- 2 large
peaches, halved and stoned
- 4 Poussins
(baby chickens)
- grated
zest of 2 lemons
- grated
zest of 2 oranges
- juice
of 1/2 a lemon
- 4 tbsp
(60ml) concentrated
- orange
juice
- 1 small
onion, peeled and chopped
- 1 clove
of garlic, crushed
- 125g
(4 oz) butter
- 1 tbsp
(15 ml) curry powder
- salt
and ground black pepper
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- In a
mixing bowl put the lemon and orange zest and pour in the
lemon juice.
- Add onion,
garlic, butter, curry powder and concentrated orange juice.
- Season
well with salt and pepper then mix until smooth.
- Chill.
- Wipe
the birds inside and out.
- Loosen
the breast skin by working fingers between skin and flesh.
- Smear
2 tbsp of orange butter under the skin of each bird.
- Spread
the rest on top. Save 2 tbsp for the peaches.
- Tie the
legs together.
- Stand
on a wire rack over a roasting tin.
- Place
the birds into a preheated oven at 200°C and roast for 45
minutes, basting frequently.
- Dot the
cut side of the peaches with the reserved butter.
- Add to
the tin about 15 minutes before the birds are cooked.
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