Food & Recipes

24 August 2009, 14:55

Programme: Daily Cooks Challenge
Transmission*:
Segment*: Star Food Challenge
Chef*: John Burton Race
Recipe Name*: Roast Poussin Breast with Molasses Butter & Star Anise Pilaf
Serves*: 2
Preparation time*: 15 minutes
Cooking time: 30 minutes
Dish type*: Main
Difficulty level*: Easy

INGREDIENTS

For the Poussin:
4 Poussin breasts
3 tbsp oil
15g molasses or dark Muscovado sugar
1cm piece cinnamon stick
1 star anise
24 radishes, trimmed and halved
2 tbsp chopped chives

For the Pilaf Rice:
150g butter
2 onions, finely chopped
500g basmati rice
1 cinnamon stick
3 star anise
16 cloves
1 tsp cumin seeds
1 tsp coriander seeds
12 cardamom pods
2 bay leaves
1 thyme sprig
2 strips orange zest
2 strips lemon zest
800ml chicken stock
Salt and pepper

METHOD:
Preheat oven to 200?C.

Season the Poussin breasts with salt and pepper. Heat 1-2 tablespoon oil in a heavy based oven proof pan. Brown them in hot oil first one side then the other. Place in a hot oven for 7 minutes. Allow to cool.

In another pan slowly melt 40g of the butter and mix in the molasses or sugar. Heat gently until combined.

When the rice is ready to serve, warm a pan big enough to hold the Poussin breasts. Add a splash of oil and then the Poussin. Pour the molasses butter and move the pieces about in the warm mixture coating them well.

Heat a little butter in a separate pan over a medium heat. Add the radishes, toss slowly and season with salt and pepper. Sprinkle in the chives. Meanwhile, gently reheat the rice if necessary.

Place a ring mould and fill with rice. Arrange your Poussin on top and spoon over some molasses butter. Surround with the warm radishes and spoon a little of the molasses butter around the plate. Serve at once.

For the pilaf
Preheat the oven to 180C/Gas 4.

Melt the butter in a casserole, add the onions and cook for a couple of minutes to soften.

Add the rice, mixing well so that the grains are coated with the melted butter, then add the spices, herbs and citrus Zest, and mix well. Pour in the chicken stock and bring to the boil. Cover with a circle of butter greaseproof paper.

Transfer the rice to the oven for 18minutes. When done, remove the casserole from the oven, and lightly fork through the rice to loosen the grains before serving.

Last updated: 24 August 2009, 14:58