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Devilled Poussins

Written by yorky

Ingredients 1 tblsp English mustard powder 1 tblsp Paprika 1 tblsp Ground cumin seeds 4 tsp Tomato ketchup 1 tblsp Lemon juice 5 tblsp Melted butter 4 Poussins, approximately 450 gm each Salt Method In a mixing bowl, combine the mustard, paprika, cumin, ketchup, lemon juice and a little salt. Mix until smooth then gradually stir in the melted butter until incorporated. Split each poussin along one side of the backbone. Cut down the other side of the backbone and remove it. Open out the poussin, skin uppermost and press flat. Pass a long skewer through one leg and out through the other to secure the bird open and flat. Repeat for the other poussins. Spread the mustard mixture evenly over the skin of each of the poussins. Cover and leave in a cool place for at least 2 hours. Preheat the grill. Place the poussins, skin side uppermost, on a grill rack and grill for 12 minutes. Turn the birds over, baste and grill for a further 8 minutes.

 

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