“Spatchcocked poussins with lemon, green olives and rosemary” from “Easy”

Kirstin: You should never miss the opportunity to use the word “spatchcock”. I love the word “spatchcock”.

Tom: For my part I am very keen on the word “crepuscular”. I never miss an opportunity to use that word.

Kirstin: I can’t even say it. What does it mean?

Tom: Crepuscular animals are those active mainly at twilight, such as guinea pigs. And photographers!

Kirstin: Yes, I’m active at twilight. These pictures I’m taking are crepuscular, bokeh salad and all…

Tom: Well, technically the sun hasn’t set yet. So we’re talking about the blue hour.

Kirstin: I am a crepuscular photographer. Right, let’s go back to the food. That’s enough crepuscularing.

Tom: I’m not sure that’s a word. But yes. Anyway, the food was yum!

Kirstin: But it did not take 20 minutes to roast the poussins in the oven. Which was fine, because it gave me time to go out and buy a camembert.

Tom: Yes, 20 minutes looked a bit optimistic to cook these poussins. And I don’t think they are unusually large ones. So I gave them an extra 15 minutes. Which seems to have been just right.

Kirstin: Oscar liked them too. I gave him a wing. But eating them was a bit messy. You have to just get stuck in with poussin, and use your fingers. I would definitely make this again!

Tom: Oh, good. Yes, it looks really good to have an entire poussin on each plate. It’s possibly a good dinner-party recipe, except that it’s a bit messy to eat in a dignified manner. Which might not be appropriate for some guests. The olives and other bits and bobs were great too. And then it was all followed up by a crisp salad.

Kirstin: With leaves from our garden!

Tom: Yes, those lovely spicy purple leaves. And lots of rock salt. Yum! I’m liking this new book already. And not just because the author is called Tom.

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“Spatchcocked poussins with lemon, green olives and rosemary” from “Easy”

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