This page contains content from our previous website. To learn more about us, check out our new website.
Loading...
Le Cordon Bleu News, 03/03/2014
Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls, braised onions and mushrooms
Print this page
Recipe

EN|FRShare:  Facebook Twitter More...

About this recipe

Fruit agar-agar jelly pearls lighten the richness of the braised and confit vegetables and roasted poussin creating a modern dish with an impressive range of flavors, colors and textures.

Recipe - Roast poussin with pearl barley, apple and blackberry agar-agar jelly pearls, braised onions and mushrooms

Serves: 4

Preparation time: 1 hour 30 minutes

In this recipe:

  • poussins
  • apple juice
  • blackberry purée
  • agar-agar
  • juniper berries

 

 

Ingredients

Principal ingredients
4 x 400-450 g poussins
100 ml vegetable oil
salt, pepper
Apple and blackberry agar-agar jelly pearls
500 ml vegetable oil
300 ml apple juice
200 ml blackberry purée
4 juniper berries, lightly crushed
4 g agar-agar
Pearl barley
1 tbsp vegetable oil
30 g vegetables (carrot, leek and celery), cut into mirepoix
1 garlic clove, finely chopped
1 thyme sprig
100 g pearl barley
1 liter chicken stock
salt, pepper
Braised onions and mushrooms
12 pearl onions
200 g wild mushrooms
200 ml chicken stock
100 g butter
salt, pepper
Confit cabbage and leek
100 g duck fat
1 thyme sprig
1 garlic clove, finely chopped
1/2 Savoy cabbage
1 leek
salt, pepper
Decoration
deep fried or finely chopped flat-leaf parsley leaves

Note: Plastic syringe and accurate scales required

Return to top


Method

  1. In preparation for the apple and blackberry agar-agar jelly pearls, pour the oil into a deep container and place in freezer for at least 30 minutes.
  2. Poussin: Preheat the oven to 180°C. Prepare poussin by removing wing tips and wish bones. French trim leg and wing bones. Set aside trimmings for sauce. Heat the oil in a pan, season poussins and cook until brown, about 5 minutes. Transfer to oven and roast until juices run clear, about 20 to 30 minutes. Remove from oven, cover with aluminium foil and rest for 20 minutes.
  3. Apple and blackberry agar-agar jelly pearls: Combine 200 ml of the apple juice, blackberry purée and juniper berries in a pan and slowly bring to a boil. Add agar-agar and whisk for 20 to 30 seconds while mixture is bubbling. Remove from heat and discard juniper berries. Cool to lukewarm, then fill a plastic syringe with the warm fruit mixture. Remove oil from freezer and gently eject mixture into the oil in a clockwise motion about 10 cm above the oil. The mixture will form droplets on contact with the cold oil. Return container containing droplets back to the freezer for 10 minutes. Remove from freezer and strain agar-agar jelly pearls through a fine mesh sieve (chinois). Set aside in the remaining apple juice until required.
  4. Pearl barley: Heat the oil in a pan, add poussin trimmings and cook until brown, about 5 minutes. Add vegetable mirepoix and lightly color. Add garlic and thyme. Wash pearl barley in cold water and add to pan. Add stock, cover with a lid and simmer until soft, about 30 minutes. Discard mirepoix and poussin trimmings. Season to taste and set aside.
  5. Braised onions and mushrooms: In a pan, heat the onions, mushrooms, stock, butter and seasoning over low heat. Cover with a lid and cook until onions are tender, about 15 minutes.
  6. Confit cabbage and leek: In a pan, heat the duck fat, thyme and garlic over low heat. Slice cabbage and leek into strips. Add to warm duck fat and season. Cover with a lid and cook until tender, about 15 minutes.
  7. Presentation: Remove legs and breast from the poussins. Remove agar-agar jelly pearls from apple juice and add to pearl barley to warm through, taking care not to boil as the jelly pearls will melt. Arrange cabbage, leek, mushrooms and onions onto a plate. Add the poussin pieces and surround with pearl barley and agar-agar jelly pearls. Decorate with parsley.

Return to top


Find out more...

More recipes

Quick Links

Back Bookmark and Share
 
 
Loading...