Advertisement
Roast Poussin with Polenta & Cauliflower
- Ingredients For
4
- Difficulty
Medium
By Richard Whittington and Martin Webb
Published 1995
A juicy roast poussin for each person is served with creamy polenta studded with buttery cauliflower. Putting them together in this way enhances all the ingredients, a definite case of the sum of the parts being greater than any of its components.
Ingredients
4 300 g 10½ oz 1
Method
Trim the base off the cauliflower and break the head into florets. Melt the butter in a saucepan, add the florets, season lightly with salt and pepper and sweat gently for 12–15 minutes until translucent. Remov
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe