Lemon Scented Poussins

4 x 350 g/12 oz poussins
grated rind and juice of I lemon
150 ml/1/4 pint dry white wine
sprigs of thyme, marjoram and oregano for the
marinade
salt
freshly ground black pepper
2 tablespoons olive oil
1/2 red cabbage, cut into julienne strips
1/2. white cabbage, cut into julienne strips
4 tablespoons chopped thyme, marjoram and
oregano
600 ml/1 pint chicken stock
lemon grass sprig
sprigs or chopped mixed herbs, to garnish

Place the poussins in a dish with the lemon rind and juice, white wine and herbs. Season well with salt and pepper. Marinate for tip to 2 hours. Remove from the marinade and dry well. Heat the oil in a heavy-based pan. Fry the poussins over high heat until golden brown on all sides.

Spread the red and white cabbage over the base

of a steamer compartment. Top with the 4 poussins. Season well with salt and pepper. Spoon over the chopped fresh herbs. Pour the remaining marinade into the saucepan with the chicken stock and lemon grass. Cover with a tight-fitting lid and steam over the stock for 40 to 45 minutes. Check the liquid level frequently and add more boiling stock or water if necessary.

Arrange each poussin on a bed of mixed cabbage and keep warm. Remove the lemon grass and reduce the stock. Pour over the poussins, garnish with sprigs of herbs and serve immediately. SERVES 4