white wine poussin with grapefruit salad

The bird was sitting in white wine, lemon zest and lots of herbs for a couple of days in the fridge. I grilled it covered with foil (so it would cook through) and turned it a few times to get the skin crispy.

The dressing for this salad is cream based with grapefruit juice and herbs (no garlic).

grilled prawns with butternut

Obviously these are the tiger prawns I was referring to in the earlier post, they're on sticks of rosemary and grilled. The butternut pumpkin is the more interesting element. I first chopped it into tiny pieces using the mandolin, fried them until they were crispy on the outside and soft on the inside. Then I shaped it into a ball and crusted it in the oven. Quite amazing.