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    Poussin with olives and sherry & spicy orange alioli

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    • Poussin with olives and sherry & spicy orange alioli

    Poussin with olives and sherry & spicy orange alioli

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes

    Serves: 4

    Ingredients

    300g Charlotte potatoes, scrubbed and thinly sliced
    1 fennel bulb, trimmed and sliced
    75g Fragata Stoneless Manzanilla Olives Filled With Chorizo, roughly chopped
    2 tbsp olive oil
    2 x 450g Gressingham Spatchcock Poussin With Sea Salt And Four Pepper Seasoning
    75ml fino sherry (or dry white wine)
    Green salad, to serve

    For the alioli
    1 British Blacktail Free Range Medium Egg yolk
    1-2 cloves garlic, crushed with salt
    1 tsp Cooks’ Ingredients Chilli & Orange Paste
    100ml Spanish extra virgin olive oil or sunflower oil
    1 tbsp lemon juice

    Method

    1. Preheat the oven to 190ºC, gas mark 5. Toss the potatoes and fennel together with the olives and olive oil. Arrange over the base of a roasting tin that fits both poussin. Roast in the oven for 15 minutes, then stir to bring the cooked pieces into the centre and arrange the poussin on top.

    2. Remove the alioli ingredients from the fridge 20 minutes before use. Meanwhile, sprinkle the sherry over the poussin and roast for 40 minutes, or until the poussin are cooked through, the juices run clear with no pink meat and the potatoes are tender and golden at
    the edges.

    3. Next, make the alioli. Whisk the egg yolk with the garlic and chilli and orange paste. Slowly drip in the oil, whisking as you go so it emulsifies with the egg yolk and thickens up. You can add the oil faster as the alioli thickens to give a glossy, thick sauce. Check the seasoning and add lemon juice to taste.

    4. Rest the poussin for 10 minutes under foil, then serve with the roasted vegetables and olives, the alioli and a green salad.

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