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Receta Chilli Skin Garlic Stuff Poussins (Oaxaca Style)
by Global Cookbook

Chilli Skin Garlic Stuff Poussins (Oaxaca Style)
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Ingredientes

  • 2 x 500 g poussins, (baby chickens)
  • 1 head garlic
  • 1 x Red onion, cut into 8 wedges
  • 1 x Lime, cut into 6 wedges
  • 2 x Bay leaves Salt and freshly grnd black pepper
  • 2 Tbsp. Extra virgin olive oil
  • 6 x Red chillies, seeded and roughly minced
  • 2 Tbsp. Red wine vinegar
  • 3 Tbsp. Extra virgin olive oil
  • 1 sm Onion, roughly minced
  • 1 x 2 1/2 cm pie fresh root ginger, finely minced

Direcciones

  1. 1 For the Stuffing: Halve the head of garlic horizontally and place in a small roasting tin with the red onion, lime wedges and bay leaves.
  2. 2 Season generously, drizzle with extra virgin olive oil and cook over medium-warm coals for 30 mins till softened and a little charred.
  3. 3 Warm Pepper Sauce: Soak the chillies in vinegar for five mins to an hour, the longer the better. Heat the extra virgin olive oil in a small frying pan and cook the onion for 7-8 min, till softened and golden brown.
  4. 4 Strain the chillies, reserving the vinegar, and add in to the pan with the ginger. Cook for another 3-4 mins till the chillies are softened.
  5. 5 Blend the chilli fold in a processor or possibly grind with a pestle or possibly mortar to make a coarse paste. Gradually add in the reserved vinegar and season.
  6. 6 Lift the flap of skin at the back of the poussin breasts and gradually loosen the skin using your fingers. Spread 2 tsp chilli paste under the skin of each bird and stuff the front cavities with the roasted vegetables.
  7. 7 Cook in a kettle barbecue for 40 mins, turning from time to time till cooked through and golden. Serve with the remaining warm pepper sauce.