Levi Roots’ Spatchcocked Poussins with Rum Barbecue Sauce
Bye, bye flavourless BBQ food! Levi is back with this amazing recipe for Spatchcocked Poussins with Rum Barbecue Sauce. Ginger, garlic, chilli, molasses and of course rum!
Ingredients
- Juice of 1 lime
- 4 spatchcocked poussins
- Sunflower or groundnut oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2cm (¾ in) piece of root ginger, finely chopped
- 1 tbsp allspice berries, crushed
- ½ red chilli, deseeded and finely chopped
- 80ml (2½ fl oz) tomato ketchup
- 227g can tomatoes
- 85g (3oz) molasses sugar
- 40g (1½ oz) light brown sugar
- 150ml (¼ pint) white wine or cider vinegar
- 150ml (¼ pint) dark rum
Method
- Squeeze the lime over the poussins and leave, covered, for about 30 minutes.
- Heat the oil for the sauce in a heavy-based saucepan and add the onion, garlic and ginger. Cook over a medium heat for about 7 minutes, stirring a little, until the onions are soft but not coloured. Add the allspice and cook for another minute. Now add all the other ingredients and bring to the boil, stirring to help the sugar melt. Reduce the heat and simmer gently for 20 minutes.
- Brush the poussins with oil and season all over. Heat a griddle pan until very hot and add the birds, turning until they are a good colour on both sides. Then reduce the heat and continue to cook until almost ready and the juices run clear when a skewer is pushed into the thickest point – they should take about 8 minutes on each side.
- When the poussins are almost ready, paint or spoon the barbecue sauce on to each side, then fry again on each side for another couple of minutes.
Ingredients
- Juice of 1 lime
- 4 spatchcocked poussins
- Sunflower or groundnut oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2cm (¾ in) piece of root ginger, finely chopped
- 1 tbsp allspice berries, crushed
- ½ red chilli, deseeded and finely chopped
- 80ml (2½ fl oz) tomato ketchup
- 227g can tomatoes
- 85g (3oz) molasses sugar
- 40g (1½ oz) light brown sugar
- 150ml (¼ pint) white wine or cider vinegar
- 150ml (¼ pint) dark rum
Method
- Squeeze the lime over the poussins and leave, covered, for about 30 minutes.
- Heat the oil for the sauce in a heavy-based saucepan and add the onion, garlic and ginger. Cook over a medium heat for about 7 minutes, stirring a little, until the onions are soft but not coloured. Add the allspice and cook for another minute. Now add all the other ingredients and bring to the boil, stirring to help the sugar melt. Reduce the heat and simmer gently for 20 minutes.
- Brush the poussins with oil and season all over. Heat a griddle pan until very hot and add the birds, turning until they are a good colour on both sides. Then reduce the heat and continue to cook until almost ready and the juices run clear when a skewer is pushed into the thickest point – they should take about 8 minutes on each side.
- When the poussins are almost ready, paint or spoon the barbecue sauce on to each side, then fry again on each side for another couple of minutes.
