You may remember that a little while ago I was invited to attend a Knorr event to meet and watch a cookery demonstration by Marco Pierre White. The day was a great success, with my expectations definitely being exceeded. It was a fantastic opportunity to meet Marco and to find that he was such a friendly chap keen to share his knowledge.
Spatchcocked Poussins with Aubergine
Recipe by Marco Pierre White, posted with permission.
Blanching the poussins before you cook them on the griddle or barbecue helps speed up the cooking process so you end up with poussins that are tasty, with nice crispy skin.
Thank you to Knorr, Rod and Ben’s and The Well Hung Meat Company for putting together my box of goodies.
Both the beetroot and the aubergone are in season so I’m linking this up to Simple and in Season – July0