Agria Potatoes
Cut potatoes into wedges – allow 2 potatoes per child, dry on a paper towel.
Pan fry and place in bottom of tray

Method

Take boneless Poussin and season with sea salt, cracked pepper and crushed chilli flakes.  Drizzle with olive oil and place on a hot grill plate. Cook each side until lightly browned, grill under a hot grill at 200^oC
Serve with the potato wedge, grilled corn and a summer salad. Ideal with a Tbsp of Chilli jam or Cranberry Relish

©Recipe created and supplied for Gourmet Direct by Graham Brown – Contact Graham at his Christchurch cooking school.
graham@thecookhouse.co.nz