COOKING COMPANION
Tink autumn fruit, and you’ll no doubt think immediately of blackberries – but they’re not just perfect for desserts. Tey’re also the ideal pairing for a roast dinner, and work well with a variety of meats – here is one idea.
ROAST POUSSIN WITH BLACKBERRY CUMBERLAND SAUCE
Poussins are quick to roast, and beautiful when paired with a blackberry-based sauce with plenty of warming spices.
2 x 500g baby poussins 40g butter Salt and freshly ground black pepper 6 fresh bay leaves 4 rashers streaky bacon 175g shallots, peeled, halved if large 450g baby new potatoes, washed 2-3 tbsp olive oil
FOR THE SAUCE: Half an orange 6 tbsp red wine 2 tbsp water 1 tbsp redcurrant jelly Large pinch of ground ginger Large pinch of ground cinnamon 1 tsp caster sugar 1 tsp Dijon mustard 100g small blackberries Watercress or rocket
SERVES 2
salad to serve 1 Preheat the oven to 190C / Gas 5. Put the poussins in a roasting tin. Dot the breast of each with the butter then season with salt and pepper and put 2 bay leaves and 2 rashers of bacon on the top of each. Loosely cover the poussins with foil folding down over the sides. Add the shallots, potatoes and remaining bay leaves to the roasting tin, drizzle with the olive oil and sprinkle with a little salt and pepper.
2 Roast for 45 minutes, removing the foil and bacon from the poussins for the last 20 minutes and turning the potatoes and shallots and basting with the pan juices until golden. To test whether the poussins are ready, insert a small sharp knife or skewer through the thickest part of the leg into the breast, the juices will run clear when ready.
3 Transfer the poussins and vegetables to a serving plate, cover with foil and keep hot in the turned off oven, allowing the poussins to rest while you make the sauce.
4 To make the sauce, pare the rind from the half the orange with a vegetable peeler then cut into very thin shreds. Squeeze the juice, and add both to a small saucepan with the red wine, water and redcurrant jelly. Add the
spices, sugar, mustard and a little salt and pepper. Bring to the boil then cook over a medium heat, stirring until syrupy. Add the blackberries and simmer gently for 3 minutes until the berries are just cooked.
5 Serve the sauce with the roasted poussins, potatoes and shallots and a side dish of watercress or rocket salad.
www.seasonalberries.co.uk
62 | THE WEST COUNTRY FOODLOVER
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