Tuesday, 23 December 2008

Crazy Insomnia and a Mini Roast

I travelled to my parents house yesterday and finally finished my Christmas shopping. Hurray! I had a delicious meal last night of Moroccan Lamb with Couscous and Salad, made by my mum and there are leftovers, which I fully intend to eat for lunch today. There was wine a plenty and I went to bed very happy. However at about 3am this morning I was hit by crazy insomnia and could not go back to sleep, argh. So I finished my book, Comfort Food by Kate Jacobs which is really very good and have now wrapped all my Christmas Presents as well, and it is only 7.45am and I'm still awake and functioning!

Anyway moving on from the lack of sleep, last weekend I made a Mini Roast just for me. I love the experience of a roast and I do think its worth doing with smaller birds just for one, plus I had plenty of leftovers for a chicken sandwich and I made stock from the bones, no waste here! This was an adapted version from Nigella Express and I apologise for the strange picture, I was hungry and ate the skin before taking the picture!

Roast Poussin with Sweet Potato (adapted from Nigella Express)
(Serves 1)

1 poussin
2 tbsp garlic oil or wok oil (or use a blend of vegetable oil, sesame oil and crushed garlic)
1 sweet potato, skin on
¼ tsp ground cumin (I used Paprika instead of Cumin)
¼ tsp ground cinnamon
large bunch watercress
squeeze lime juice, to taste
salt and freshly ground black pepper

Preheat the oven to 220C/425F/Gas 7.

Place the birds into a baking dish or deep baking tray and drizzle over one tablespoon of the oil.

Cut the unpeeled sweet potatoes into 5cm/2in cubes and place them into another baking dish.

Drizzle over the remaining tablespoon of oil and sprinkle over the ground cumin and cinnamon. Gently shake the tin to combine the ingredients.

Transfer both the poussins and the sweet potatoes to the oven and roast for 45 minutes, or until the poussins are completely cooked through and the sweet potatoes are tender.

Season, to taste, with sea salt and freshly ground black pepper and squeeze over a little lime juice and serve with the watercress.

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