PARTY POUSSINS WITH FESTIVE COUSCOUS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the poussins, preheat the oven to 400 degrees F (200 degrees C).
- Place the poussins in a roasting tin. Pour the oil slowly over the top of the top of the poussins. Rub the oil into the poussins so that they are well coated.
- Place the salt, sugar, cinnamon and paprika in a small clean bowl and mix well. Sprinkle the spice mixture over the poussins. Slice the lemon into quarters and then slice each quarter into 4 so you have 16 small pieces. Place the pieces around and in between the poussins.
- Separate the garlic bulb into cloves and place the pieces around and in between the poussins. Transfer the poussins to the oven and cook for 1 hour to 1 hour 15 minutes, or until completely cooked through. Remove the poussins from the oven and then let them rest for 10 minutes in their tin.
- Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film. Leave the mixture to sit for 10 to 15 minutes, or until the water has been absorbed by the couscous. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains. Carefully pour some of the juices that have collected in the roasting tin of poussins into the bowl. Stir the mixture again and season, to taste, with salt and freshly ground black pepper. Transfer the couscous to a serving dish.
- Slice the pomegranate in half and extract a good quarter of the seeds. Place them onto the couscous. Sprinkle the chopped cilantro (coriander) over the top.
- To serve, place the poussins onto clean plates and place the couscous alongside. Use the oven-charred lemon pieces and garlic cloves from the roasting tin to garnish.
POUSSIN AL MATTONE
Steps:
- Preheat the oven to 300 degrees F.
- Combine the cumin, pimenton, 1 of the garlic cloves, the rosemary, lemon zest, half of the lemon juice, the red pepper flakes, 1 teaspoon olive oil and a pinch salt in a small bowl. Gently massage the spice rub all over the bird, being careful not to tear the skin.
- Coat a large saute pan with olive oil over medium-high heat. Sprinkle the poussin with salt, and place in the pan, skin-side down. Lay the foil-wrapped brick on top of the bird to press it into the pan. Cook the poussin until the skin is a lovely dark golden brown, about 7 minutes. Flip the bird and continue to cook, without the brick, until the internal temperature has reached at least 150 degrees F, 5 to 7 minutes more.
- Transfer the poussin to a parchment paper-lined sheet tray and continue to cook in the oven until the internal temperature of the thickest part of the meat reaches 165 degrees F.
- Meanwhile, remove the excess fat from the saute pan and pour in the white wine, remaining lemon juice and garlic. Scrap up any brown bits stuck to the bottom of the pan and cook over high heat until the wine has reduced by more than half. Add the chicken stock and simmer until slightly thickened. Taste and adjust the seasoning.
- Arrange the poussin on a plate, and spoon the juices on top.
BABY LAMB CHOPS WITH MADEIRA SAUCE
Lamb appeared only occasionally on the dinner table when I was growing up, always in the form of a roast and always served with mint jelly. The succulence of these baby lamb chops is complemented nicely by the rosemary-flavored Madeira sauce.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
- Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.
CHICKEN MADEIRA
Steps:
- Sprinkle each chicken breast liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes per side. Transfer to a plate and cover with foil.
- Add the remaining 2 tablespoons oil to the same skillet over medium-high heat and saute the mushrooms until softened, 2 minutes. Add the wine and cook 1 minute before adding the beef broth and thyme. Bring the sauce to a simmer and let reduce by three-quarters, about 15 minutes. The sauce should have thickened and turned a rich dark brown. Just as the sauce is almost done, return the chicken to the pan and finish cooking through to 165 degrees F, about 5 minutes. Season with salt and pepper.
- Serve the chicken with the mushrooms and Madeira sauce and garnish with fresh thyme.
- Per serving: Calories 280; Total Fat 14 grams; Saturated Fat 2 grams; Protein 29 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 76 milligrams; Sodium 296 milligrams
MULLED MADEIRA
Steps:
- In a large stockpot, combine the wine, honey and water/orange juice over low-medium heat. Add the cloves, nutmeg, cinnamon, bay leaves and orange peel. Let simmer for 10 minutes to allow the flavors to blend, do not boil. Stir in the Cointreau and heat for another 1 minute. Ladle into mugs.
FILET OF BEEF WITH MADEIRA SAUCE
Steps:
- Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
- Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
- Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.
THYME-ROASTED POUSSIN
Steps:
- Preheat the oven to 500 degrees.
- Rinse the poussins and season the cavities with salt and pepper. Rub each with 1/4 teaspoon olive oil. Fill each cavity with a lemon wedge, 2 sprigs each of thyme and marjoram, and 1 crushed garlic clove.
