Lemongrass poussin with red cabbage salad

Lemongrass poussin with red cabbage salad

More Home Comforts
Peter Cassidy

This is one of my all-time favourite meals, and it was great cooking it with my great friend Pierre Koffmann on the show – thanks to all his help, the dressing is off the scale!


Quantity Ingredient
2 lemongrass stems, finely chopped
2 tablespoons roughly chopped coriander leaves
4 garlic cloves, finely chopped
2 red chillies, finely chopped
5cm piece of ginger, peeled and grated
2 limes, juiced
300ml vegetable oil
4 poussins
1 egg yolk
2 teaspoons dijon mustard
2 teaspoons red wine vinegar or walnut vinegar
sea salt
freshly ground black pepper
1 small red cabbage, very finely sliced


  1. Soak a clean wooden broomstick in cold water, overnight preferably. Set a barbecue going and wait until the flames have died down.
  2. Place the lemongrass, coriander, garlic, chillies, ginger and lime juice in a bowl with 50ml of the vegetable oil, and mix to combine. Toss the poussins in this marinade, scooping some inside too. Slide them onto the centre of the soaked broomstick and tie each one with string to secure them onto the stick.
  3. Set the broomstick over the barbecue, about 30cm above the coals, and cook for 30 minutes, turning every so often to cook each side all the way through. If you want to cook the poussins in the oven, put them in a roasting tray and roast for 30–40 minutes at 200°C/400°F/gas mark 6.
  4. While the poussins cook, make the salad. Whisk the egg yolk, Dijon mustard, vinegar and 250ml of water together in a bowl until combined. Add the rest of the oil gradually, whisking all the time until emulsified. Season well with salt and pepper.
  5. Place the red cabbage in a bowl, add 100ml of the dressing and toss to combine. Check the seasoning, then set aside until ready to serve. This salad can be made up to a day in advance. The remainder of the dressing can be kept in a sealed container in the fridge for up to one week.
  6. To check that the poussins are cooked through, insert the point of a knife or the prongs of a carving fork into the thigh and check that they’re hot all the way through. If not, keep roasting for another 5 minutes and check again.
  7. Serve with a pile of red cabbage salad.
Home Comforts
British food
classic recipes
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