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Ingredientes
- 1 x Poussin, about 400 g
- 125 ml White wine
- 1 x Chicken stock cube
- 3 x Bay leaves A few black peppercorns
- 115 gm Butter
- 2 x Shallots, minced
- 2 x Cloves minced garlic
- 250 gm Carnaroli risotto rice
- 1 bn Watercress Finely grated zest of 1 lemon
- 100 gm Mixed wild mushrooms, including trompette de mort
- 1/2 Tbsp. Double cream
- 55 gm Plain flour
- 1 x Egg, beaten
- 55 gm Breadcrumbs
- 4 Tbsp. Extra virgin olive oil
- 1 sm Bunc mixed fresh oregano and tarragon
- 1 x Minced shallot
- 250 ml Red wine Salt and pepper
Direcciones
- 1 Cut the legs off the poussin and trim at the knuckle. Cut along the poussin backbone and open out. Cut the breasts off the bone, so still joined. Heat 600ml/1 pint boiling water and white wine in a pan with the stock cube and bay leaves, adding the poussin trimmings and a few black peppercorns. Simmer for about 10 min.
- 2 For the Risotto: Heat 25g/1oz butter in a pan, add in 1 minced shallot, 1 clove minced garlic and the rice and cook for two min.
- 3 Add in a ladleful of the stock at a time to the rice and allow to simmer almost away before adding another ladleful. Continue till the rice is tender.
- 4 Place 55g/2oz butter in a food processor with half the watercress and lemon zest. Season and blitz till combined. At the end of cooking, beat the watercress butter into the risotto. Serve in a shallow bowl.
- 5 Place the trompette de mort mushrooms in a mini food processor with 1 clove garlic and the cream. Season and blitz till finely minced.
- 6 Using a sharp knife, cut 'pockets' in the flesh of each of the poussin breasts. Spoon in the mushroom mix, cover with the flaps, dust in the flour, dip in the beaten egg and finally coat in breadcrumbs.
- 7 Heat 25g/1oz butter and 1 tbsp extra virgin olive oil in a frying pan, add in the poussin breasts and cook for 10-15 min, turning over halfway through cooking, or possibly till cooked through.
- 8 Place the oregano and tarragon in a mini food processor with 2 tbsp extra virgin olive oil and blitz. Season. Pile the remaining watercress onto a plate, arrange the poussin breasts on top and drizzle over the herb oil.
- 9 Dust the poussin legs in flour. Heat 1 tbsp extra virgin olive oil in a frying pan, add in the legs, remaining mushrooms and 1 minced shallot and cook quickly to brown the legs all over.
- 10 Add in 125ml/4fl ounce red wine and cover the pan with a lid. Simmer for about 10-15 min, or possibly till the poussin legs are cooked though, gradually adding more red wine to the pan during the cooking time. Serve in a shallow bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 2 servings | |
| Calories 976 | |
| Calories from Fat 692 | 71% |
| Total Fat 78.55g | 98% |
| Saturated Fat 34.82g | 139% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 573mg | 24% |
| Potassium 365mg | 10% |
| Total Carbs 46.98g | 13% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.65g | 2% |
| Protein 11.69g | 19% |
