August 2007, Summer Food

Sticky, Spicy Poussin

Remove the backbones and halve the poussins.

Combine all the other ingredients in a bowl.

Brush both sides of each poussin half. You can cook them immediately or marinate for a couple of hours.

Roast at 190 C for 30 minutes or until cooked through or barbeque until cooked through. Baste occasionally with the remaining sauce mix.

Cut each pepper into quarters, deseed and remove the stem and pith.

Place skin side up on a baking tray and grill until the skin is blistered and black.

Allow to cool and skin the peppers.

Cut into thin strips and place in a bowl with the chopped mint. Pour over the olive oil and season with salt. Chill in the fridge before serving.

Combine all the meatball ingredients in a bowl. Season with salt and pepper and shape into meatballs about 5cm in diameter.

Heat 1 tsp oil in a wok or heavy pan and stir fry the onion, green pepper and courgette for 2 to 3 minutes. Remove and keep warm.

Heat another tsp oil and stir fry the mushrooms for 2 to 3 minutes. Remove and keep warm.

Heat the remaining oil and cook the turkey meatballs gently for 6 to 7 minutes until cooked through.

Return the vegetables to the pan. Add the bean sprouts and soy sauce, heat through and serve.