INGREDIENTS

INSTRUCTIONS

NONE
1 poussin, about 400 g 2 tbsp wholegrain mustard 1 tbsp honey juice of 1
1/2 lemons 1 tsp fresh thyme leaves 3 whole cloves garlic, plus 2 cloves
chopped garlic bunch watercress 5 tbsp olive oil small bunch fresh parsley,
plus 1 tbsp chopped fresh parsley 1 finely chopped shallot 200 g carnaroli
risotto rice 150 ml white wine 1 vegetable stock cube 100 g mixed wild
mushrooms 300 ml double cream, plus 1 1/2 tbsp 300 ml milk pinch each of
grated nutmeg, coriander seeds and allspice 2 cardamom pods 140 g caster
sugar 15 g butter 150 ml red wine few whole cloves pinch each of ground
cinnamon, nutmeg 2 oranges, 1 lemon, 1 lime, peeled and sliced 1 tbsp
chopped fresh mint salt and pepper
Preheat oven to 220c/425f/Gas 7.
1 Trim the excess skin from the poussin and cut off the legs. Cut the
poussin along the backbone and flatten out, using skewers to hold flat.
2 Spread the mustard over the poussin breast. Heat a griddle pan, add the
poussin breast-side down, cook for 2-3 minutes and turn over.
3 Mix together the honey, juice of 1/2 lemon, thyme leaves and 2 garlic
cloves and season.
4 Drizzle the mixture over the poussin, transfer the pan to the oven and
cook for another 16-18 minutes, or until cooked through.
5 For the Watercress Puree: Place 1 clove garlic in a mini food processor
with half the watercress, 1 tbsp olive oil, juice of 1 lemon and small
bunch parsley. Blitz until smooth and season.
6 Pile the remaining watercress onto a plate, sit the poussin on top and
serve with the watercress puree.
7 Heat 2 tbsp olive oil in a pan, add 2 cloves chopped garlic and the
chopped shallot and cook gently for a few minutes to soften.
8 Add 100g/3 1/2oz rice, cook for another minute, then add the white wine,
300ml/ 1/2 pint boiling water and the stock cube.
9 Cook for 6-8 minutes, add half the mushrooms and 1 tbsp cream and cook
for 5-6 minutes, or until the rice is tender.
10 Heat 1 tbsp olive oil in a frying pan, add the remaining mushrooms and
cook until tender. Season. Add the chopped parsley to the cooked risotto
and season. Serve on a plate, drizzle over 1 tbsp olive oil and serve with
the sauteed mushrooms.
11 Heat the milk and 300ml/ 1/2 pint double cream in a pan. Stir in the
rest of the rice, grated nutmeg, coriander seeds, allspice and cardamom
pods. Cook for a minute, add 25g/1oz caster sugar, butter and 1/2 tbsp
double cream.
12 Simmer for about 15 minutes or until the rice is tender and has absorbed
the liquid. Heat 55g/2oz caster sugar in a small pan until melted, increase
the heat and cook until caramelised.
13 For the Mulled Syrup: Heat 55g/2oz caster sugar in a pan with the red
wine until dissolved and add the cloves, ground cinnamon and nutmeg. Remove
from the heat and stir in the orange, lemon and lime slices and mint. Pour
the rice into a shallow dish, pour over the caramel and serve with mulled
syrup.
Converted by MC_Buster.
NOTES : Chef - James Martin
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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