Serves 4
Ingredients
For the grilled poussin
2 whole poussin, spatchcocked
For the marinade
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp palm sugar
4 tbsp boiling water
1 garlic head, peeled
1 stalk of lemongrass, thinly sliced
1 tbsp crushed black peppercorns
4 coriander roots
For the dipping sauce
2 tbsp toasted rice
1 tbsp chilli flakes
1 tbsp sugar
3 tbsp fish sauce
4 tbsp tamarind juice
4 tbsp hot water
For the papaya salad
2 garlic cloves, peeled
1-3 birds eye chillies
2 tbsp roasted peanuts
5 cherry tomatoes, halved
1 tbsp fish sauce
1 tbsp palm sugar
1 lime, juice only
½ green papaya, peeled and shredded
50g green beans
¼ pointed cabbage, shredded
Small bunch of Thai basil
Food tip: If Green Papaya is unavailable, try making the salad with carrot instead.
Method
For the marinade, using a pestle and mortar, rock and muddle the garlic, lemongrass and coriander roots until a coarse paste forms. Add the liquid ingredients and combine together. Cover the poussin in the mixture and leave to marinade, ideally overnight.
For the dipping sauce, mix all the ingredients together and check the seasoning. Set aside in a bowl.
For the papaya salad, start by putting the garlic, chilli and peanuts in some kitchen foil and bruising gently with a rolling pin. Add them into a salad bowl followed by the tomatoes, papaya, cabbage, green beans and basil. Mix together the fish sauce, palm sugar and lime, check the seasoning and keep to one side until needed.
Stage 1 > Combi mode Fan Plus 180°C > 100% moisture > 15 minutes.
When ready, allow to rest for a few minutes before carving.
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