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.