Recipe of the day
Harbourside's Down the Islands cocktailHarbourside bar manager James Goggin will be making this delicious concoction when he represents New Zealand at the finals of the Angostura Global Cocktail challenge in Trinidad in 2014.
Pork & prune-stuffed poussins with red wine gravy
Ray McVinnie's seasonal ideas for simple mealsby 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 MAKERStuck 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.