- Loosen the skin from the breast of each poussin. Slide a sprig each of thyme and marjoram between the skin and the breast. Spoon the Cognac (1/2 tablespoon per bird) into the breast pockets of each poussin. Truss with kitchen string.
- On a roasting rack set in a roasting pan, roast for 30 minutes, or until the juices run clear when the thigh is pierced with a fork.
More about "tie me up poussin with madeira sauce recipes"
SPATCHCOCKED POUSSIN WITH GARLIC AND MADEIRA
Web Jul 21, 2020 Season the poussin generously with salt and pepper and the red chilli flakes. Heat the olive oil in a large frying pan and brown the …
From dantoombs.com
Cuisine ItalianCategory MainServings 2Total Time 35 mins
From dantoombs.com
Cuisine ItalianCategory MainServings 2Total Time 35 mins
KENYAN STYLE POUSSIN SAUCE - BINNY'S FOOD & TRAVEL
Web Apr 14, 2016 Method: In a small saucepan on medium heat, add the margarine and when it melts, add the garlic, vinegar and salt and stir together. Let this simmer for a minute and then add the red chilli powder, …
From binnysfoodandtravel.com
From binnysfoodandtravel.com
MUSHROOM AND THYME-STUFFED POUSSINS WITH MADEIRA …
From deliciousmagazine.co.uk
5/5 (2)Total Time 1 hr 15 minsServings 2Published Jan 31, 2014
MADEIRA SAUCE RECIPE | FOOD NETWORK UK
Web 1 shallot Glass of port Salt and pepper Method Melt 3 tablespoons of the butter. Then add the flour, stirring constantly until brown and smooth. Add beef stock and wine - keep …
From foodnetwork.co.uk
From foodnetwork.co.uk
10 BEST POUSSIN CHICKEN RECIPES | YUMMLY
Web Mushroom And Thyme-stuffed Poussins With Madeira Sauce Delicious Magazine single cream, fresh breadcrumbs, Madeira, shallot, shallot, fresh chicken stock and 8 more …
From yummly.co.uk
From yummly.co.uk
GARLIC AND ROSEMARY CHICKEN - HONEST COOKING
Web Jan 21, 2018 Season the poussin with salt and pepper followed by placing a lemon wedge and a rosemary sprig in the cavity of each poussin. Take a large tray and arrange all 4 …
From honestcooking.com
From honestcooking.com
BINDEN SIE MICH POUSSIN MIT MADEIRA SAUCE REZEPT
Web Zutaten3 Poussins, siehe Cook's Note *1 Bund frischer SalbeiKoscheres Salz zum Würzen3 Zitronenschnitze1 Bund frischer Thymian1 Bund frischer Rosmarin6 Esslöffel …
From fooddiscoverybox.com
From fooddiscoverybox.com
TIE ME UP POUSSIN WITH MADEIRA SAUCE – RECIPES NETWORK
Web Oct 12, 2012 After skimming most of the fat drippings from the pan, return the pan to medium heat. Add the Madeira and simmer until the liquid is reduced by two thirds. Add …
From recipenet.org
From recipenet.org
BEEF TENDERLOIN WITH MADEIRA SAUCE - WOMAN'S DAY
Web Aug 27, 2014 Step 4 Prepare the sauce: Melt butter in large skillet. Add mushrooms; sauté over medium-high heat 4 minutes or until golden. Add mushrooms; sauté over medium …
From womansday.com
From womansday.com
BEEF TENDERLOIN WITH MADEIRA SAUCE – LEITE'S CULINARIA
Web Dec 5, 2020 Cook the beef tenderloin. Preheat the oven to 425°F (220°C). Position a rack in the upper third of the oven. Using a sharp, thin-bladed knife, remove the long thin …
From leitesculinaria.com
From leitesculinaria.com
MULLED MADEIRA RECIPE | FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
CHICKEN DINNER ARCHIVES - JOLYNN RAYMOND'S DARK OBSESSIONS
Web Tie Me Up Poussin with Madeira Sauce Total Time:1 hr 50 minPrep:30 minInactive:20 minCook:1 hrYield:6 servingsLevel:IntermediateIngredients3 poussins, see Cook’s …
From jolynnraymond.com
From jolynnraymond.com
BABY LAMB CHOPS WITH MADEIRA SAUCE RECIPE | FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
TIE ME UP POUSSIN WITH MADEIRA SAUCE RECIPE | FOOD NETWORK
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
You'll also love