INGREDIENTS

INSTRUCTIONS

Heat the oven to 220c/425f/Gas 7.  1 Place the rice in a pan of boiling
water. Return to the boil, cover  and simmer for about 15 minutes until
cooked. Melt the butter and oil  in a medium frying pan.  2 Loosen the
skin over the breast of the bird with a finger and using  the grated
half of ginger, spread the ginger under the loose skin and  rub on the
flesh. Season well.  3 Seal in the juices by placing the bird in the
frying pan, heating  on each side until it has lost its pink colour.  4
Grate the remaining ginger and add to the pan with the stock. Place  in
the oven for 12-15 minutes.  5 Wipe down the surfaces. Place another
frying pan on the heat and  add a little oil. Slice the onion
lengthways and add to the pan. Fry  until softened.  6 Trim the
mushrooms. Halve the larger mushrooms but keep the rest  whole. Fry
with the onions until soft. Crush the garlic and stir into  the pan as
well.  7 Roughly chop the parsley and stir into the mushroom pan. Tear
the  leaves from the cabbage.  8 Shred roughly and stir into the frying
pan with the mushrooms.  Allow to wilt for a couple of minutes and
season well.  9 Drain the rice and spoon into a greased dariole mould.
Place a  serving plate upside down over the dariole mould and turn the
plate  right side up.  10 Lift off the mould. Take the pan off the heat
and add the  vegetables to the plate.  11 Remove the poussin from the
oven and arrange on the serving plate  too. Stir the reduced stock and
spoon over the poussin and rice.  Converted by MC_Buster.  Recipe by:
Can't Cook Won't Cook  Converted by MM_Buster v2.0l.

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