Five-spice Roast Poussin with Mandarin Orange and Carrots

So, for my first fusion dish since that very important post, I decided to post a classic british roast chicken, but with lots of chinese flavour influence.

A poussin (pronounced poo-sun, sounds awfully french and posh doesn't it) is a teenage chicken (baby would be a chick wouldn't it??). It costs a bit more than chicken because the meat is much more tender, but my butcher was having a sale due to an oversupply of poussins, 1 pound each. That's cheaper than a chicken leg!

see how small it is!

I never really tried roasting a whole bird before, because it just doesn't make sense for one/two people. I usually roast chicken legs or sometimes chicken breasts, but this time, with a small poussin, I can finally try things like stuffing an entire lemon into the cavity. I want to try the technique of spatchcocking the next time I manage to get my hands on a whole bird!

I did this sometime in January, when mandarins and clementines were everywhere, so I decided to change it to a sweet citrus instead, and being mandarin oranges, I felt compelled to use some chinese spices. To prop up the bird, I roasted it on a bed of carrots, just because I felt very orange ;)

Five-spice Roast Poussin with Mandarin Orange and Carrots

serves 2

Ingredients

1 poussin

2 mandarin oranges/clementines

4-5 small carrots (or 3 large, halved lengthwise)

2 tbsp soy sauce

1 tbsp five-spice powder

1 tbsp Chinese rice wine (hua diao/shaoxing)

few sprigs of thyme

1 tbsp melted butter + a few more dabs

1 tsp sesame oil

Method

1. Preheat oven to 200 degrees celsius.

2. Parboil the carrots for about 5 min, not till it gets soft! At the same time, drop in the mandarin oranges, whole, to make it easier for the juices to release later.

3. Meanwhile, wash the poussin, pat dry and season the inside and outside of the poussin with the soy sauce, five spice powder. Rub the sesame oil and butter over the skin.

4. Poke one of the mandarin orange all over then stuff it with a sprig of thyme into the cavity of the poussin.

5. Arrange the carrots in a single layer on a roasting tray , throw the remaining thyme around, and then place the poussin on top (try to prop the legs up by being strategic with the carrots hehe).

6. Cut the other mandarin orange in half and then squeeze the juices all over the bird and carrots. Sprinkle the tbsp of Chinese rice wine around.

7. Into the oven for about 45 min, till the juices run clear!

8. Let the poussin rest, tented with foil for at least 15 min before cutting into it. I served it halved with the roasting juices spooned over.

Yes, on mashed potato,very un-Chinese I know, but it just felt right against the roast poussin and sweet carrots. I think it would also work out very well if you drop the carrots and then section the chicken, serving it over a bed of noodles and steamed vegetables, with the gravy poured over, kind of like roast duck noodles.

This is the first time I've tasted poussin. You know how if you poke baby skin you get that feeling of slight amazement at the tenderness and smoothness? It's the same with poussin! Poussin has less developed flavour than chicken though, so the five-spice and soy sauce really helps to add a punch. The mandarin orange adds sweetness without the need for sugar or honey, giving the crispy skin a deeper golden hue and the carrots, a yummy sticky glaze. I love seeing so much yellow, orange and brown on a plate, I think they're a few of the most appetising colours to the eye(:

This is part of Weekend Herb Blogging #274 hosted by Winnie from Healthy Green Kitchen.

Carrot, Cardamom and Coconut Soup

More carrot soup!

After trying the classic combination flavours, I wanted to try something new. I've got a half-used packet of coconut milk in the fridge so I thought of carrot and coconut, then I wanted something zesty to make the soup more refreshing, so I thought of cardamom! No, it's not because of the 'c' alliteration. Ok maybe a bit. With some ginger (not in the name because it starts with a 'g'. no, really!) and A BLENDER, I know I'm all set!

Carrot, Cardamom and Coconut Soup

serves 2-4

Ingredients

3 large carrots (about 450g), peeled and chopped

1 large onion, chopped finely

1" ginger, chopped finely

3 cardamom pods

1/4 cup (60 ml) of thick coconut milk + 1/4 cup water (or just use 1/2 cup coconut milk)

sea salt, pepper

1 tbsp butter

To serve

(opt) a bit more thick coconut milk/coconut cream

Method

1. Melt 1 tbsp butter over medium high heat in a big pot, then add the onions and ginger and cook till onions become translucent, then add the carrots and cook a further 3 min or so till onions just start to brown.

2. Crush the cardamom pods and add (esp the seeds!), cooking about 1 more min.

3. Add the water, and let it cook for 20-25 min until the carrots are tender. Remove the cardamom pod shells.

4. Add the coconut milk and blend the mixture until you get a smooth puree. (Ah I've waited so long for this moment! Why did I scrimp on this for the longest time?)

5. To serve, swirl in a bit more of the thick coconut milk/cream.

I love love love this soup. It's got the sweetness of the carrot, the richness of the coconut milk, balanced by that hint of sharp ginger and the wonderful fragrance of cardamom. That's why it says serves 2-4...

This is an entry for Pennywise Platter Thursday, Tuesday Night Supper Club, Slightly Indulgent Tuesday.

Carrot, Lentil and Coriander soup

I figured it was time to throw the spotlight back onto a vegetable that most people find hard to fault-- the humble carrot. It's delicious raw, crunchy and sweet, and also great cooked, as its sweetness intensifies. I think it's one of the few vegetables I actually liked as a child, maybe because it's in a happy orange colour.

Carrot and coriander make up one of the most classic flavour combinations. I was inspired by the coriander to include something that's often combined with coriander and other similar spices: lentils! The lentils help thicken the soup out without the need for cream or whatever. This makes the soup a lot heartier too, and very savoury and more-ish.

Carrot, Lentil and Coriander soup

serves 4

Ingredients

3 large carrots (about 450g), peeled and chopped

1 large onion, chopped finely

3 cloves garlic, chopped finely

1/2 cup red lentils, soaked in advance

1 heaped tsp ground coriander

about 3 tbsp coriander leaves, chopped finely

about 1 litre of homemade vegetable or chicken stock

sea salt, black pepper

2 tbsp butter

Method

1. Melt 1 tbsp butter over medium high heat in a big pot, then add the onions, carrots garlic and cook for a further 5 min until the onions become translucent.

2. Add the ground coriander, stir about 1 min more till onions are just starting to brown, then add the soaked lentils and stock, and cook for about 20-25 min till the carrots are really tender and the lentils are melting.

3. Add seasoning and mash with a potato masher. You can puree it too, but I didn't have a blender then, and anyway, I like having the texture from the lentils. Add a bit more stock/water to thin it out if you want.

4. Stir in the other tbsp of butter and the chopped coriander leaves. Garnish with a pretty coriander leaf (: