Roast Poussin with Polenta & Cauliflower

Preparation info
  • Ingredients For

    4

    • Difficulty

      Medium

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

A juicy roast poussin for each person is served with creamy polenta studded with buttery cauliflower. Putting them together in this way enhances all the ingredients, a definite case of the sum of the parts being greater than any of its components.

Ingredients

  • 4 poussins, each weighing about 300 g / 10½oz
  • 1 cauliflower

Method

Preheat the oven to 200°C/400°F/gas 6 and butter an ovenproof dish.

Trim the base off the cauliflower and break the head into florets. Melt the butter in a saucepan, add the florets, season lightly with salt and pepper and sweat gently for 12–15 minutes until translucent. Remov