Recipe - Its Fabulous Picnic Feasts Week!

1 Poussin; about 400 g
125 ml White wine
1 Chicken stock cube
3 Bay leaves
A few black peppercorns
115 g Butter
2 Shallots; chopped
2 Cloves chopped garlic
250 g Carnaroli risotto rice
1 bn Watercress
Finely grated zest of 1
lemon
100 g Mixed wild mushrooms;
including trompette
; de mort
One half tablespoon Double cream
55 g Plain flour
1 Egg; beaten
55 g Breadcrumbs
4 tablespoon Olive oil
1 small Bunc mixed fresh oregano and
tarragon
1 Chopped shallot
250 ml Red wine
Salt and pepper

1 Cut the legs off the poussin and trim at the knuckle. Cut along the
poussin backbone and open out. Cut the breasts off the bone, so still
joined. Heat 600ml/1 pint boiling water and white wine in a pan with the
stock cube and bay leaves, adding the poussin trimmings and a few black
peppercorns. Simmer for about 10 minutes.

2 For the Risotto: Heat 25g/1oz butter in a pan, add 1 chopped shallot, 1
clove chopped garlic and the rice and cook for two minutes.

3 Add a ladleful of the stock at a time to the rice and allow to simmer
almost away before adding another ladleful. Continue until the rice is
tender.

4 Place 55g/2oz butter in a food processor with half the watercress and
lemon zest. Season and blitz until combined. At the end of cooking, beat
the watercress butter into the risotto. Serve in a shallow bowl.

5 Place the trompette de mort mushrooms in a mini food processor with 1
clove garlic and the cream. Season and blitz until finely chopped.

6 Using a sharp knife, cut 'pockets' in the flesh of each of the poussin
breasts. Spoon in the mushroom mixture, cover with the flaps, dust in the
flour, dip in the beaten egg and finally coat in breadcrumbs.

7 Heat 25g/1oz butter and 1 tbsp olive oil in a frying pan, add the poussin
breasts and cook for 1015 minutes, turning over halfway through cooking,
or until cooked through.

8 Place the oregano and tarragon in a mini food processor with 2 tbsp olive
oil and blitz. Season. Pile the remaining watercress onto a plate, arrange
the poussin breasts on top and drizzle over the herb oil.

9 Dust the poussin legs in flour. Heat 1 tbsp olive oil in a frying pan,
add the legs, remaining mushrooms and 1 chopped shallot and cook quickly to
brown the legs all over.

10 Add 125ml/4fl ounce red wine and cover the pan with a lid. Simmer for about
1015 minutes, or until the poussin legs are cooked though, gradually
adding more red wine to the pan during the cooking time. Serve in a shallow
bowl.

Converted by MC_Buster.

NOTES : Chef Ross Burden

Recipe by: Can't Cook Won't Cook

Converted by MM_Buster v2.0l.