The Portly Gourmet

Good food doesn't have to be difficult…

Portly Cooks | A Christmas Idea | Poussin

poussin

It’s not long till my favourite day of the year, Christmas Day. I love for a variety of reasons, but mainly it’s because it for me at least is a day of licensed gluttony. If you haven’t decided what the main event of your Christmas Day is going to be may I suggest the Poussin.

These mini chickens look fantastic on the plate and will wow your guests. What they also do is avoid people having to choose which part of the bird they would like as they can have the whole thing! Wierdly the most time consuming thing about this recipe is the roast potatoes and the sauce rather than the birds.

 <Serves 2>

  • 2 Poussin
  • 150g Shredded Green Cabbage
  • 50g Pancetta Cubes
  • 20g Rocket
  • 4 large Potatoes
  • 300ml Red Wine
  • 300ml Beef Stock
  • 20ml Balsamic Vinegar
  • 2 tsp Red Currant Jelly

The most imporant part of any Christmas Dinner are the roast potatoes, you need to have enough, and you need to have plenty left over for when people get a bit peckish after a few more glasses of wine. Cut the potatoes into chunks. I cut them down the middle and then again and then into three. this should give you a small mountain of potatoes.

 Next, par boil the potatoes in some salted water and once slightly soft, take them out and let them cool. In the meantime, heat the oil for your potatoes. You’ll want your oven on its highest setting, for maximum crispyness. Once the potatoes have cooled a bit put them into the oil, listen for that sizzle and then into the oven for about 45 minutes, turn them around half way through.

 Now for the sauce, in a saucepan reduce the red wine by 2 thirds once done, add the beef stock and do the same. Finally add the red currant jelly, let it melt and leave the sauce to one side to heat up later on. Once your potatoes are done, take them out and keep them in a warm place, I usually use the grill above the oven.

 Nearly there now, poussin time, season the birds liberally with salt and pepper and then in the same high oven cook them for about 30 minutes. Once they are done the skin should be nice and crispy and the juices, as with any bird should run clear.

 Last little bit, while the poussin is in, shred your cabbage. Then in a wok fry the pancetta cubes, add the cabbage and a good crack of black pepper and stir fry. When it’s nearly done, wilt the rocket into the pan. Now, re-heat the sauce, plate up the potatoes and poussin, plate the greens and cover in the sauce.

 Happy Christmas!!

 PG

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