2 Poussin breasts with bone and skin on
Pinch Paprika
1 tbl olive oil
2 Red peppers
1 Yellow pepper
1 Green pepper
5 sprigs chervil
5 leaves of purple basil
2 leaves of Lolo rosso
2 leaves of Lolo radicchio
1 leaf of oak leaf lettuce
1 leaf of frisse lettuce
2 plum tomatoes
Marinade the poussin breasts in a little olive oil and paprika for 2 hours. Seal the breasts on both sides in a smoking hot frying pan. Place in a hot oven and cook for 8 - 10 minutes till cooked. Chill down in fridge.
Wash the lettuce leaves and rip up in pieces. Mix leaves with the chervil and purple basil.
Dice up 1 of each colour pepper into small cubes and panfry lightly till soft. Chill down in fridge.
Blanch the plum tomatoes by placing in boiling water for 15 seconds and then into ice cold water. Peel the skin off. Blitz the tomatoes and 1 red pepper with a hand blender or food processing machine till puree.
Place salad in the middle of plate. Arrange diced peppers on both sides of plate. Place poussin breasts on top of salad. Drizzle tomato dressing over poussin.
Enjoy.
Norman Webb. Head Chef.
