Free Cooking Recipes

Although very tender and succulent, baby poussins (Cornish game hens) do not have as pronounced a flavour as the maturer chicken. They are delicious stuffed and served with a sauce – and there is no need to worry about carving or jointing the bird!

SERVES 4
375 g/12 oz streaky bacon, cut into strips
2 large onions, finely chopped
1 stick celery, finely chopped
15 ml/1 tbsp mixed fresh herbs, chopped
rind and juice 1/2 lemon
1 small brown loaf (2-day old), crusts removed
1/4 cup/50 g/2 oz walnuts, coarsely chopped
1/4 cup/50 g/2 oz raisins
2 eggs, beaten
4 poussins (Cornish game hens) (approx. 500 g/I lb each)
SAUCE
1/4 cup/4 tbsp dry sherry
1 cup/125 g/4 oz button mushrooms, sliced
1/2 cup/125 m1/4 fl oz chicken stock (broth)
5 m1/I tsp cornflour (cornstarch)
1/2 cup/125 ml/4 fl oz single cream
5 ml/1 tsp Dijon mustard
GARNISH
fresh watercress
Oven temperature: 210 °C/425 T/Gas 7

Directions:

1. Sauté the bacon strips in a dry pan until the fat begins to run. Add the onions, celery, herbs and lemon juice and rind. Cook until the onions have softened.
2. Meanwhile, in a liquidizer or processor, work the bread down to crumbs. Place in a bowl together with the walnuts and raisins.
3. Mix the bacon mixture into the crumbs together with the beaten eggs. ‘Season to taste. Divide between the birds, packing the stuffing well into the neck cavity.
4. Transfer the poussins (Cornish game hens) into a shallow roasting tin (pan). Brush with the oil and cook for 45 to 50 minutes. Transfer to a warm serving plate. Retain the juices.
5. Pour the juices into a saucepan, or alternatively transfer the roasting tin onto the hotplate. Stir in the sherry, and ‘deglaze’ the tin (pan), if using, scraping loose any residue.
6. Add the mushrooms and all but 15 ml/1 tbsp of the stock (broth) and bring to the boil.
7. Blend the cornflour (cornstarch) with the reserved stock (broth) and stir it into the sauce. Stir until the sauce has thickened.
8. Reduce the heat to a simmer and stir in the single (cereal) cream and mustard. Adjust seasonings.
9. Garnish each poussin (Cornish game hen) with a small bunch of fresh watercress and spoon some sauce around the bird. Serve immediately