Recipe of the day
Lamb cutlets, minted pea purée, ribbons of parsnip & carrotThere's no need for sauce with the fresh minty flavour of the purée. If you prefer you can add a little stock to the purée to make it softer and more moist.
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.
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