Ingredients

Method

• 4 baby leeks, chopped
• 50 g brown mushrooms
• 3 T olive oil
• 1 T butter
• 6 pork sausages
• 2 t lemon rind
• sea salt and freshly ground black pepper
• 2 poussins or baby chickens, rinsed
• 4 rashers streaky bacon
• 4 sprigs rosemary
For the bread sauce
• 2 cups milk
• 1 onion, halfed
• 1 bay leaf
• 4 cloves garlic
• 4 cloves
• 8 slices white bread, crusts removed
• sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180 C.
In a pan over a medium to high heat, fry the leek and chopped mushrooms in 1 T of the olive oil and the butter until fragrant and softened.

Push the meat out of the sausage skins and add to the pan, along with the lemon rind.  Season to taste, then fry for 5 to 10 minutes, or until the meat is browned.

Remove from the heat.  Use the pork mince mixture to stuff the cavaties of the chickens, then rub the outer skins with the remaining olive oil.  Lay 2 rashers of bacon - in a lattice formation - over each chicken, then sprinkle with sea salt and place on a bking tray, along with rhe rosemary and lemon halves.

Roast for 45 to 55 minutes, or until the flesh of each bird is succulent and the skin crisp.  Serve the lemony chickens on a large platter, partnered with a bowl of bread sauce to mop up the juices.

To make the bread sauce:  In a saucepan over a medium to low heat, bring the milk, onion, bay leaf, garlic and cloves to a boil.  Simmer for 10 minutes, then strain and return the milk mixture to the saucepan. Add the bread and seasoning, to taste.  Simmer for about 5 minutes or until the bread is softened.

Per serving:  2241.7 kJ, 29.8 g protein, 32.4 g fat, 20.1 g carbs