As per my last post, I missed the last week of Cooking School due to an unexpected stay in hospital. The only way to gain credit, and pass the Poultry Dishes component, is to demonstrate that I have cooked the recipes. So once back from our week away in Perth, I turned my hand to the two recipes of Week 3; Grilled Spatchcock with Corn & Coriander Puree & Balsamic Glaze and Pot Roasted Poussin with Sage & Walnut stuffing.
Spatchcock is both the name given to a young chicken of around three weeks of age, and a cooking preparation technique involving cutting the bird almost in half but leaving the two parts connected. It is as easy as taking kitchen shears and cutting the back bone out of the poultry to be cooked. The removed piece can be used in stock – simply freeze for later use if you don’t have enough ‘trimmings’.
Where as I needed to make all the components of the recipe to demonstrate I had made what would have been normally done in class, I changed the recipe, as I usually do. My husband has always called this the “Kathryn in the Kitchen” treatment and it’s how my moniker came about! I made the balsamic glaze but choose not to use it as I preferred to coat the spatchcock in a small amount of truffle oil, truffle mustard (purchased on our trip to Perth) and crushed garlic. Once coated and rested for 30 minutes, the spatchcock was grilled on the BBQ. I served it with steamed vegetables and the Corn and Coriander Puree (recipe below).
Poussin is a term used by butchers to describe a young chicken which is around 4 weeks at time of slaughter & weighs around 450 grams, i.e. fairly interchangeable with the term spatchcock. For the Pot Roasted Poussin the bird was kept whole, stuffed, placed on a bed of mirepoix (carrot, celery and onion), smothered in butter and cooked with the lid one for around 40 mins before removing the lid to allow the bird to brown. The stuffing was delicious….onion, garlic, chicken livers, panko bread crumbs, fresh sage and thyme, roasted walnuts and some bacon. I overstuffed my bird which led to the skin splitting, next time I will use less in the cavity but will make some balls with what is left and cook along side the bird – it is too good to waste! I served my Poussin with cauliflower puree and roasted vegetables.
So recipes made and photos taken, I trust Chef will mark me as competent in Poultry. There is a mid semester break now, the first week was spent with my husbands family in beautiful Perth and the following photos are just a few of the meals and outings we enjoyed whilst there. It’s been a crazy few weeks and I look forward to getting back to School to start the final component of Year 1….Seafood.
Corn & Corriander Puree
An alternative to straight corn on the cob & a delicious accompaniment to grilled, barbecued or baked meat or fish.
- 2 cobs Corn
- 1 Onion
- .5 bunch Corriander (cilantro)
- 50 grams Butter
- 250 ml Chicken, vegetable or made from the corn cobs
- Salt & Peper to taste
Remove corn kernels from the cobs. The easiest way to do this is placing an inverted bowl within a lager bowl to catch the ricocheting kernels.
If using corn cobs for the stock add an hour to the preparation time. Simply place the denuded corn cobs in a pot of cold water and bring to the boil, then gently simmer for around an hour.
Sweat the chopped onions & cleaned & chopped corriander roots and a few of the stems the butter until soft.
Add the corn kernels and stock to the onion and corriander mix and bring to the boil. Reduce the heat and simmer until soft and most of the stock has evaporated
When corn is cooked and stock has reduced, blend to make a puree. You may need to drain some of the stock. Once pureed, bring back to the boil, season to taste and finish with some chopped corriander leaves.
Serve warm as a side dish to meat or fish.