Grilled Marinated Poussin

Cooking the poussin in the Miele Steam Combination Oven will result in a greater depth of flavour, as the marinade will permeate quicker into the meat due to the humidity and steam, while still retaining the essential crispy skin.

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

  1. 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.

  2. For the dipping sauce, mix all the ingredients together and check the seasoning. Set aside in a bowl.

  3. 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.

  4. When ready to cook the poussin, preheat a Miele Steam Combination Oven on Fan Plus, 180°C. Place skin side up on top of a wire rack over a Miele Universal Tray and slide onto shelf number 2 and select the following cooking method:
  • Stage 1 > Combi mode Fan Plus 180°C > 100% moisture > 15 minutes.

  • Stage 2 > Combi mode Full Grill > Level 2 > 40% moisture > 10 minutes.
  1. When ready, allow to rest for a few minutes before carving.

  2. Place the poussin on a plate or board accompanied by the salad and dipping sauce.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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