Poussin two ways, quinoa, yohgurt and braise greens

Poussin sous vide two ways on red quinoa wit coriander yohgurt

Poussin sous vide two ways on red quinoa wit coriander yohgurt

I thought I would treat Libby (wife) to something special for her home cooked dinner tonight.  She had purchased me a spatchcock or Poussin form the local supermarket after a discussion over one of the dishes we had been working on earlier in the week.  But it is Sunday to day not a work day and that poor little chicken was calling out from the fridge for some one make the end of its life meaningful.

Their is not all ways a lot left in the cupboards on a Sunday night so this dish took some working out. I started with;

1 Poussin
1/2 brown onion
4 Button mushrooms
1 Spring onion
1 zucchini from the garden
1 stick celery
the heart of a coss lettuce
100 gm of snow peas

The freezer had a vacuum bag with 250 mls brown veal stock.  Pine nuts and red Quinoa.

I decided the menu would be Poussin two ways – mushroom and pine nut stuffed leg cooked with breast poached in master stock – and braised greens.

First to the stuffing, this was a very slow sweating off of the brown onion diced in butter, then the sliced mushrooms followed by pine nuts and a touch of Chinese five spice to give it a little more depth of flavour.  This was finished with the sliced spring onion.

Mushroom and pine nut filling

Mushroom and pine nut filling

While the filling was cooling I took a knife to the Poussin.  Legs off, thigh bone out, wings Frenched at the first joint and the back bone and rib bones removed from the crown.

Poussin trimmed and ready

Poussin trimmed and ready

The PolyScience sous vide professional – chef series was cranked up to 75°C to preheat whilst I went about rolling the legs.  The filling was probably a little generous for the size of the poussin legs but with a deft hand and some good cling film I managed to form a  nice tight cylinder and tie off the ends just like tying a balloon.

Mushroom and pine nut filling ready to roll

Mushroom and pine nut filling ready to roll

They were then gentley vacuum packaged so as not to crush the cylinder shape I had just battled to create.

The stuffed poussin legs rolled and tied off

The stuffed poussin legs rolled and tied off

They went in to the preheated PolyScience water bath while I started on the crown.  What to give the breast meat flavour?  My 15 year old master stock, I keep it vacuum packed in in 250 ml lots in the freezer so that I can break a piece off as need, for just this sort of occasion.  I will have to bring that master stock up and feed it soon sounds like twice cooked pork hock will be on the menu  latter in the week.  I put a frozen corner of master stock in the vacuum pouch with the poussin crown, gentley vacuum sealed it and popped it in the fridge till I was ready for it.

The legs got one hour Sous vide at 75°C then I turned the PolyScience immersion circulator down to 62.5°C add some cold water to help the temperature drop then add the master stock crown for 30 minutes when the Poly Science water bath stabilized.  The legs stayed in till I was ready to finish the dish.

Poussin sous vide in master stock and legs balintine

Poussin sous vide in master stock and legs balintine

I cut the snow peas, zucchini, lutuce and the peeled celery up and sauteed them in a nob of butter in a pan whilst the veal stock reduce in a small pot over the back.  When the greens where softened and starting to get some colour half of the reduced veal stock and a pinch of seasoning were added.  The red quinoa was boiled in plenty off salted water for tirteen minutes, drained then sauteed in a nob of butter in the pan I made the mushroom filling in and the filling that fell out of the over filled legs was added to it at the end.

The two pouches of chicken were taken from the PolyScience sous vide bath, cut form their bags and wrapping then colored quickly under the grill, this took no more than five minutes.  The master stock and chicken jus from the pouch that had the crown in it were added to the remaining veal stock to make the sauce.

The  greens went into a black Asian rice bowl for contrast and the Poussin was plated with the Quinoa and a yohgurt coriander sauce that I put together in the middle their some where out of sliced coriander and no fat yohgurt with a pinch of salt.  Master stock sauce was served at the candle lit table on the balcony watching a Yarra Valley sunset.

Poussin sous vide two ways with red quinoa and braised greens

Poussin sous vide two ways with red quinoa and braised greens

The plates were clean, so I guess that means success, and the only dishes were one milk saucepan(Quinoa then sauce) a pizza tray that I grilled the poussin on and a 15 cm non-stick pan (mushroom, green veg then quinoa).

 

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