|Sorry to any veggie readers of this blog. Tonight was all about the main event, roast poussins with root veg mash and steamed broccoli.|
The poussins were from Gressingham farms and bought from Waitrose, the only supermarket I really trust (apart from maybe the Co-op) to ensure that farmers get a decent deal, and to make sure the meat they sell is ethically farmed. This really is a meal with very little input - it's all about the main affair.
The poussins are roasted with a lemon slice in the cavity, sprinkled with Maldon salt and ground black pepper, with decent smoky bacon over the top for the first hour of cooking. I took this off and laid in the pan for the last 15 minutes (the pack said they'd take 40, by which time the meat was still very raw and inedible).
Meanwhile, I steamed turnip, swede, pumpkin and carrot for the mash, made as for the last post and added a whole small soft goat's cheese. This was better than last time - I really think they gluey culprit then was the potato - but still not up to the three veg mash of love and memory from last year. That celeric, swede and turnip combo with hard goats cheese is, I think, the only way to go.
However, this, with a little homemade gravy from the juices and some steamed broccoli went down a treat. I'm not sure a roast chicken wouldn't have been easier and cheaper and less wasteful, but worth a try.