Ingredients
For the poussin legs
handful fresh herbs (rosemary, thyme, parsley)
2 Garlic cloves, slightly crushed
4 tbsp Dijon mustard
2 poussin legs
handful hemp seeds
2 tbsp balsamic vinegar
2 tbsp olive oil
To serve
4 mushrooms, quartered
½ red onion, peeled and chopped
handful fresh parsley, chopped
2 tbsp balsamic vinegar
2 tbsp olive oil
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Bring a pan of water to the boil and add the fresh herbs and the garlic cloves.
3. Add the poussin legs to the water. Reduce the heat and poach the poussin for 4-5 minutes. Remove from the poaching liquid and transfer to a baking tray.
4. Spread each leg with 2 tbsp of Dijon mustard, to completely cover.
5. Sprinkle the legs with the hemp seeds to cover and then place in the oven to roast for 6-8 minutes, or until the crust is golden brown and the poussin completely cooked.
6. Meanwhile, heat a little oil in a non-stick frying pan. Add the mushrooms and red onion and sauté for 2-3 minutes, until softened.
7. Add the parsley, balsamic vinegar, olive oil and seasoning and continue to cook for a further two minutes.
8. To serve, transfer the mushroom mixture onto a warm plate and place the poussin legs on top.
