Party Poussins With Festive Couscous Recipes
FRITTATA PARTY!
I love the sort of thin omelettes the Italians sometimes turn into sandwiches: cold and pressed between two pieces of mayonnaised bun or slices of schiacciata. And that's what I'd warmly advise here in the unlikely event that you end up with leftovers. But they are so good hot and straight off the press, eaten either with knife and fork or rolled up within a warmed tortilla, that I urge you to morph into a kind of short order omelette cook next time you have a batch of people to feed convivially in the morning or not long after. The way to make this easy is, first get a good pan (I like a Scanpan Crepe Pan) and then get out loads of eggs and leave them out near a mixing bowl by the cooker, and then mix up a few ideas for fillings and set them out in their bowls nearby. Then, all you do is crack 2 eggs, add your filling, fry, toss out and get on with the next. I've jotted down what I put in the omelettes. Obviously, I don't expect you to be restricted, but I thought it might be helpful.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield 1 omelette
Number Of Ingredients 10
Steps:
- Beat the eggs with the filling of your choice.
- Heat a crepe pan or heavy based frying pan/skillet with the butter and oil. Once the pan is hot, pour in the egg mixture swirling quickly to get an even and thin coating in the pan. Let the omelette cook for a couple of minutes over medium-high heat.
- Lift the edge of the omelette with a spatula to check it is set and golden underneath; the top of the omelette should be just-about-set but still a little gooey.
- Slip the omelette out of the pan onto a plate and flip 1/2 of the omelette over the other, or fold in 3 like a business letter. Carry on!
10-MINUTE COUSCOUS SALAD
This makes a great lunchbox filler for a day out and is equally good at home from the fridge
Provided by Good Food team
Categories Lunch, Main course
Time 10m
Number Of Ingredients 8
Steps:
- Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 0.88 milligram of sodium
CHRISTMAS POUSSIN
Prepare ahead and pop in the oven when your guests arrive. Perfect if you don't want to be tied to the kitchen
Provided by Barney Desmazery
Categories Dinner, Main course
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 230C/fan 210C/gas 8. Smear the butter all over the poussins, season inside and out, then criss-cross the bacon over each one. Sit the poussins in a roasting tin and cook for 40 mins until the birds are golden and the bacon is crisp. Remove from the tin, leave to rest and set the tin aside until you're ready to make the gravy.
- About 5 mins before you sit down to eat, make the gravy. Place the tin on a medium heat, then stir in the flour and splash in the Worcestershire sauce. Bubble together, then drain the veg over the roasting tin and stir in the vegetable stock. Bring the gravy to the boil, taste for seasoning, adding more Worcestershire sauce if needed, then pour into a warm gravy jug.
Nutrition Facts : Calories 701 calories, Fat 52 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 2.09 milligram of sodium
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