Yield: 1 servings
|Olive oil for brushing|
|1 teaspoon||Caster sugar|
|Flat parsley; shredded|
|1||Shallot; finely chopped|
|3 fluid ounce||Cider|
|2 fluid ounce||White wine|
|2 tablespoons||Creme fraiche|
Preheat oven to 220C/400F/gas 6-7.
Take the poussin and remove the wish bone, then remove the back bone. Turn over so that the breasts are facing up and make a small incision into the skin between the breast and thigh and gently push the drumstick through.
Brush with the oil and season on both sides.
Place on to preheated griddle and seal breast side down for 1 minute, brush top side with oil, again, turn onto second side and seal for 2 minutes.
Remove from the griddle pan and put on an oven tray, place in a preheated oven for approximately 25 minutes.
Cut the apples into four, top and tail, then turn into barrel shapes, place the barrels in water, with a squeeze of lemon juice. Keep all the apple trimmings.
Melt the butter in a pan and add the shallots, cook for 1 minute making sure they do not colour, add the reserved apple trimmings stir gently for 1 minute then add the cider and white wine. Reduce the liquid by a third then add the creme fraiche. Bring back to the boil and simmer for 2 minutes, strain the mixture into a clean pan, check seasoning, leave to one side.
Grate the potato and place in a bowl and season. Melt the butter and oil in a pan. Place a pastry ring in the pan and put the potato into the ring, pressing down gently, cook on the other side until brown, remove and keep warm.
Melt the remaining butter for the caramel in a small pan, drain the apples and pat dry with a cloth, then add to the butter, toss lightly, and sprinkle with the sugar. Turn gently until a golden brown colour.
Reheat the sauce and add the parsley, place the potato rosti on to a warm plate, just off centre, then remove the poussin from the oven and place to the side of the rosti. Place the apples on the plate then pour over the sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.