Roast Poussin recipe

If you are not planning a large Christmas lunch, why not opt instead for a special dinner for two; serve these quick to roast baby chickens with delicious blackberry sauce flavoured with orange rind, winter spices and just a hint of redcurrant jelly.

Serves 2

Preparation time: 25 minutes
Cooking time: 45 minutes

2 x 500g (1lb 2oz) baby poussin
40g (11/2oz) butter
Salt and freshly ground black pepper
6 fresh bay leaves
4 rashers streaky bacon
175g (6oz) shallots, peeled, halved if large
450g (1lb) baby new potatoes, washed
2-3 tbsp olive oil

Sauce
½ orange
6 tbsp red wine
2 tbsp water
1 tbsp redcurrant jelly
Large pinch ground ginger
Large pinch ground cinnamon
1 tsp caster sugar
1 tsp Dijon mustard
100g (4oz) small blackberries
Watercress or rocket salad to serve

1 Preheat the oven to 190C/375F/Gas Mark 5. Rinse each poussin inside and out with cold water, drain well then put in a roasting tin. Dot the breast of each with the butter then season with salt and pepper and put 2 bay leaves and 2 rashers of bacon on the top of each. Loosely cover the poussin with foil folding down over the sides. Add the shallots, potatoes and remaining bay leaves to the roasting tin, drizzle with the olive oil and sprinkle with a little salt and pepper.
2 Roast for 45 minutes, removing the foil and bacon from the poussin for the last 20 minutes and turning the potatoes and shallots and basting with the pan juices until golden. To test the poussin are ready, insert a small sharp knife or skewer through the thickest part of the leg into the breast, the juices will run clear when ready.
3 Transfer the poussin and vegetables to a serving plate, cover with foil and keep hot in the turned off oven, allowing the poussin to rest while you make the sauce.
4 To make the sauce, pare the rind from the half the orange with a vegetable peeler then cut into very thin shreds. Squeeze the juice, add both to a small saucepan with the red wine, water and redcurrant jelly. Add the spices, sugar, mustard and a little salt and pepper. Bring to the boil then cook over a medium heat, stirring until syrupy. Add the blackberries and simmer gently for 3 minutes until the berries are just cooked.
5 Serve the sauce with the roasted poussin, potatoes and shallots and a side dish of watercress or rocket salad.

Tips
– Pare the rind from the half the orange with a vegetable peeler before you cut it, that way it is easier to do then squeeze it afterwards.
– Rather than cooking two poussin, you could also give a small everyday chicken the five star treatment. Roast with butter, bay leaves and bacon for the timings given on the wrapper, then add the potatoes, shallots, bay and olive oil for the last 45 minutes of cooking, removing the foil 20 minutes or so before it is ready so that the skin can brown. Serve with the warm blackberry Cumberland sauce and salad as above.

Stained glass cookies recipe

Stained Glass Cookies

Delicious buttery biscuits, with edible sweetie stained glass. These edible decorations make the perfect gift and are ideal for hanging on the tree. Great for getting the kids involved, all you need are clean hands and a little imagination!

A magical treat to enjoy at Christmas.

Preparation time: 30 minutes

Cooking Time: 10 minutes
Makes 10-15 biscuits

Ingredients

220g butter, softened
100g Whitworths for Baking Light Soft Brown Sugar
350g plain flour, plus extra for dusting
1 tsp ground ginger or cinnamon
50g Whitworths for Baking Crunchy Demerara Sugar
A selection of fruit-flavoured boiled sweets in different colours
To decorate
50g Whitworths for Baking Super Fine Icing Sugar
1 – 2 tblsp of lemon juice
Coloured ribbon (narrow)

