Poussins with Bulghur Wheat
Great main dish with bulghur wheat

Deglaze with the Noilly Prat and vinegar and cook until evaporated, then stir in the stock.

Simmer uncovered for 15 minutes until reduced by half, then whiz to a smooth sauce in a food processor. Set aside until ready to serve, or chill if made the day before. Prepare the poussins. Untruss if necessary and place in a roasting pan.

Stuff the lemon quarters, garlic, six sprigs of thyme and 6-12 bay leaves (depending on size) up inside the birds.

Mix the remaining oil and melted butter then brush liberally over the breasts and legs. Cover loosely with squares of foil to protect from over-browning. About 45 minutes before you are ready to serve, heat the oven to 200C/Gas 6. Roast the poussins for 15 minutes, then remove the foil, baste with the pan juices and return for another 15-20 minutes until just cooked. (You can check by cutting through one of the birds where the leg joins the body.)

Remove the birds and let them stand in the pan for 10 minutes. This can be while you are eating your starter.

Boil pasta to serve, allowing a 500g pack for the whole family, and toss with more butter and maybe some chopped fresh parsley.

Reheat the sauce to serve with the birds and pasta.

Prepare the buglhur: Place in heavy sauce pan. Add bulghar and 2.5 - 3 cups vegetable broth.

Bring to a boil, reduce to a bare simmer, cover and simmer for 15 minutes. Let stand for 10 minutes. Mix sliced celery, slice mushrooms, sliced onion, salt and pepper to taste.

Sautee all dry, or add a touch of liquid if is seems necessary.

Add a half teaspoon of of dry herbs, thyme or oregano, etc. Serve Bulguhur as a side dish (like rice) or as a base under the main dish.

 

 

 

 

 

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
www.Ziyad.com | Email Us

Click HERE to order our products online

1/3 cup bulghur wheat/Ziyad Cracked Wheat #2 (Medium)

2/3 cup dry white vermouth

4 tablespoons Sultan Extra Virgin Olive Oil

1 large onion, finely chopped

2 carrots, finely chopped

1 cup pine nuts, chopped

1 teaspoon celery seeds

4 poussins

3 red onions, quartered

4 baby eggplant, halved

4 patty pan squashes

12 baby carrots

3 tablespoons corn

salt and ground pepper

 

(Print this page directly to your printer)