Pistachio Poussin

 I love feeding friends, sharing a meal always makes for such a pleasant evening. 

Especially perfect per person poussin, where everyone gets there own little bird.

That actually sounds a little grotesque, but they really make for a pretty special meal. Even more so when they have been soaking in a fragrant thyme, orange and balsamic marinade and then battered in a pistachio and sour sumac crumb.

YUM. 

Recipe:

4 Poussin 

Marinade. 

Juice of 4 oranges & zest of 2

2 tbsp dried oregano

4 sprigs of lemon thyme 

6 tbsp balsamic 

4 cloves of garlic crushed

glugg of olive oil 

Black pepper

Combine all of the ingredients and rub all over the Poussin, leave to marinade for at least 3 hours but ideally over night in the tray you plan to bake it in. 

Crumb. 

1/2 cup of chopped Pistachios 

1/4 cup of sesame seeds

1/2 cup bread crumbs

zest of one lemon 

2 tbsp sumac 

1/2 cup of grated parmesan 

s&p

Chuck everything through a food processor until it resembles bread crumbs and then rub all over the outside of the birds. 

Place in a oven preheated to 175 degrees for 35 minutes or until cooked through. 

I served ours with a steamed  zucchini and beans drizzled with a  garlic chilli butter and a simple green tabouli salad. 

x

Abbey