Brussels sprout purée with roast poussin
It’s that time of year when brussels sprouts are in season and on the menu in many a home and restaurant. Sprouts are the marmite of the vegetable world, you either love them or hate them. I must confess that I’m not
the world’s biggest fan, so spent many years eschewing them at xmas dinner no matter how they were cooked. It wasn’t until a few years ago when I had them
served as a purée at a restaurant in London that I suddenly had a change of
tune.
So here’s my take on sprout purée,
I like to serve this as an alternative to mash at a meal and it pairs well with
chicken and fish. I prefer to use baby sprouts as they tend to have a
sweeter taste to them. I will warn you, this is not for those of you on a diet
as it has plenty of butter and crème fraiche. Think of it as a very indulgent side
dish. This is not a dish you should limit to xmas dinner but as soon as sprouts
are in season.
Roast poussin with Sprout purée - serves 2
250g sprouts
50g butter
75g crème fraiche
Salt and pepper to taste
Cook the sprouts in boiling water for 5 - 7 mins or until a knife pierces them easily
Drain the sprouts and place them in a food processor with the butter and crème fraiche and pulse till combined in a smooth purée
Season with the lemon juice, salt and pepper
1 poussin
1 dessertspoon of oil or duck fat to baste the poussin
Salt and pepper to season
Half a head of garlic and sprigs of rosemary and thyme to
stuff the poussin
Place the poussin in the oven at 200c normal oven 190c fan for 40 - 50 minutes
To BBQ set the BBQ to indurect at 200c and cook for 40 - 50 minutes or it hits 72c core temp
To BBQ set the BBQ to indurect at 200c and cook for 40 - 50 minutes or it hits 72c core temp
Once the poussin is cooked, cover with foil and allow to
rest in a warm place
To serve; halve the poussin and serve with the purée and the
resting juices
You can also pep the purée up with crispy bacon or chopped
chestnuts mixed through.
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