MAPLE & BOURBON GLAZED POUSSINS WITH CORNBREAD STUFFING

Maple & bourbon glazed poussins with cornbread stuffing image

Maple & bourbon glazed poussins go so well with a cornbread stuffing - it makes a delicious alternative Sunday roast

Provided by Diana Henry

Time 1h20m

Number Of Ingredients 17

Ingredients

30g butter , melted and cooled, plus extra for brushing the tin
150g coarse yellow cornmeal
150g plain flour
50g soft light brown sugar
1 tsp baking powder
2 large eggs , lightly beaten
240ml milk
15g butter
200g spring onions , chopped
2 garlic cloves , finely chopped
1 lemon , zested
4 thyme sprigs , leaves picked and chopped
2 medium eggs , lightly beaten
6 poussin
300ml maple syrup (the darkest grade)
3 tbsp bourbon
Tabasco , to taste (you can make it quite hot if you like)

Steps:

To make the cornbread, heat oven to 210C/190C fan/gas 6 and brush a 23cm cake tin with a little of the melted butter. In a bowl, mix together the dry ingredients with 1 tsp salt. Mix the eggs, milk and butter in a jug. Make a well in the centre of the dry ingredients and gradually pour in the wet ones, mixing with a wooden spoon as you go.
Pour into the cake tin and bake for 20-25 mins, or until a skewer inserted into the centre of the bread comes out clean.
To make the maple glaze for the poussins, put the maple syrup in a large pan (it bubbles up a lot when heated), bring to the boil, turn down to a simmer and let it reduce by a third. Add the bourbon and Tabasco and leave to cool.
To make the stuffing, melt the butter in a frying pan and gently fry the spring onions, just until they are softening a little. Add the garlic and cook for another minute. Scrape into a bowl and add 250g of crumbled cornbread, lemon zest, thyme and eggs. Mix together.
Season the birds inside and stuff each one. Put them in a roasting tin and brush each poussin, using half the glaze. Roast for 35 mins at 190C/170C fan/gas 5, then spoon the rest of the glaze over the birds. Return to the oven and roast for a further 15 mins. The birds should be cooked through with dark, glossy skin.

Nutrition Facts : Calories 839 calories, Fat 44 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 56 grams protein, Sodium 1 milligram of sodium