https://www.copymethat.com/r/6kHTqXIuY/poussins-with-potato-celeriac-porcini-gr/
120617050
wyDpWLD
6kHTqXIuY
2024-04-28 15:32:57
Poussins with Potato, Celeriac & Porcini Gratin
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If doing a whole turkey for four people seems a lot of work, this is a great, easy substitute. The birds are baked on top of a rich, creamy gratin, so all you need to do is take the tray to the table and serve
PREP: 25 mins - TOTAL TIME: 1 hr 55 mins
GET AHEAD:
Prep the gratin to the end of step 4 the day before, cover and chill. Continue from step 5, baking the gratin for 1 hr initially from chilled before adding the poussins for 45 mins.
WASTE NOT:
* Use a food processor to blitz leftover dried porcini to a powder to use as a seasoning in soups, stews and pasta sauces. Or, for an indulgent side, sprinkle through mashed potato with a splash of cream.
PREP: 25 mins - TOTAL TIME: 1 hr 55 mins
GET AHEAD:
Prep the gratin to the end of step 4 the day before, cover and chill. Continue from step 5, baking the gratin for 1 hr initially from chilled before adding the poussins for 45 mins.
WASTE NOT:
* Use a food processor to blitz leftover dried porcini to a powder to use as a seasoning in soups, stews and pasta sauces. Or, for an indulgent side, sprinkle through mashed potato with a splash of cream.
Ingredients
- 2 rashers streaky bacon
- 35g salted butter, softened
- a few sprigs of thyme, leaves picked
- 2 poussins
- sea salt flakes
- subheading: FOR THE GRATIN:
- 20g dried porcini mushrooms
- 200g young spinach
- 300ml double cream
- 225ml whole milk
- a few sprigs of thyme, leaves picked
- 1½ tbsp wholegrain mustard
- 325g potatoes, peeled and finely sliced
- 325g celeriac, peeled and finely sliced
- 100g chestnut mushrooms, finely sliced
Steps
Directions at sainsburysmagazine.co.uk
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