POUSSINS WITH SPICY HOT SAUCE

Preparation Method :

• Heat the oil in 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 chili in the same pan with the cayenne and a little salt for 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 chili 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.
• Serve hot.