Patrick Williams served up a tasty piri-piri poussin with confit potatoes and charred salad on Saturday Kitchen.<\/p>\n
For the ingredients for the poussin are: 160g salt, 1 tbsp coriander seeds, 1 tbsp ground black pepper, 1 tbsp fennel seeds, 1 tbsp dried chilli flakes, 5 garlic cloves, peeled and left whole, 2 poussins, spatchcocked and 2 tbsp olive oil.<\/p>\n
For the piri-piri sauce: 2 tbsp vegetable oil, 1 onion, diced, 3 red chillies, roughly chopped, \u00bd Scotch bonnet chilli, roughly chopped, 2 garlic cloves, chopped, 2cm fresh root ginger, peeled and roughly chopped, pinch salt, 1 tbsp coriander seeds, toasted and crushed, 1 tbsp fennel seeds, toasted and crushed, 1 tbsp dried chilli flakes, 1 tbsp smoked paprika, 10g tomato puree, 2 tbsp white wine, 1 tbsp demerara sugar, 1 tbsp white wine vinegar and 1 lemon, juice only.<\/p>\n
For the confit potatoes: 1kg Pink Fir Apple potatoes, kept whole and scrubbed, 1 head garlic, 2 thyme sprigs, 1 rosemary sprig, 2 litres vegetable oil, pinch smoked paprika, 100g rendered beef fat and salt.<\/p>\n
For the salad: 2 Little Gem lettuces, cut in half, 50ml white wine vinegar, 2 free-range egg yolks, 40g demerara sugar, splash sesame oil, to taste, 100ml vegetable or rapeseed oil, \u00bd lemon, zest and juice, \u00bd lime, zest and juice, \u00bd orange, zest and juice, 1 tbsp chopped fresh chives, salt and freshly ground black pepper, handful dates, chopped.<\/p>\n