Free Cooking Recipes

Because there is a stuffing and a sauce to accompany the poussin (Cornish game hen), you will find that one bird between two people is quite sufficient. Serve with fresh vegetables.

SERVES 4
FRESH TOMATO SAUCE
1 onion, finely chopped
2 cloves garlic, finely chopped
30 ml/2 tbsp olive oil
1 kg/2lb ripe tomatoes, roughly chopped
15 ml/1 tbsp chopped parsley
15 ml/1 tbsp chopped basil
2 sprigs fresh thyme
10 ml/2 tsp caster (fine) sugar
salt and freshly ground black pepper
STUFFING
1 ml/1 tbsp olive oil
1 onion, finely chopped
1/2 sweet red (bell) pepper, finely chopped
250g/8 oz courgette (zucchini), grated
25 g/1 oz pinenuts, toasted
2 cups/125 g/4 oz fresh bradcrumbs
15 ml/1 tbsp freshly grated Parmesan cheese
5 ml/1 tsp French mustard
45 ml/3 tbsp freshly chopped chervil
15 ml/1 tbsp freshly chopped tarragon
salt and freshly ground black pepper
2 poussins (Cornish game hens),
(approx. 500g/1 lb each)
15 ml/1 tbsp olive oil
1/4 cup/50 g/2 oz dry breadcrumbs
(preferably home made)
2.5 ml/1/2 tsp mustard powder
Oven temperature: 180 °C/350 °F/Gas 4

Directions:

1. First make the sauce. Sauté the onion and garlic in the olive oil until golden and softened. Add the remaining ingredients and approximately I 1/4 cups/300 ml/1/2 pt water. Cover and simmer gently for 35 to 40 minutes. Push the sauce through a fine sieve and return to the rinsed pan. If you require a thicker sauce, boil rapidly at this stage to reduce slightly. Adjust seasoning and reheat to serve.
2. For the stuffing, heat the oil in a pan and add the onion, sweet red
3. (bell) pepper and courgette. Cover and ’sweat’ for 2 to 3 minutes or until softened.
4. Remove from the heat, stir in the pinenuts, breadcrumbs, cheese,
5. fresh mustard, herbs and seasoning to taste.
6. Rub the surface of the poussin with some olive oil. Sprinkle a mixture of the dry breadcrumbs and mustard over the poussins (Cornish game hens) and lightly press in.
7. Press the stuffing into the interior of each poussin (Cornish game hen) half. Cover with a small square of foil just large enough to form a lip around the poussin. Gently turn the poussins upright onto a baking tray.
8. Cook for 30 to 40 minutes or until tender and crisp on the surface.
9. Serve accompanied with the Fresh Tomato Sauce.

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