วันอังคารที่ 20 มีนาคม พ.ศ. 2555

French-style pot-roast poussin

serves 4
ingredients
1 tablespoon olive oil
1 onion, sliced
1 garlic clove, sliced
50g/2oz smoked back bacon
2 fresh poussins, about
450g/1lb each
25g/1oz butter, melted
2 baby celery hearts, quartered
8 baby carrots
2 small courgettes, cut into chunks
8 small new potatoes
600ml/1pt chicken stock
150ml/5fl oz dry white wine
1 bay leaf
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 tablespoon butter, softened
1 tablespoon plain flour
salt and freshly ground
black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the olive oil in a large flameproof casserole dish, and add the
onion, garlic and bacon. Sauté for 5–6 minutes until the onions are soft.
• Brush the poussin with a little of the melted butter and season well with
salt and pepper. Lay on top of the onion mixture, and arrange the
prepared vegetables around them. Pour the stock and wine around the
poussin, and add the herbs.
• Cover and bake in the oven for 20 minutes, then remove the lid and
brush the pousssins with the remaining melted butter. Cook for a further
25–30 minutes until golden.
• Transfer the poussins to a warmed serving platter, and cut each one in
half using poultry shears or scissors. Remove the vegetables with a
slotted spoon, and arrange them around the birds. Cover with foil and
keep warm.
• Discard the herbs from the pan juices. In a bowl, mix together the
softened butter and flour to form a paste. Bring the liquid in the pan
to the boil, then whisk in teaspoonfuls of the paste until thickened.
Season the sauce with salt and pepper, and serve with the poussin
and vegetables.

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