Pistachio, apricot and prune stuffed poussins

This recipe takes a bit of prep but the result is well worth the effort
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Pistachio, apricot and prune stuffed poussins

Darrin Hosegrove, chef director at Ashburton Cookery School in Devon, shares his recipe for pistachio, apricot and prune stuffed poussins

ashburtoncookeryschool.co.uk

Serves    2

Oven temp    200°c / gas 6

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FOOD Magazine issue 187
  • You will need
  • Method

For the stuffed poussins:

  • Fresh white breadcrumbs 4 tbsp
  • Pistachios 2 tbsp, chopped
  • Dried apricots 6, pre-soaked in boiling water, chopped
  • Dried prunes 8, chopped
  • Parsley a few sprigs, chopped
  • Sage leaves 8, chopped
  • Salt and pepper to season
  • Pork sausagemeat 150g
  • Poussins 2, deboned (ask to keep bones for the gravy)
  • Chicken breast 1, cut in half lengthways

For the gravy:

  • Rapeseed oil 1 tbsp
  • Poussin bones chopped
  • Shallots 2, finely chopped
  • Garlic 1 clove, crushed
  • Thyme 2 sprigs
  • Honey 2 tsp
  • Sherry vinegar 1 tsp
  • Veal stock 200ml
  • Chicken stock 300ml
  1. For the stuffed poussins: preheat the oven to 200°c / gas 6.
  2. Place the breadcrumbs, pistachios, apricots, prunes, herbs and seasoning in a bowl and combine. Gently fold into the sausagemeat.
  3. Place the poussins on a large chopping board and remove the 2 mini fillets from each bird. Season well.
  4. Place ¼ of the stuffing onto each bird, making sure you push some into the legs. Place the mini fillets and chicken breast down each centre.
  5. Place the remaining stuffing on top and roll the poussins into a log shape.
  6. Wrap each bird in lightly oiled baking parchment and then in tin foil, sealing the ends.
  7. Place the birds in the oven and cook for 1 hour, turning over after 30 minutes. Once cooked, allow the birds to rest in the tin foil for 20 minutes before unwrapping and carving.
  8. For the gravy: heat the oil in a frying pan and add the bones, frying until they have coloured. Add the shallots and garlic and cook until golden.
  9. Drain any fat from the pan and remove any fat from the bones with paper towel. Return the bones to the pan and add the thyme.
  10. Add the honey and coat all the ingredients well. Add the sherry vinegar to deglaze the pan and then reduce by at least ⅔.
  11. Add the stock, bring to the boil and skim. Turn down to a simmer and cook for about 30 minutes.
  12. Strain the liquid through a fine sieve and reduce on a high heat until reduced by ⅔. Season to taste.
  13. Serve the stuffed poussins with roasted potatoes, seasonal veg and the gravy.

You will need

For the stuffed poussins:

  • Fresh white breadcrumbs 4 tbsp
  • Pistachios 2 tbsp, chopped
  • Dried apricots 6, pre-soaked in boiling water, chopped
  • Dried prunes 8, chopped
  • Parsley a few sprigs, chopped
  • Sage leaves 8, chopped
  • Salt and pepper to season
  • Pork sausagemeat 150g
  • Poussins 2, deboned (ask to keep bones for the gravy)
  • Chicken breast 1, cut in half lengthways

For the gravy:

  • Rapeseed oil 1 tbsp
  • Poussin bones chopped
  • Shallots 2, finely chopped
  • Garlic 1 clove, crushed
  • Thyme 2 sprigs
  • Honey 2 tsp
  • Sherry vinegar 1 tsp
  • Veal stock 200ml
  • Chicken stock 300ml

Method

  1. For the stuffed poussins: preheat the oven to 200°c / gas 6.
  2. Place the breadcrumbs, pistachios, apricots, prunes, herbs and seasoning in a bowl and combine. Gently fold into the sausagemeat.
  3. Place the poussins on a large chopping board and remove the 2 mini fillets from each bird. Season well.
  4. Place ¼ of the stuffing onto each bird, making sure you push some into the legs. Place the mini fillets and chicken breast down each centre.
  5. Place the remaining stuffing on top and roll the poussins into a log shape.
  6. Wrap each bird in lightly oiled baking parchment and then in tin foil, sealing the ends.
  7. Place the birds in the oven and cook for 1 hour, turning over after 30 minutes. Once cooked, allow the birds to rest in the tin foil for 20 minutes before unwrapping and carving.
  8. For the gravy: heat the oil in a frying pan and add the bones, frying until they have coloured. Add the shallots and garlic and cook until golden.
  9. Drain any fat from the pan and remove any fat from the bones with paper towel. Return the bones to the pan and add the thyme.
  10. Add the honey and coat all the ingredients well. Add the sherry vinegar to deglaze the pan and then reduce by at least ⅔.
  11. Add the stock, bring to the boil and skim. Turn down to a simmer and cook for about 30 minutes.
  12. Strain the liquid through a fine sieve and reduce on a high heat until reduced by ⅔. Season to taste.
  13. Serve the stuffed poussins with roasted potatoes, seasonal veg and the gravy.
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