Wednesday, 18, May 2016
Simple Summer Poussin from The Croke Park
How to make a classic summer supper
When you have super fresh and seasonal ingredients, cooking is simple. And there’s nothing better in the summer than putting together a meal of clean, delicious components and enjoying it outside in the sunshine.
This Grilled Poussin is a signature dish from The Croke Park, and is served up in the Sideline Bistro as part of their new seasonal menu. Sometimes called a spring chicken, Poussin is a delicate and dainty small chicken, popular in French cuisine and the perfect dish for summer.
Allow one per person and you only need a simple side dish to elevate it to epic levels. Order it at The Sideline Bistro & Bar and you have a choice of delicious accompaniments. A dish of rocket and parmesan compliments the Poussin well, with a light peppery crunch and tangy hit. If you’re feeling a little more devilish, then skinny fries or chunky chips will always go down a treat. A freshly made slaw is a zingy and comforting pairing, too.
But if you want to try it out at home, here’s the recipe…
- 2 Cornfed Poussin
- 1 whole lemon
- 30g Fresh Rosemary
- 4g Sea Salt
- 20mls Extra Virgin Olive Oil
Using a grill on a high heat or a griddle pan heated on high, mark the Poussin to get scorch lines or brown it off in a hot frying pan.
Transfer to pan or dish, season with salt and pepper, and roast in hot oven set at 200C for 25 minutes (or until juices run clear).
Cut your lemon in half and grill each half.
Serve each Poussin with sprig of rosemary, grilled lemon, light sprinkle of sea salt and small drizzle of olive oil.
You can see more about the dining options at The Croke Park, including menus for the bar, bistro and The Juicery, on the website.