Roast Spatchcock poussin with chimmichurri, potato salad and slaw Recipe · Gressingham
Roast spatchcock poussin with chimichurri potato salad and slaw for a fresh, herby dinner.
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Cooking tools:
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring spoon
- Grater
- Peeler
- Spoon
- Plate
Ingredients
- 2 Gressingham spatchcock salt and pepper poussin
- Small handful flat leaf parsley, roughly chopped
- Small handful coriander, roughly chopped
- 2 garlic cloves, peeled and finely chopped
- 1 red chilli, finely chopped
- 1 tbsp white wine vinegar
- 2 tbsp light olive oil
- Sea salt
- Half small red cabbage, core moved, thinly sliced
- 1 carrot, peeled and grated
- 1 small white onion, peeled, thinly sliced
- Juice of 1 lemon
- 1 tsp white wine vinegar
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