Roast Poussin with rhubarb
Poussin is a young chicken, which has a delicate
flavor.
Preparation time: 25 minutes
Cooking time: 1 hour
Serves 2
Easy
Roast
Poussin with rhubarb
2 poussins, around 450g (1lb) each
3tbsp olive oil
3 rashers smoked streaky bacon, halved
lengthways
2 small onions, quartered and separated
200g (7oz) rhubarb, trimmed and cut into
5cm (2in) pieces
50g (2oz) caster sugar
2.5cm (1in) root ginger, peeled and finely
chopped
100ml (4fl oz) red wine
250ml (9fl oz) chicken stock
2tsp cornflour, mixed with 1tbsp water
1dsp quince, redcurrant or cranberry jelly
- Heat the oven to 200 C, 180 C fan, 400 F,
gas 5. Rub poussin with 1tsp oil, season and place 3 rashers over each
bird. Roast for 45 to 55 minutes. - Meanwhile, toss the onions in the
remaining oil, season; add to the poussins and roast for 20 minutes or
until the edges are slightly caramelized. Remove from the oven, add the
rhubarb, sugar and ginger and 4tbsp water Return to the oven and bake for
15 minutes or until the rhubarb is tender. Remove it all from the oven and
cover with foil. - Make the sauce; discard any fat and place
the roasting tin over a direct flame, add the red wine and boil to reduce
by half Add rhubarb juices and stock; bubble for a few minutes. Thicken
with the cornflour, stirring continuously. Add the jelly and season. Place
the poussins on warmed plates with 1tbsp rhubarb compote. Pour over sauce;
serve the rest in a jug.
Per serving: 400 calories, 18g fat (4g
saturated), 19g carbohydrate
Rhubarb and almond tart
Rhubarb has a tart flavor that mellows when cooked.
Preparation time: 30 minutes
Cooking time: 55 minutes
Serves 4 to 6
Easy/prepare ahead
Rhubarb
and almond tart
600g (1lb 5oz) rhubarb, cut into chunks
125g (41/2oz) caster sugar, plus
extra for sprinkling
40g (11/2oz) butter, softened
3 free-range eggs, beaten
50g (2oz) ground almonds
40g (11/2oz) self-raising flour
1/2tsp almond essence
250g (9oz) all-butter puff pastry, rolled
into a 28cm (11in) square little milk, to glaze
Icing sugar, to dust
You
will need
20cm (8in) deep, round, loose-based tart
tin
- Put the rhubarb in a pan with 50g (2oz)
sugar and cook, stirring occasionally for 5 minutes, until it begins to
soften. Remove from the heat; leave to cool. - Heat the oven to 200 C, 180 C fan, 400 F,
gas 6. Beat together the remaining sugar and the butter until pale and
creamy. Gradually beat in the eggs; fold in the almonds, flour and almond
essence. Drain the rhubarb. - Line the tin with the pastry, leaving an
overhang. Spoon in the almond mixture in equal dollops, and then top with
the rhubarb. Fold the overhanging pastry over the rhubarb, glaze it with
the milk and sprinkle over a little caster sugar. Bake in the oven for 50
to 55 minutes, until golden and cooked in the middle. Serve warm, dusted
with icing sugar.
Per serving: 626-417 calories, 35-23g fat
(14-9.5g saturated), and 68-45.5 g carbohydrate