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.
Serves 2
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.
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Thank you to Knorr, Rod and Ben’s and The Well Hung Meat Company for putting together my box of goodies.
you and your mother want to find the perfect dress to match the vision of your w says
the good girls get down on the floor lyrics
Fabulicious Food says
>Thanks Karen, I did link it up with Simple and in Season and then forgot to add it into the round up! I'm having real problems with Blogger at the moment and very funny things are happening when I got back in to edit posts. Grr. Anyway, glad you like this!
Karen S Booth says
>Just discovered this great recipe ~ I have aubergines and chicken, so this is on the menu later on this week…..looks lovely Ren.
Fabulicious Food says
>Thanks Priyanka, that's the problem, too many things on the 'must-try' list!
Priyanka says
>Wonderful…..added to my Must Try list 🙂