Poussin with Garlic

Preparation info

    • Difficulty


Appears in

Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar)

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

  • About

I first made this dish with smoked garlic, which I found in my local market; however, it is not readily available so use the natural. A good mixture of tastes from the four corners of the earth.


  • 2 poussins
  • black olive paste
  • lemon juice
  • 6 tbsp olive oil


Take a small flameproof casserole that will fit the birds snugly. Put a tbsp of olive paste and a good squeeze of lemon into each cavity. Heat the olive oil in the casserole and brown the poussins all over, turning from side to side. Add the peeled cloves of garlic and allow to cook gently for a minute or two. Pour in the vermouth (Sainsbury’s Italian has a good flavour and is reasonable). Seas