oil and decorate with parsley.