Chinese glazed poussin with Oriental salad
PUBLISHED: 19:59 02 April 2015 | UPDATED: 19:59 02 April 2015
For 33 years, Roger Underwood has worked in the catering industry, initially training as an army and now head chef at the Shoulder of Mutton in Fordham. Originally from South Worcestershire, Roger came out of the army and worked in Michelin-stared hotels in London and the Cotswolds before settling in Essex. ‘I worked in London for 10 years and finally moved out to Essex for a quieter pace of life,’ he says. At the Shoulder of Mutton he is kept busy with a restaurant and tea room and this summer they will also be offering picnic basket lunches for people to enjoy while sitting by the pretty riverbank setting of the River Colne.
1 clove of garlic
3oz of unsalted butter
Pinch of ginger
Pinch of Chinese five spice powder
1 tbsp of oyster sauce
1 tbsp of dark soy sauce
1 tsp of Aspalls cider vinegar
1 star anise
For the salad
1 bag of beanshoots
½ red pepper
6 cherry tomatoes (quartered)
Sprinkle of Aspalls cider vinegar
2 spring onions
1 Finely chop the garlic and sweat off in a pan with ½ oz of the butter, ginger and Chinese five spice powder.
2 Place the oyster sauce, soy sauce, cider vinegar, star anise and chopped spring onions into a bowl. Add the garlic, ginger and five spice mixture above for the marinade.
3 Prepare poussin by taking out the back bone (slide a sharp knife into the cavity and cut through on either side of the central bone). Cut in half through the breast bone and place in the bowl with the marinade and leave for at least two hours (preferably overnight) covered in the fridge. Remove from the fridge and place in an ovenproof dish and cook in a preheated oven at 170C for 20 minutes, spooning 1tsp of marinade over them every five minutes.
4 Chop and mix all the salad items and sprinkle with the cider vinegar, season with salt and pepper. Remove the poussin from the oven, place the dish on a gentle heat adding any remaining marinade and heat through stirring, add remaining butter and stir constantly until all butter has been incorporated.
5 Present the salad and poussin in a deep serving bowl with any remaining jus.
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Shoulder of Mutton
Halstead Road, Fordham C06 3LL