Recipe of the day

Blackberry & apple pieBlackberry & apple pieI've always thought blackberries are underrated. They show their worth in this classic combination with apples to stretch the berries further.

Pork & prune-stuffed poussins with red wine gravy

Ray McVinnie's seasonal ideas for simple meals

by Ray McVinne | Cuisine issue #155 | Thursday, 8 November, 2012
Splash out and buy a baby chicken or poussin (each will serve two). Mix minced pork with finely chopped garlic, a big slug of brandy if you have some, chopped thyme, red onion, pitted prunes and thinly sliced celery. Use this mixture to stuff the chickens. Wrap them in bacon and place in a roasting dish. Roast for 1 hour at 190°C or until well cooked (to check, push the blade of a small knife into the centre of the stuffing – if the tip is too hot to touch when you withdraw it, the poussin is ready). Remove from the oven, cut in half lengthways and serve each half on whipped Agria potatoes with a gravy made with the pan juices, red wine and beef jus boiled until slightly syrupy. Follow with a salad of baby cos leaves, thinly sliced fennel, extra virgin olive oil, sherry vinegar, salt and freshly ground black pepper.

MEAL MAKER

Stuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.

* Tip: If your search is unsuccessful, try entering fewer      ingredients

SEARCH CUISINE BEST RESTAURANTS


Connect with cuisine

Visit Cuisine Magazine's profile on Pinterest.