Archie’s no longer unemployed. His circumstances apparently, are on the ‘Up and Up’.
I don’t know how it happened and I have no idea who’s behind it, but Archie, in his very small fish bowl, is becoming sought after. It came as something as a shock when the phone rang and it was someone wanting to book Archie to sing at their wedding. Hurriedly accepting this offer of ‘work’, Archie’s resume now includes, ‘Wedding Singer’. And hot on the heels of his highly paid gig singing at a country wedding, came a request for him to sing at a 50th birthday party, somewhere in the Blue Mountains, about an hour and a half from where we live. ‘Mum, it’s on a country property, they’re paying me, I’m doing a 45-minute set, then I might do something else, I’m taking my swag and I’ll set it up between two trees and can I take your car?’
I was so excited that his financial situation was changing from ‘permanently broke’ to ‘might have a little cash in my pocket’ that I blurted out, ‘Yes, you can take the car; I’ve filled it up with petrol’.
And as he took off to his ‘place of business’ I remembered I was having 10 people over for lunch and wanted to cook a rolled loin of pork. But with no car I couldn’t get to the free-range butcher. Forced to change plans I remembered there’s a good poultry shop close to home that I could walk to. I switched from pork to spatchcocks.
And the guests loved them. Everything always seems to work out for Archie!
Degree of Difficulty: 2/5
Cost: Poussins are surprisingly inexpensive
- 1 cup cooked white rice (I used organic quinoa)
- 2 tbs toasted pinenuts
- 1/4 cup (50g) raisins
- 1 tbs chopped mint
- 1 tbs chopped dill
- 2 (about 500g each) Poussins, cleaned
- 8 small desiree potatoes, halved
- 1 red onion, cut into wedges
- 1 lemon, cut into wedges
- 1 red capsicum, seeded, coarsely chopped (I used yellow)
- 2 garlic cloves, thickly sliced
- 1 cup (250ml) chicken stock
- 2 tbs extra virgin olive oil
Preheat oven to 200°C.
Combine rice, pinenuts, raisins, mint and dill in a bowl. Season with salt and pepper. Rinse the cavities of the Poussinss and pat dry with kitchen paper. Spoon rice mixture among each cavity. Place in a roasting pan.
Arrange the potato, onion, lemon and capsicum around the Poussins. Sprinkle with garlic and drizzle with stock and oil. Bake, basting occasionally with pan juices, for 40 minutes or until Poussins are golden brown and the juices run clear when tested in the thickest part. Remove from oven and loosely cover with foil. Set aside for 5 minutes to rest.
Use a large, sharp knife to cut down the centre of each Poussins to halve. Arrange the Poussins and vegetables on serving plates. Drizzle with pan juices and serve immediately.
This recipe is from Taste.