2020 ASPIRING STUDENT CHEF WINNER: JACK RYMER

Roast Poussin served with Confit Poussin Leg, Red Pepper Puree & Salsa Verde Mash

"I chose to cook the dish as it is full of great flavours that pair well together and the colours on the plate help to make it stand out in a crowd."

Ingredients

  • 2 x poussin

  • 3 x potatoes

  • 20 x vine cherry tomatoes

  • 3 x red peppers

  • 1 x green courgette

  • 1 x yellow courgette 

  • 1 x lemon

  • 500ml duck fat

  • 50ml white wine vinegar

  • 50ml rapeseed oil

  • 50ml veg oil

  • 100g tinned chopped tomatoes

  • 50g mint

  • 50g flat leaf parsley

  • 3 x brown anchovy

  • 20g dijon mustard

  • 20g capers

  • 20ml redline vinegar

  • 50ml olive oil

  • 250g butter

  • 100ml double cream

  • 100ml red wine

  • 50g tarragon

  • 1 x carrot

  • 1 x onion

  • 1 x stick celery

  • 2 x bay leaves

  • 2 x eggs

  • 50g plain flour

  • 50g panko breadcrumbs

  • 1 x garlic bulb

  • Salt

  • Pepper

Method

1. First remove legs rom poussin and remove the femur bone from the thigh meat, wrap the thigh up and over the top of the drumstick bone, then tightly wrap each leg in cling film leaving the bone exposed at the top.

2. Put the duck fat in a pan and chop the head of garlic horizontal and place in the pan with the fat bring to 60C and place the wrapped legs in it for 1 hour.

3. Cover the red peppers in oil and salt and roast in the oven at 200C for 15 minutes then remove them from the oven leave in a metal bowl and cover with cling film to remove the outside skins.

4. Peel and chop potatoes into 1 inch cubes cover with cold water and boil until soft.

5. Make the salsa verde by roughly chopping all the herbs the blending everything together and slowly adding the oil until it comes together in a fairly stable paste.

6. Put the cream in a pan with 100g butter, garlic and thyme and bring to the boil, take off the head and strain.

7. Once potatoes are cooked though mash with a riced add infused cream and salsa verde just before serving

8. Chop all the cherry tomatoes in half and season with salt pepper and oil then roast in the oven at 200C for 10-15 minutes

9. Put the reduced stock in a pan add the white wine and reduce further for 5-10 minutes

10. In a hot frying pan place the poussin breast side down to get colour on both breast then put in the oven at 210C for 6 minutes remove from oven and base in butter then set aside in a warm place to rest before slicing to serve

11. Take peppers out of the bowl and remove the skins and pips then blend down with 50g of the chopped tomatoes and season.

12. Using a peeler peal the courgettes and dress then with the dressing which is made up of the white wine vinegar and olive oil.

13. Take the legs out of the confit and put them in the flour, egg and bread crumbs then deep-fry them at 180oC until golden brown.

14. To serve mix the salsa verde through the mash and press though a 10cm chef ring on the bottom of a plate, layer the roast tomatoes on top then place the poussin legs on top of that. place the dressed courgette next to the mash and carve the breast of the poussin before placing them on the courgette. Put the remaining juices rom the poussin and the chopped tarragon though the sauce and put in a jug and put a spoonful of the red pepper puree on the plate.

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