Poussins With Bulgur Wheat and Dry Vermouth Recipe
- 2 oz-1⁄3 cup (50g) bulgur wheat
- 2⁄3 cup ¼ pint (150ml) white vermouth
- 4 tbsp (60ml) olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 3 oz – 1 cup (75g) pine nuts, chopped
- 1 tsp (5ml) celery seeds
- 4 poussins
- 3 red onions, quartered
- 4 baby aubergines, halved
- 4 patty pan squashes
- 12 baby carrots
- 3 tbsp (45ml) corn or golden syrup
- Salt and ground black pepper
- #Vermouth is a valuable asset in he kitchen. It appears twice in this recipe, first to flavor the bulgur wheat stuffing and then in the glaze for the poussins.# Preheat the oven to 400°F (200°C/Gas 6). Put the bulgur wheat in a heatproof bowl, pour over half of the vermouth and cover with boiling water. Set aside until needed.
- Heat half of the oil and fry the onion and carrots for 10 minutes, then remove the pan from the heat and stir in the nuts, celery seeds and well-drained bulgur wheat.
- Stuff the poussins with the bulgur wheat mixture. Place them in a roasting tin, brush with oil and sprinkle with salt and pepper. Roast for 45—55 minutes until cooked.
- Meanwhile, spread out the red onions, aubergines, squashes and baby carrots on a baking sheet.
- Mix the corn syrup with the remaining vermouth and oil in a small bowl. Season with salt and pepper. Brush the syrup mixture over the vegetables and roast them for 35-45 minutes until golden. Cut each poussin in half and serve with the roasted vegetables.