In a mixing bowl, combine the English
mustard, paprika, ground cumin, tomato ketchup, lemon juice and salt.
Mix together until smooth, then gradually stir in the melted butter
until incorporated. Using a game shears or a strong pair of kitchen
scissors, split each poussin along one side of the backbone, then cut
down the other side of the backbone to remove it. Open out a
poussin, skin-side uppermost, then press down firmly with the heel of
your hand. Pass a long skewer through one leg and out through the other
to secure the bird open and flat. Repeat with the remaining birds.
spicy mustard mixture evenly over the skin of each of the poussins.
Cover them loosely and leave in a cool place for at least 2 hours.
Preheat the grill. Place the prepared poussins, skin-side uppermost, on
a grill rack and grill them for about 12 minutes. Turn the birds over
and baste with any juices in the pan. Cook the poussins for a further 7
minutes, until all the juices run clear.
English mustard adds a hot touch to the
spice paste used in this tasty recipe. Spatchcocked poussins cook very well on
the barbecue. Make sure that the coals are very hot, then cook the birds
for about 15-20 minutes, turning and basting them frequently as they