Chorizo, Wild And Red Rice Stuffed Poussin By Angela Boggiano
Takes 25 minutes to make and 35 minutes to roast
100g mixed bag wild and red rice
100g basmati rice
1 tbsp olive oil, plus extra for drizzling
1 small onion, finely chopped
1 celery stick, finely chopped
100g chorizo, roughly chopped
175ml glass white wine
8-10 fresh sage leaves, chopped, plus extra whole leaves to garnish
2 large poussins
10g butter, softened
1. Preheat the oven to 200°C/fan180°C/gas 6. Cook the wild rice and basmati rice mix according to the packet instructions. Drain well.
2. Meanwhile, heat the oil in a large frying pan and cook the onion and celery for 10 minutes, until softened. Stir in the chorizo and continue to cook for a few minutes more. Add the wine and simmer over a high heat for about 5 minutes, until nearly all of the wine has evaporated.
3. Remove from the heat and stir in the rice and sage. Season well.
4. Fill the body cavity of each poussin with the rice mixture. Rub the poussins’ skin with a little butter, season, and drape a few sage leaves over each breast. Drizzle the sage with a little oil and roast for 35 minutes, until golden and cooked through. Serve with any leftover rice and a salad.
Wine Recommendation
Choose either a fruity white (Chardonnay) or a soft, tangy red (Pinot Noir) with this dish.
From UK Delicious Magazine June 2008
© Copyright 2005 Gourmet Direct Limited
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