1、Roast poussins with wild mushroom sauce

Impress any dinner party guests with Tom Kerridge's indulgent main dish - everyone is served their own little roast chicken

Roast poussins with wild mushroom sauce recipe

Ingredients

Method

Bring the white wine to the boil and pour it on top of the dried mushrooms. Cover with cling film and leave to soak and rehydrate for 1 hr. After this time, pass the wine through a fine sieve into a saucepan and put the mushrooms to one side. Add the shallots and garlic to the wine. Put the pan on a medium-high heat until the wine has reduced by two-thirds, and the shallots are soft and translucent. Add the tied-up sprigs of thyme, the mushrooms and double cream. Bring the cream to the boil and gently simmer until it has reduced by a third. Remove from the heat, season, pour in the Sherry and turn off the heat until serving. Can be made 2 days ahead.
  • Heat oven to 220C/200C fan/gas 7. Stuff the cavity of each poussin with 2 garlic cloves, 4 sprigs of thyme and a piece of lemon peel. For neat presentation, you can now tie the poussin legs together, but this isn’t essential. Smear the butter over the poussins, put in a shallow roasting tin and cook for 30-35 mins until the legs easily come away from the bird, or until a digital cooking thermometer reads 75C when inserted in the breast. Take out of the oven, baste with the buttery cooking juices and leave to rest for 15 mins.

  • https://www.truecookbook.com/recipe/roast-poussins-with-wild-mushroom-sauce-9461/

    2、Roast chicken with wild mushrooms & garlic butter

    John Torode's perfect Sunday roast is a succulent chicken with robust garlic mushroom flavours - serve with potatoes and all the delicious resting juices
    Roast chicken with wild mushrooms & garlic butter recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.
    2. Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.
    3. Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.
    4. Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.
    5. Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.

    3、Roast pheasant with wild mushroom, potato & bacon ragout

    A small pheasant makes an ideal roast for two - serve this earthy game bird with porcini sautéed potatoes
    Roast pheasant with wild mushroom, potato & bacon ragout recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Pour about 200ml of hot water from the kettle over the mushrooms and leave to soak for 20 mins. Drain, reserving the liquid. Squeeze any excess liquid from the mushrooms, but keep them whole.
    2. Generously season the pheasant all over. Heat the sunflower oil in a shallow flameproof dish and slowly brown the legs, turning frequently, for 20 mins. Brown the breast for a further 10 mins, then remove from the dish. Add the bacon to the dish and sizzle until starting to crisp. Throw in the potatoes, increase the heat and fry with the bacon until brown around the edges. Add the mushrooms and fry to heat through. Pour in the wine, sizzle for a moment, and pour over the reserved mushroom liquid, keeping the last drop back as it may be gritty. Nestle the pheasant, breast-side up, in the middle of the dish and roast in the oven for 25 mins.
    3. Remove from the oven, lift the pheasant onto a plate, cover loosely with foil, then leave to rest for about 15 mins. Tip any resting juices into the potatoes, stir in the parsley, then transfer everything into a serving dish. Put the watercress in a bowl and toss with a drizzle of olive oil. Serve with the potato ragout and the pheasant ready to carve.

    4、Rigatoni with rich mushroom sauce

    A low-fat dinner which counts as 1 of 5-a-day, ready in just 20 minutes
    Rigatoni with rich mushroom sauce recipe

    Ingredients

    Method

    1. Cook the pasta in a large pan of boiling water, according to pack instructions. Meanwhile, heat the oil in a pan, add the onion and fry gently for 5 mins until softened. Stir in the mushrooms and thyme, then add the consommé and tomato purée and bring to the boil.
    2. Reduce the heat and simmer for 5 mins until the mushrooms are tender. Drain the pasta, return to the pan and stir in the mushroom sauce.

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