From westher@xs4all.nl Tue Jun 12 14:43:07 2001 Date: 9 Jun 2001 12:02:08 GMT From: Esther Westerveld Newsgroups: rec.food.recipes Subject: Poussin with Spinach Followup-To: rec.food.cooking POUSSIN WITH SPINACH What I like most about this recipe is eating the pungent mustard-coated spinach leaves that become warm from the roasted poussin resting on them. 4 poussin, 14 to 16 ounces each 2 tablespoons grainy mustard 2 garlic cloves, chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried, crushed = teaspoon paprika 1 teaspoon olive oil 1 teaspoon pink peppercorns, crushed 5 ounces baby spinach leaves 1 tablespoon extra virgin olive oil 1 teaspoon sherry vinegar pinch of coarse salt freshly ground black pepper Preheat the oven to 350 :F and lightly grease a large baking dish - the birds need to be baked in a single layer. Pat the birds dry with paper towels and cut each in half vertically. Combine the mustard, garlic, thyme, paprika, olive oil, and crushed peppercorns in a small bowl. Rub the mustard coating over both sides of the birds and place them cut side down in the baking dish. Bake for 30 minutes, or until the juices run clear yellow when bird is poked with a fork. Five minutes before the birds are done, combine the extra virgin olive oil, vinegar, salt and pepper. Toss the spinach with the vinaigrette. Equally divide the spinach among 4 dinner plates or large salad plates. Arrange 2 poussin halves on each plate and sprinkle with pepper. Scrape any of the cooked mustard coating left in the baking dish over the birds and serve. Serves 4. course : poultry dish source : Wild About Game : 150 Recipes for Cooking Farm-Raised and Wild Game - from Alligator and Antelope to Venison and Wild Turkey / Janie Hibler Bezoek mijn homepage op http://www.xs4all.nl/~westher Word lid van mijn e-groepen op http://groups.yahoo.com/group/AFRIKAANSErecepten http://groups.yahoo.com/group/SNELLErecepten -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.