Poussins With Spicy Hot Sauce

2 tablespoons walnut oil or olive oil
4 x 350 g/12 oz poussins
salt
freshly ground black pepper
juice of 1 lemon
2 bunches of spring onions, trimmed and finely
chopped
2 chillies, deseeded and finely chopped
pinch of cayenne
A00 ml/1/2 pint chicken stock
large bunch of watercress, washed and large
stalks removed
50 g/2 oz Quark
watercress sprigs, to garnish

Heat the oil iu a heavy-based pan. Season the birds with salt, pepper and lemon juice. Fry over a high heat until golden brown on all sides. Remove from the pan and set aside. Fry the spring onions and chilli in the same pan with the cayenne and a little salt fir 3 minutes. Lay a piece of wet greaseproof paper in a steamer compartment. Spread the spring onion mixture on top. Arrange the poussins in the spring onions.

Pour the chicken stock into the frying pan. Bring to the boil, scraping the sediment from the base of the pan. Pour into the saucepan. Cover the poussins with a tight-fitting lid and steam over the stock for 20 minutes. Add three-quarters of the watercress and continue to cook for 10 minutes. Check the liquid level frequently and add more stock or boiling water if necessary.

Remove the poussins to one side and keep warm. Add the spring onion and chilli Mixture and the remaining watercress to the stock. Work in a blender until smooth, then add the Quark. Taste and adjust the seasoning if necessary.

Flood 4 warmed plates with the watercress sauce. Top with the poussins and garnish with watercress sprigs.

SEE VES 4