Name: Maple & bourbon glazed poussins with cornbread stuffing
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 30g butter , melted and cooled, plus extra for brushing the tin -; 150g coarse yellow cornmeal -; 150g plain flour -; 50g soft light brown sugar -; 1 tsp baking powder -; 2 large eggs , lightly beaten -; 240ml milk -; 15g butter -; 200g spring onions , chopped -; 2 garlic cloves , finely chopped -; 1 lemon , zested -; 4 thyme sprigs , leaves picked and chopped -; 2 medium eggs , lightly beaten -; 6 poussin -; 300ml maple syrup (the darkest grade) -; 3 tbsp bourbon -; Tabasco , to taste (you can make it quite hot if you like) -

Maple & bourbon glazed poussins with cornbread stuffing

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Maple & bourbon glazed poussins with cornbread stuffing

1. 30g butter , melted and cooled, plus extra for brushing the tin -

2. 150g coarse yellow cornmeal -

3. 150g plain flour -

4. 50g soft light brown sugar -

5. 1 tsp baking powder -

6. 2 large eggs , lightly beaten -

7. 240ml milk -

8. 15g butter -

9. 200g spring onions , chopped -

10. 2 garlic cloves , finely chopped -

11. 1 lemon , zested -

12. 4 thyme sprigs , leaves picked and chopped -

13. 2 medium eggs , lightly beaten -

14. 6 poussin -

15. 300ml maple syrup (the darkest grade) -

16. 3 tbsp bourbon -

17. Tabasco , to taste (you can make it quite hot if you like) -

How to cook deliciously - Maple & bourbon glazed poussins with cornbread stuffing

1. Stage

To make the cornbread, heat oven to 210C/190C fan/gas 6 and brush a 23cm cake tin with a little of the melted butter. In a bowl, mix together the dry ingredients with 1 tsp salt. Mix the eggs, milk and butter in a jug. Make a well in the centre of the dry ingredients and gradually pour in the wet ones, mixing with a wooden spoon as you go.

2. Stage

Pour into the cake tin and bake for 20-25 mins, or until a skewer inserted into the centre of the bread comes out clean.

3. Stage

To make the maple glaze for the poussins, put the maple syrup in a large pan (it bubbles up a lot when heated), bring to the boil, turn down to a simmer and let it reduce by a third. Add the bourbon and Tabasco and leave to cool.

4. Stage

To make the stuffing, melt the butter in a frying pan and gently fry the spring onions, just until they are softening a little. Add the garlic and cook for another minute. Scrape into a bowl and add 250g of crumbled cornbread, lemon zest, thyme and eggs. Mix together.

5. Stage

Season the birds inside and stuff each one. Put them in a roasting tin and brush each poussin, using half the glaze. Roast for 35 mins at 190C/170C fan/gas 5, then spoon the rest of the glaze over the birds. Return to the oven and roast for a further 15 mins. The birds should be cooked through with dark, glossy skin.