Yuzu & sumac Poussin
Experience the exotic fusion of Yuzu & Sumac in Phil Yeoman's spring chicken recipe from Hill House Farm. Indulge in 48 hours marinated poussin, grilled veggies, and charred radishes.
Ingredients
DRY Marinade
¼ tsp garlic powder
1 tsp paprika
1 tsp ground coriander
1 tsp ground black pepper
1 tsp chilli powder
1 tsp sumac spice
1 tbsp black sesame seeds
WET Marinade
1 tbsp sesame oil
3 tbsp soy sauce
1 tbsp hoisin sauce
3 tbsp of yuzu juice
1 tbsp of white miso paste
Radishes
50g sugar
50g cider vinegar
50g water
1 star anise
King oyster dressing
1 tbsp soy sauce
1 tbsp hoisin
1 tbsp sesame oil
ASIAN dressing
50g soy sauce
30g yuzu juice
50g sweet chilli sauce
1 tbsp white miso paste
Method
Preparation
Mix together king oyster dressing and pour over the mushrooms, marinate for 48 hrs.
Spatchcock a poussin and put it in an oven dish ready to marinade. Sprinkle over dry rub and leave for 24 hours.
Cut the radishes in half. Bring the ingredients to a boil and poor over the radishes. Allow to soak over night
Mix all this together, place onto the Poussin for 24 hours after the dry marinate has been on and marinate a further 24 hours with the wet, so a total of 48 hours.
On The Day
Cook the Poussin indirect for about 25 minutes with the grill at 250°C. Once the Poussin is almost done, move it over the coals direct to crisp up the skin and get a nice caramelised colour.
Once you have colour, move to indirect once more and then you can grill your gem lettuce, spring onions and king oyster mushrooms. With the lid on, the vegetables will take around 5 minutes. Once grilled, remove then to a serving plate and brush them all with the Asian sauce, then you’re ready to plate it all beautifully.
When the poussin is ready, brush the radishes with olive oil and char on your hot grill.