Starter : Prawn and Mushroom Salad
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Main Course : Poussin a la Basque
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Pudding : Strawberries in Port and Raspberry Sauce
4oz (100g) button mushrooms
4oz (100g) shelled tiger prawns
1 small clove garlic, crushed
salt and freshly ground pepper
1 dessert spoon freshly chopped thyme
finely grated zest and juice of half a lemon
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped parsley
To garnish : two small bouquets watercress, two slices lemon, 2 prawns (taken from main ingredients)
- Wash the mushrooms and slice thinly, set aside in a bowl.
- Crush the garlic and add salt, pepper, thyme, lemon zest and juice. Stir in the oil mixing well. Pour the dressing over the mushrooms and mix in thoroughly. Taste and add more lemon or oil as desired. Cover the bowl with clingfilm and leave to marinate in the fridge for 1 - 24 hours.
- Reserve two prawns for the garnish, add the rest of the prawns and the parsley to the mushrooms and mix well.
- Transfer the salad to two individual serving plates. Garnish each one with a bouquet of watercress, a lemon slice, a prawn and serve.
1 poussin with herbs
1 red pepper
1 medium onion
1oz (50g) sun dried tomatoes in oil
1-2 tablespoons extra virgin olive oil
1 large clove garlic, crushed
rice measured to 4floz (110ml) level in a measuring jug
5 floz (140ml) chicken stock (half chicken oxo plus water)
3 floz (85ml) dry white wine
1 level tablespoon tomato ketchup
bunches of tarragon
4oz (100g) pitted black olives, halved
1 orange peeled and cut in to wedges
salt and black pepper
- Season the poussin with salt and pepper, cut in half to form two joints. Slice the red pepper in half, remove the seeds and pith and slice each half in to six or seven strips. Peel the onion, cut in half and slice into strips of about the same size as the pepper. Drain the sun dried tomatoes, dry with kitchen roll and cut into half inch pieces.
- Heat a tablespoon of oil in a flameproof casserole and when it is hot, brown the two chicken joints on both sides. Remove to a plate lined with kitchen roll. Add a little more oil to the casserole and add the onions and peppers and allow to brown, stirring from time to time for about 5 minutes.
- Add the garlic and dried tomatoes to the casserole stirring for about two minutes until the garlic has browned. Next stir in the rice and coat with the oil, then add the stock, wine, tomato ketchup and sprinkle with paprika. Bring to simmering point and turn the heat down to low.
- Add seasoning to taste and put the chicken pieces on top of everything, keeping the rice down in the liquid. Scatter the tarragon, olives and orange wedges over the chicken.
- Cover with a tight fitting lid and cook over a very low heat for 50 minutes - 1 hour. Alternatively, cook in a pre-heated oven at 180C (350F) or gas mark 4 for 1 hour.
Strawberries with Port and Raspberry Sauce
6oz (150g) strawberries
4floz (120ml) ruby port
4oz (100g) raspberries
juice of half a lemon
1oz (25g) caster sugar
pinch of nutmeg
- Hull and quarter the strawberries.
- Bring all the remaining ingredients to the boil. Lower the heat and simmer for 20 seconds. Allow to cool a little and rub through a fine nylon sieve.
- Sprinkle the surface of the sauce with a little caster sugar to prevent a skin forming, cool.
- In a bowl carefully fold the quartered strawberries into the sauce. Cover with clingfilm and chill well. Serve.
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