James Martin's roast poussin with risotto and grapes
recipe
James Martin's roast poussin with risotto and grapes
No commentsIngredients
- olive oil
- 4 small poussins, boned and butterflied
- Salt and pepper
- Risotto:
- 2tbsp olive oil
- 85g (3oz) unsalted butter
- 1 leek, white part only, diced
- 4 shallots, sliced
- 2 garlic cloves, sliced
- 300g (10 1/2oz) risotto rice
- 250 ml (8fl oz) white wine
- 1.5 litres (2 3/4 pints) chicken stock, heated to simmering
- 75g (2 1/2oz) Parmesan cheese, freshly grated
- Juice of 1 lemon
- Grapes:
- 140g (5oz) small seedless grapes
- A handful of small fresh basil leaves
- Good splash of extra virgin olive oil
Serves:
4
Directions
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- Preheat the oven to fan (/gas
- Drizzle some oil over the bottom of a large ovenproof pan (or two medium pans) and heat over a high heat until smoking. Season the poussins, then sear skin side down in the hot pan for three to four minutes. Turn them over and transfer the pan to the oven. Roast for minutes until cooked through. When they are done, remove from the oven and set aside to rest.
- While the poussins are cooking, make the risotto. Heat the olive oil and half the butter in a saucepan over a medium heat and gently saute the leek, shallots, and garlic until tender, without colouring. Add the rice and stir until it is well coated with oil and butter. Reduce the heat to low and stir in the wine. Cook until the wine is almost completely absorbed by the rice, stirring frequently. Add l (l oz) of the hot stock and cook until it is almost all absorbed, still stirring frequently. Continue adding stock and stirring in this way until all has been absorbed. At the end of cooking, the rice should be al dente (tender, but a bit firm in the centre) and the risotto creamy.
- When the risotto is nearly ready, combine the grapes with the basil, extra virgin olive oil, apple juice, and a good grind of black pepper. Add to the pouissins and heat for one to two minutes.
- Fold the Parmesan and remaining butter through the risotto. Season to taste with salt, pepper and lemon juice.
- To serve, divide the risotto among warmed serving bowls, place a poussin on top, and spoon over the grape mixture.
Source: The Great British Village Show Cookbook by James Martin
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