Grilled Spatchcock with Wasabi Mustard Butter
for the wasabi mustard butter
250g soft butter
2 teaspoons chopped thyme leaves
1 tablespoon chopped coriander
1 tablespoon chopped dill
1 tablespoon chopped chives
1 clove garlic, crushed
1 teaspoon wasabi powder or wasabi paste
(found in the asian section of your supermarket)
2 teaspoons dijon mustard
2 teaspoons soy sauce
Cut down either side of the backbone of the spatchcock and remove. Flatten the bird slightly by pressing down on it and spread with the combined garlic and mustard. Set aside.
To make the butter: Mix all ingredients together and process in a food processor. Shape into a cylinder and wrap in foil.
Heat barbecue or griller and cook poussin for about 20 minutes until skin is brown and crisp.
Test by piercing the thigh with a sharp knife - the juices should run clear.
Serve with wilted spinach, kipfler potatoes and a generous slice of the butter.