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Рецепт Poussin Stuffed With Chestnut, Red Cabbage And Bacon

by Global Cookbook

Ингредиенты

4 x grain fed poussin 30 ml oil 30 ml butter 8 slc bacon for wrapping the poussin 1 x salt and pepper     For the Stuffing 150 gm whole chestnuts 100 gm chestnut puree 250 gm sliced red cabbage

50 gm slab bacon, diced and cooked 50 ml finely minced garlic 50 ml minced onions 10 gm fresh marjoram 10 gm fresh thyme 10 ml extra virgin olive oil 10 ml butter 1 x salt and pepper

Инструкции

1. Heat the butter and the oil together in a warm sauteing pan over a medium-high heat. Caramelize the onions, the garlic the leeks then add in the bacon and cook for about 2 min. Slice the cabbage and lightly saute/fry it in some butter, in a medium pan over a medium heat for about 4 min. Remove the bacon mix from pan add in the chestnut puree and the chestnut pcs and set aside to cold. Once cold, add in the marjoram and thyme. Separate the stuffing into 4 equal parts.
2. Take the poussin and season the inside. Stuff it with the mix. Close it by wrapping the bird with the bacon slices.
3. Heat the oil and butter in a warm roasting pan. Sear the poussin on all sides till golden brown. Put it in the oven and cook for 20 to 25 min.
4. Cut the poussin in two to show the chestnut stuffing. Serve with Brussels sprouts and pan jus poured around.
5. Preparation is moderatePre heat the oven to 375 degrees Fahrenheit

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