AtHomeWithGloriaHunnifordOctober2016 - 111

FOOD AND NUTRITION ▲

Jasmine-brined
roasted poussins
with salsa verde
The salsa verde will jazz up the
already flavoursome brined meat.
SERVES: 2
PREP TIME: 6-8 HOURS
COOKING TIME: 35 MINS

You will need

4 tbsp jasmine tea
or 4 jasmine teabags
1.5l boiling water
60g coarse rock salt
1 tbsp dark-brown soft sugar
2 poussins, weighing 700g
(or 1 Cornish game hen)
1 small, unwaxed lemon
1 garlic clove, crushed
1 tbsp olive oil
Sea salt and cracked black pepper

For the salsa verde

20g flat leaf parsley leaves
20g coriander leaves
20g mint leaves
2 garlic cloves, finely chopped
Finely grated zest of 1 small,
unwaxed lemon
1 tbsp brined capers
125ml olive oil
A roasting pan, kitchen string

1
2
3
4

To make a brining solution, put
the jasmine tea in a jug and pour
over the boiling water. Add the
salt and sugar. Stir until dissolved.
Leave to cool.

Wash and dry the poussins and
put in a deep dish. Pour the
cooled brine over them, cover,
and refrigerate for 6-8 hours.
When ready to cook, preheat
the oven to 190°C/375°F/Gas 5.
Remove the poussins from the
brining mixture and pat dry, removing
any tea leaves. Discard the brining mix.

Put the poussins in a roasting
pan. Zest the lemon and reserve
for the salsa verde. Cut the lemon
into quarters and stuff the cavity with
them. Tie the legs together with string.
Mix together the garlic and oil, and rub
it over the skin of the poussins. Season.

5
6

Roast in the preheated oven for
35 minutes, until cooked and the
poussin juices run clear.
Put all the salsa ingredients in
a food processor and pulse until
roughly chopped. Season.

Split pea and sausage soup
A nourishing, hearty soup that's perfect
to serve as a starter or weeknight supper.

1

SERVES: 6
PREP TIME: 10 MINS
COOKING TIME: 1 HOUR

You will need

2 tbsp olive oil
1 onion, chopped
1 leek, chopped
2 celery stalks, chopped
Pinch of grated nutmeg
300g yellow split peas
1.5l chicken stock
2 dried bay leaves
250g sausages
Sea salt and freshly ground
black pepper

Heat the olive oil in a large
saucepan and gently cook the
onion, leek and celery over a
low heat for 8-10 minutes. Stir in
the nutmeg. Add the split peas and
mix to combine with the vegetables.
Add the stock and bay leaves, and
cover and simmer for 45 minutes,
or until the peas are tender and
beginning to get mushy when
pressed with the back of a spoon.

2

Meanwhile, grill the sausages
under a medium heat until
cooked, then roughly chop. Add
to the soup and cook for a further 10
minutes. Season to taste with salt and
pepper. Divide the soup between six
bowls and serve immediately.

www.athomemagazine.co.uk NOVEMBER 2016 | 111



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Table of Contents for the Digital Edition of AtHomeWithGloriaHunnifordOctober2016

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