Best Christmas Poussin Recipes

CHRISTMAS POUSSIN

Christmas poussin image

Prepare ahead and pop in the oven when your guests arrive. Perfect if you don't want to be tied to the kitchen

Provided by Barney Desmazery

Time 45m

Number Of Ingredients 6

Ingredients

50g butter , softened
4 poussin
4 rashers smoked streaky bacon , halved
1 tbsp plain flour
1 tbsp Worcestershire sauce
stock from vegetables (see 'goes well with')

Steps:

Heat oven to 230C/fan 210C/gas 8. Smear the butter all over the poussins, season inside and out, then criss-cross the bacon over each one. Sit the poussins in a roasting tin and cook for 40 mins until the birds are golden and the bacon is crisp. Remove from the tin, leave to rest and set the tin aside until you're ready to make the gravy.
About 5 mins before you sit down to eat, make the gravy. Place the tin on a medium heat, then stir in the flour and splash in the Worcestershire sauce. Bubble together, then drain the veg over the roasting tin and stir in the vegetable stock. Bring the gravy to the boil, taste for seasoning, adding more Worcestershire sauce if needed, then pour into a warm gravy jug.

Nutrition Facts : Calories 701 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 2.09 milligram of sodium

PARTY POUSSINS WITH FESTIVE COUSCOUS

Party Poussins with Festive Couscous image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 20

Ingredients

6 poussins
4 tablespoons chili oil or regular olive oil
1 tablespoon salt
Pinch sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 lemon
1 small garlic bulb
1 pound 2 ounces (500 grams) couscous
2 3/4 ounces (75 grams) golden sultanas
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons salt
1 pint 9 fluid ounces (800 ml) freshly boiled water
Salt
Freshly ground black pepper
1 pomegranate
Small handful fresh cilantro leaves (coriander), chopped

Steps:

For the poussins, preheat the oven to 400 degrees F (200 degrees C).
Place the poussins in a roasting tin. Pour the oil slowly over the top of the top of the poussins. Rub the oil into the poussins so that they are well coated.
Place the salt, sugar, cinnamon and paprika in a small clean bowl and mix well. Sprinkle the spice mixture over the poussins. Slice the lemon into quarters and then slice each quarter into 4 so you have 16 small pieces. Place the pieces around and in between the poussins.
Separate the garlic bulb into cloves and place the pieces around and in between the poussins. Transfer the poussins to the oven and cook for 1 hour to 1 hour 15 minutes, or until completely cooked through. Remove the poussins from the oven and then let them rest for 10 minutes in their tin.
Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film. Leave the mixture to sit for 10 to 15 minutes, or until the water has been absorbed by the couscous. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains. Carefully pour some of the juices that have collected in the roasting tin of poussins into the bowl. Stir the mixture again and season, to taste, with salt and freshly ground black pepper. Transfer the couscous to a serving dish.
Slice the pomegranate in half and extract a good quarter of the seeds. Place them onto the couscous. Sprinkle the chopped cilantro (coriander) over the top.
To serve, place the poussins onto clean plates and place the couscous alongside. Use the oven-charred lemon pieces and garlic cloves from the roasting tin to garnish.