Poussins with Cream and Grapes Recipe
Ingredients
| Poussins- 2nos., oven-ready, washed and dried | ||
| Butter | 50 Gram | |
| Fresh Tarragon- 2 sprigs or Dried- 5 ml (1 teaspoon) | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Grapes | 100 Gram | |
| Dry white wine | 60 Milliliter | |
| Double cream | 60 Milliliter | |
| Tarragon or Watercress Sprigs- to garnish | ||
| Boiling Water- as needed | ||
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) Place a knob of butter, tarragon and salt and pepper to taste, inside each bird.
MAKING
3) Tie each bird with fine string or trussing thread, spread the remaining butter over the breast of each bird.
4) Arrange the poussins side by side in a roasting tin.
5) Roast in the oven for 1 hour, or until the juice runs clear and poussins are tender on thickest part of the thighs.
6) In a bowl, place the grapes and stream in boiling water and allow to stand for 20 seconds.
7) Pour off the water and dip the grapes into cold water.
8) Peel off the grape skins, cut in half and remove the pips.
FINALIZING
9) Arrange the poussins to a warmed serving plate and take off the string or thread.
10) Cover loosely with foil and keep hot in a very low oven.
11) Place the roasting tin over stove heat and stream in the wine or sherry.
12) Heat and stir to scrape up the sediment from the base of the tin, and add the cream and prepared grapes.
13) Simmer, stirring continuously, check and adjust seasoning.
SERVING
14) Spoon a little of the sauce over the poussins.
15) Garnish with the tarragon or watercress sprigs.
16) Serve hot immediately, with the remaining sauce in a sauce boat.
1) Preheat the oven to 350°F.
2) Place a knob of butter, tarragon and salt and pepper to taste, inside each bird.
MAKING
3) Tie each bird with fine string or trussing thread, spread the remaining butter over the breast of each bird.
4) Arrange the poussins side by side in a roasting tin.
5) Roast in the oven for 1 hour, or until the juice runs clear and poussins are tender on thickest part of the thighs.
6) In a bowl, place the grapes and stream in boiling water and allow to stand for 20 seconds.
7) Pour off the water and dip the grapes into cold water.
8) Peel off the grape skins, cut in half and remove the pips.
FINALIZING
9) Arrange the poussins to a warmed serving plate and take off the string or thread.
10) Cover loosely with foil and keep hot in a very low oven.
11) Place the roasting tin over stove heat and stream in the wine or sherry.
12) Heat and stir to scrape up the sediment from the base of the tin, and add the cream and prepared grapes.
13) Simmer, stirring continuously, check and adjust seasoning.
SERVING
14) Spoon a little of the sauce over the poussins.
15) Garnish with the tarragon or watercress sprigs.
16) Serve hot immediately, with the remaining sauce in a sauce boat.
Chef
