Relax and unwind after your hard work with some excellent beer from Young’s called London Gold.
Young’s London Gold is a light refreshing beer that can be used in recipes
to add a new and exciting flavour to your food. Young’s have created this barbeque
recipe that you can just as easily cook indoors if the weather isn’t good. Simple
make and marinate the chicken and then cook indoors on a grill or in the oven.
Serve with a glass of refreshingly cool London Gold!
Ingredients for BBQ Spatchcocked Poussin recipe with beer and ginger marinade.
4 poussin (buy ready spathcocked if prefered)
Marinade
1 bottle Young’s Bitter
2 tbsp olive oil
1 tbsp Dijon mustard
3 tbsp clear honey
1 tsp paprika
4 cloves garlic, crushed
2 tbsp finely chopped fresh ginger
2 star anise, crushed
½ tsp freshly ground black pepper
Sauce
3 tbsp tomato ketchup
1 tsp soft brown sugar
1 tsp cornflour
Method
To prepare the poussin, place a poussin breast side down, on a board for raw
meat use. Using poultry shears or strong kitchen scissors, cut along each side
of the backbone and remove it. Either snip the wishbone with the shears, or
push down on the wishbone to snap it. Snip of any excess bits of skin, the wing
tips and any other ragged bits.
To keep them in shape insert wooden or short metal skewers through the bird,
diagonally in a criss-cross shape. Place in a large glass or china dish.
For the marinade, pour the Young’s beer into a large jug, once it has
settled, add the rest of the ingredients and whisk together. Pour half of the
marinade over the poussin reserving the rest for the sauce. Cover and marinate
in the refrigerator for at least 4 hours or overnight.
Bring the poussin out of the fridge 1 hour before cooking. Pour the marinade
into a pan, boil rapidly until reduced to about 100ml, this will be used to
baste the poussin while cooking.
To finish the sauce, strain the reserved marinade into a clean pan, add the
tomato ketchup and sugar, bring to the boil. Blend the cornflour with a little
water, stir into the sauce and simmer to thicken.
Prepare the barbecue, lightly oil the rack and place the poussin bone side
down first. Grill for 5 minutes, turning every 3-4 minutes and brushing with
the baste. Time to cook through will depend on size of the birds and intensity
of the heat from the barbecue, should be approximately 15-20 minutes. Test by
inserting the point of a small knife. Transfer to a serving platter.
Reheat the sauce before serving.
This dish has a lovely chinese flavour from the Star Anise with a gentle beer
background that adds an extra dimension to it. Try it!
I’m sure London gold can be used in many other recipes too – where you’d put
beer in a stew for instance, you could use a bottle of London Gold. For steaming
muscles you could use a dash of London gold rather than wine. As well as using
it in food it’s a lovely tasting beer that you’ll enjoy drinking in the summer
sunshine!
Find out more about London Gold here – or buy it at your local supermarket.
Young’s London Gold is available in Sainsbury’s, Waitrose, Booth’s, Ocado, Morrison’s, Budgens and Londis with a RRP of £1.89 per bottle.
It’s a lovely beer made from only four ingredients – barley, hops, water and yeast, and because it matures in the bottle it’s got a great fresh taste.
Next time you want to relax in the garden why not try a bottle or two of London Gold?
