Ingredients
| 1 tablespoon olive oil | |
| 4 pieces pancetta (approx 40g), sliced | |
| 3 cloves garlic, finely chopped | |
| 2 tablespoons chopped thyme leaves | |
| 200g mascarpone | |
| 4 poussins | |
| 4 capsicums, mixed colours, cut into wedges | |
| 3 small/medium tomatoes, cut into quarters | |
| ½ cup olives | |
| 2 tablespoons capers | |
| 2 tablespoons white wine vinegar | |
| ½ cup flat-leafed parsley | |
| ORANGE KŪMARA HUMMUS | |
| 2 medium orange kūmara, approx 300g, peeled | |
| 1 x 400g can chickpeas, drained and rinsed | |
| ¼ cup tahini | |
| juice of 1 lemon | |
| 1 clove garlic, roughly chopped | |
| olive oil |
The advantage of a small bird is that there’s no argument of who is having the drum or breast, just plenty of meat and finger-licking goodness without much of a fuss. The pancetta and mascarpone provide richness and also help provide a sauce for the birds.
Instructions
| 1. | Preheat the oven to 200°C. |
| 2. | Heat a frying pan, add the oil and fry the pancetta and garlic until cooked, then add the thyme and cook for a minute. |
| 3. | Allow to cool then combine with the mascarpone. Season well with salt and pepper. |
| 4. | This can be done the day ahead. |
| 5. | Pat dry the poussins, season inside and put around 50g of the mascarpone mix in each cavity. |
| 6. | Tie the birds and put into a roasting dish. |
| 7. | Lightly oil the outside of the birds and season generously. |
| 8. | Put the capsicums, tomatoes, olives and capers around the birds, sprinkle the vegetables with the vinegar and season well. |
| 9. | Put into the oven and roast for 50-60 minutes, allowing the birds to rest for at least 10 minutes before serving. |
| 10. | Scatter the parsley over the vegetables before serving. |
| 11. | If you prefer a thicker sauce, remove the birds and vegetables to a serving dish, make a roux (by melting a little butter in a pan, adding some flour and cooking for a minute), then add the liquid from the roasting dish and cook for 5-10 minutes until slightly thickened. |
| 12. | ORANGE KŪMARA HUMMUS |
| 13. | Cut the kūmara into 3cm wedges and bake, on a tray lined with baking paper, for 30 minutes or until tender. |
| 14. | While still warm, put into a food processor with the chickpeas, tahini, lemon juice and garlic. |
| 15. | Add 1⁄2-1 cup warm water and blitz to a smooth but thick purée. |
| 16. | Season to taste and add enough olive oil to loosen. |
| 17. | TO SERVE |
| 18. | Put a spoonful of hummus on each plate, top with a bird and the peperonata and drizzle over the pan juices. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Sara Black
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