Barbecued Miso Poussin Recipe
Scott Hallsworth's tasty barbecued poussin recipe is packed with bold Japanese flavours.
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Cooking tools:
- Mandoline
- Grill
- Skewer
- Double boiler
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Oven
- Refrigerator
- Serving bowl
Ingredients
- 2 poussin
- 90g of brown miso paste
- 50g of caster sugar
- 40ml of mirin
- 40ml of sake
- 1 green chilli, finely chopped
- 100ml of sake
- 2 tbsp of dark soy sauce
- 1 red chilli, finely chopped
- 2 tsp Tabasco green
- 2 tsp garlic purée, fresh
- 2 tsp yuzu juice
- 2 tbsp of lemon juice
- 2 tbsp of olive oil
- 100g of daikon radish
- 50g of carrots
- 50g of cucumber
- 6 mint leaves
- 10 coriander leaves, with a bit of stem left on
- 10ml of yuzu juice
- soy sauce, to taste
- extra virgin olive oil, to taste
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