Poussin With Berry Sauce Recipes

POUSSIN WITH BERRY SAUCE

Steps:

• Heat the oven to 200C/180C fan/mark 6. Rinse the poussin, and dry on kitchen paper. Season inside the cavity of each poussin and then place a portion of orange and three sprigs of thyme onto each. Place poussin in a roasting tin, brush the birds with oil, and then pour in the hot chicken stock. Cover with foil and bake in the oven for 50 minutes. Remove the foil and roast for an additional 15-20 minutes until the poussin are golden.
• Meanwhile, start to make the sauce. Heat the butter in a medium pan, add the shallots and cook gently until softened. Pour in the wine, bring to boil and continue to boil until reduced to about 4 tablespoons. Take the pan off the heat.
• Lift the poussin from the roasting tin and keep warm in the oven. Pour the juices into a separating jug. Once settled, pour the juices through a sieve into the saucepan, leaving behind the fat.
• Bring the sauce back to the boil and simmer 3-4 minutes to reduce by about one-third. Stir in the Spiced Berry Cordial and the blackberries. Blend in the corn flour with a tablespoon of water, stir into the sauce, and simmer for 2-3 minutes. Season if needed. Place a poussin on each serving plate and spoon the berry sauce around. Ready to serve.

ROAST POUSSINS WITH WILD MUSHROOM SAUCE

Steps:

• First, make the sauce. Bring the white wine to the boil and pour it on top of the dried mushrooms. Cover with cling film and leave to soak and rehydrate for 1 hr. After this time, pass the wine through a fine sieve into a saucepan and put the mushrooms to one side. Add the shallots and garlic to the wine. Put the pan on a medium-high heat until the wine has reduced by two-thirds, and the shallots are soft and translucent. Add the tied-up sprigs of thyme, the mushrooms and double cream. Bring the cream to the boil and gently simmer until it has reduced by a third. Remove from the heat, season, pour in the Sherry and turn off the heat until serving. Can be made 2 days ahead.
• Heat oven to 220C/200C fan/gas 7. Stuff the cavity of each poussin with 2 garlic cloves, 4 sprigs of thyme and a piece of lemon peel. For neat presentation, you can now tie the poussin legs together, but this isn't essential. Smear the butter over the poussins, put in a shallow roasting tin and cook for 30-35 mins until the legs easily come away from the bird, or until a digital cooking thermometer reads 75C when inserted in the breast. Take out of the oven, baste with the buttery cooking juices and leave to rest for 15 mins.