(a microwave-free zone)
Vale Julia Child, 1912-2004
The
Iron Chef
cooking as sport - bizarre but entertaining.
|
Val's kitchen
(a microwave-free zone) Vale Julia Child, 1912-2004 The
Iron Chef |
Charmaine Solomon The complete Asian cookbook 1976 (repr 1989)
Blasted
poussins with basil couscous stuffing
This next recipe
is easy, and a stunner, and no one has to carve - everyone gets their own
bird.
Christmas 2002: I cooked 7 poussins on the barbeque for Christmas lunch
| 1 cloves garlic, minced 1 Tbl. unsalted butter 1/3 cup chicken stock 1/3 cup couscous 1/3 cup chopped basil leaves 3 Tbl. pine nuts, lightly roasted 4 poussins, or other bird which feeds one person;
rinse and pat dry |
Make the stuffing: in a small saucepan cook the garlic in the butter over low heat, stirring, until garlic is softened. Add the stock & bring to a boil. Stir in the couscous, remove pan from heat, and let stand, covered, 5 minutes. Transfer couscous to a bowl, stir in basil and pine nuts, and salt & pepper to taste. Let cool. Season cavities of birds with salt and pepper and fill with stuffing. Cover openings with piece of foil, truss the hens and rub with a bit of the softened butter. Heat rest of butter over moderately high heat until foam subsides and saute birds breast side up for 1 to 2 minutes, until underside is golden brown. Roast hens in a preheated 450° oven, basting once or twice, for 50 minutes, or until the juices run clear. Let stand for 10 minutes. |
Adapted from recipe from Gourmet Magazine, September 1986.
The
finished product
Layer cabbage and onions in a casserole.
Sprinkle with sultanas, caraway seeds, vinegar and sugar.
Season with salt and pepper.
Dot with butter.Cover and cook at 175° C or 325° F
for 2 ½ hours.
Stir halfway through