Simple seafood platter
Raid your local fishmongers for a selection to suit your budget and you have an instant impressive starter
Christmas poussin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g buttersoftened
- 4 poussin
- 4 rashers smoked streaky baconhalved
- 1 tbsp plain flour
- 1 tbsp Worcestershire sauce
- stockfrom vegetables (see 'goes well with')
Nutrition: per serving
- kcal701
- fat52g
- saturates19g
- carbs4g
- sugars1g
- fibre0g
- protein4g
- salt2.09g
Method
step 1
Heat oven to 230C/fan 210C/gas 8. Smear the butter all over the poussins, season inside and out, then criss-cross the bacon over each one. Sit the poussins in a roasting tin and cook for 40 mins until the birds are golden and the bacon is crisp. Remove from the tin, leave to rest and set the tin aside until you’re ready to make the gravy.
step 2
About 5 mins before you sit down to eat, make the gravy. Place the tin on a medium heat, then stir in the flour and splash in the Worcestershire sauce. Bubble together, then drain the veg over the roasting tin and stir in the vegetable stock. Bring the gravy to the boil, taste for seasoning, adding more Worcestershire sauce if needed, then pour into a warm gravy jug.