Method

1. Preheat the oven to 180°C/fan 160°C/ gas 4. Line 2 large baking trays with baking paper.
2. Separate the boiled sweets into colours, place in separate plastic food bags and use a rolling pin to crush into pieces approximately 1cm and set aside.
3. Beat the butter and Whitworths for Baking Light Soft Brown Sugar in a bowl, until pale and creamy. Sift the flour and spice into the mixture; add enough milk to make a workable dough. Use your hands to make a smooth dough. Wrap in cling film and refrigerate for 30 minutes.
4. Sprinkle a little flour over the work surface, divide the dough into 2 pieces and roll it out so it is ½ cm thick. Using biscuit cutters, cut out Christmas shapes. Using smaller pastry cutters, cut out the middle of each biscuit and sprinkle the biscuits with a little Whitworths for Baking Crunchy Demerara Sugar.
5. Carefully transfer the cookies to the baking trays with a fish slice. Place one or two pieces of sweet into the middle of each biscuit whole.
6. Bake for 10 minutes or until the biscuits are just golden. Cool on the trays for a minute before making a small hole near the top of each biscuit with a skewer, so you can thread ribbon through the holes when they are cool.
7. Transfer to a wire rack to cool completely. The biscuits can be stored in an airtight container for up to 4 days.
8. Mix the Whitworths for Baking Icing Sugar with a little lemon juice or water to make a thick pipeable icing. Make a cone out of greaseproof paper, cut a small hole in the tip and decorate the biscuits with the icing.
9. When the icing is dry the biscuits are ready to hand on the tree!

Top Tip

Make sure the sweets have set hard before removing from the trays.

 

Cuddle Fairy

Chocolate cheesecake recipe. If you love chocolate and you adore cheesecake, this is the perfect recipe.

a href=”http://kateonthinice.files.wordpress.com/2012/11/philly-festive-mini-cheesecake-bites2low.jpg”>Jennifer’s Mini Cheesecake Bites

Prep time: 15 minutes

Serves/Makes 28

Ingredients

160g Light Philadelphia with Cadbury

100g mini chocolate chip cookies or mini oat biscuits

Instructions

1. Arrange the biscuits on a serving platter.

2. Spread or pipe a little Philly with Cadbury on to each biscuit and serve topped with a number of different toppings.

Do you have a recipe for chocolate cheesecake?

I was talking to Him Indoors about cheesecake last night. For years, cheesecake has been one of my favourite desserts. I first came across it at the Pizza Express in Cambridge when I was a university. Puddings at home in Dewsbury were home-made until the Vienetta turned up to tempt my taste-buds in the Eighties. There is an infamous occasion where a boy took me out to dinner and did not buy me a cheesecake dessert. If this was a date, it did not last long when I realised I would not be eating my favourite thing.

So since 1987, cheesecake and I have been firm friends. Sadly with a prediabetes diagnosis I need to be careful these days but it still makes a very special occasional treat.

wedsbloghop

Chocolate mousse shots are easy, look good and with the recipe I am sharing pretty fail-safe too.

I had a terrible incident when I hosted a dinner party once. Fortunately it was for a bunch of women friends and they were very forgiving. In fact, like most things in life, disasters can turn into wonderful opportunities to laugh. Where cooking is concerned when things go wrong, you are more likely to remember a meal and this one was lots of fun. There were new cocktails designed by more own fair hand for a start – Pankhurst and Bra burner by name.

So what happened to the chocolate mousse? I had a lovely recipe. I rushed things and did not leave the mousse in the fridge long enough. So as well as having a soup for starters we also had a soup for pudding. Mind you it was tasty!

Anyway to save such culinary embarrassment, her is a simple recipe for your delectation.

Chocolate mousse shots are a tasty dessert brought direct to you from comedienne Jennifer Saunders.

Saunders’ Simple Choccy Mousse Shots

Prep time 10 minutes

Makes 10 shot glasses – perfect for a party!

Ingredients

160g Light Philadelphia with Cadbury

150ml double cream, whipped until thick

200g morello cherry fruit filling (for pies and cheesecake toppings)

20g Bournville chocolate, grated

Instructions

1. Have ready 10 shot glasses.

2. Place the Philly in a bowl and whisk until smooth and creamy. Fold in the whipped cream until mixed.

3. Spoon some cherry fruit filling into the bottom half of each shot glass. Top with the chocolate Philly mousse mixture.

4. Chill until ready to serve. Just before serving, sprinkle generously with the grated chocolate.

What event will you use the chocolate mousse shots recipe for?

You Baby Me Mummy