Whole Roasted Poussin with Lentils, Beets and Wilted Greens
- prep time 1 min
- total time 1 min
- serves 4
Recipe courtesy of Chef Brad Long, Executive Chef, Air Canada Centre.This dish quite easy to prepare but requires a few more pots and pans than maybe the average meal demands. On the other hand, each component of the dish is straightforward and unembellished but when brought together on the plate, there is a lovely balance of the earthy lentils, sweet beets, sharply fresh greens and the quietly hearty poussins are all rounded up with the rich but simple sauce. The sequence requires you to put the beets on first and then get the birds in the oven. Next put the lentils on. Once you have the plates nearby (with the rest of the table set and ready to go). The beets will finish cooking and the lentils will be ready. By then, you will be removing the birds from the oven and you can make the sauce and allow the greens to share some heat on the oven. A bit of juggling, yes, but now that all parts are happening you can assemble the plate, starting with the lentils dead centre, spinach on top, beets placed close around the edge, the bird cut in half and arranged on top of the spinach with the sauce then being drizzled dead centre, allowing it to bathe everything on its inevitable journey to the plate.Note that each part (lentils, beets, birds, spinach) can be held in the pots and/or pan they were prepared in until you are ready for them. If they are left to rest on the top of the warm stove for a short period, everything will be fine - no worries, as long as there is no direct heat is applied. Yield is 4 servings.