Every couple of months a group of mums from my daughters school get together for book club. Last night it was hosted by Rose and the book was Shantaram by Gregory David Roberts.
It is an amazing book which I urge you to read. It is a novel based on Robert's escape from Jail in Australia. He lives in a slum in bombay for over a year, gets involved in the mafia, goes to war in Afghanistan ... it is exciting and though provoking from start to finish.
We ate pizza while we debated about the book, religion, right and wrong, children and Adele’s behaviour at the awards ... So a little bit of everything. It was a great evening.
Rich was working quite late so the last thing he wanted to do was come home and cook ... I bunged a potato in the oven to bake made a quick salad and left the rest of the Poussin that I had cooked the children for tea ... If you have not cooked Poussin give it a go, it is a great alternative to chicken.
PS: We are yet to choose our next book for book club so if anyone has any suggestions please send them to me.
ROAST POUSSIN - Serves 2
2 Poussin, Olive oil, Salt
- Turn the oven to 200
- Remove the trussing (string) and open the legs of the poussin so that the heat will distribute evenly around the legs. Place in a roasting dish and drizzle olive oil over it then sprinkle salt and pepper
- Pop in the middle of the oven and cook for 45 minutes
- Remove from the oven and check the juices are running clear by sticking a skewer into the leg and breast, if they are running clear the poussin is cooked, if you see any pink in the liquid, or any pink when you cut into the bird put it back in the oven till all the pink has gone and it is thoroughly cooked.
I tend to serve one Poussin per person with a large salad. If you are serving as a roast on Sunday with lots of trimmings I would cut the poussin in half (use scissors) and serve half per person.
If you want to add some flavour to the poussin then have a look at my suggestions for Roast Chicken. If you don’t have time to make a herb butter then pop a clove of garlic and a quarter of a lemon inside the bird and sprinkle with some thyme.