Tie Me Up Poussin With Madeira Sauce Food

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PARTY POUSSINS WITH FESTIVE COUSCOUS



Party Poussins with Festive Couscous image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 20

6 poussins
4 tablespoons chili oil or regular olive oil
1 tablespoon salt
Pinch sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 lemon
1 small garlic bulb
1 pound 2 ounces (500 grams) couscous
2 3/4 ounces (75 grams) golden sultanas
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons salt
1 pint 9 fluid ounces (800 ml) freshly boiled water
Salt
Freshly ground black pepper
1 pomegranate
Small handful fresh cilantro leaves (coriander), chopped

Steps:

  • For the poussins, preheat the oven to 400 degrees F (200 degrees C).
  • Place the poussins in a roasting tin. Pour the oil slowly over the top of the top of the poussins. Rub the oil into the poussins so that they are well coated.
  • Place the salt, sugar, cinnamon and paprika in a small clean bowl and mix well. Sprinkle the spice mixture over the poussins. Slice the lemon into quarters and then slice each quarter into 4 so you have 16 small pieces. Place the pieces around and in between the poussins.
  • Separate the garlic bulb into cloves and place the pieces around and in between the poussins. Transfer the poussins to the oven and cook for 1 hour to 1 hour 15 minutes, or until completely cooked through. Remove the poussins from the oven and then let them rest for 10 minutes in their tin.
  • Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film. Leave the mixture to sit for 10 to 15 minutes, or until the water has been absorbed by the couscous. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains. Carefully pour some of the juices that have collected in the roasting tin of poussins into the bowl. Stir the mixture again and season, to taste, with salt and freshly ground black pepper. Transfer the couscous to a serving dish.
  • Slice the pomegranate in half and extract a good quarter of the seeds. Place them onto the couscous. Sprinkle the chopped cilantro (coriander) over the top.
  • To serve, place the poussins onto clean plates and place the couscous alongside. Use the oven-charred lemon pieces and garlic cloves from the roasting tin to garnish.

FRENCH-STYLE ROAST FILLET OF BEEF WITH MADEIRA WINE SAUCE



French-Style Roast Fillet of Beef With Madeira Wine Sauce image

A classic! Tender French-Style Roast Beef Tenderloin with a creamy herbed Madeira Wine Sauce. Great served with petit spring peas and tiny boiled fingerling or new potatoes sprinkled with parsley. Recipe is courtesy Chuck Williams of Williams-Sonoma fame.

Provided by BecR2400

Categories     Roast Beef

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (2 lb) tenderloin filet of beef, center-cut and well trimmed of any fat, with a thin piece of pork back-fat tied on top in several pl (ask your butcher to do this for you)
unsalted butter
salt & freshly ground black pepper
1/3 cup finely chopped shallot (about 5 shallots)
1/4 cup water
1/2 cup madeira wine
1 teaspoon cornstarch mixed with 1 tablespoon water
3/4 cup heavy double cream
chopped fresh parsley

Steps:

  • Position a rack in the bottom third of an oven and preheat to 425F degrees (220C).
  • Butter the ends and bottom of the beef fillet and place in a small, heavy roasting pan (without a rack) in which it fits comfortably. Sprinkle with salt and pepper. Place in the oven and roast until an instant-read thermometer inserted in the center of the meat registers 120 F degrees (49C) for rare or 130F degrees (54C) for medium-rare, 20-30 minutes. Transfer to a warmed serving plate and cover loosely with a piece of aluminum foil to keep it warm. It will continue to cook a little.
  • Using a large spoon, skim off the fat from the pan juices. Place the pan over medium-low heat and add the shallots. Cook, stirring, until translucent, 3-4 minutes. Add the water, raise the heat to medium and stir, scraping up any browned bits stuck to the pan bottom. Add the Madeira, bring to a boil over medium heat and boil until reduced by about one-half. Combine the cornstarch mixture and the cream and stir until blended. Add to the pan and quickly stir into the juices. Cook, stirring, until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.
  • Cut the strings on the fillet, then remove the strip of fat tied to the top of the fillet and discard. Using a very sharp, thin-bladed knife, slice the meat crosswise into 12-14 slices, each about 1/2-inch (12 mm) thick. Spoon a little of the sauce onto each warmed plate and place 2 or 3 slices of meat on the sauce. Spoon the remaining sauce over the meat, garnish with the chopped parsley and serve.

MULLED MADEIRA



Mulled Madeira image

Provided by Food Network

Categories     main-dish

Time 16m

Yield 10 servings

Number Of Ingredients 9

4 bottles Madeira wine
2 cups orange-blossom honey
3 cups water or orange juice
10 whole cloves
1 whole nutmeg
4 cinnamon sticks
2 bay leaves
1 orange, peel cut in strips
1 cup Cointreau

Steps:

  • In a large stockpot, combine the wine, honey and water/orange juice over low-medium heat. Add the cloves, nutmeg, cinnamon, bay leaves and orange peel. Let simmer for 10 minutes to allow the flavors to blend, do not boil. Stir in the Cointreau and heat for another 1 minute. Ladle into mugs.

FILET OF BEEF WITH MADEIRA SAUCE



Filet of Beef with Madeira Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 8

4 pound filet
2 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 cup Sercial Madeira
1 1/2 cups beef broth
2 teaspoons arrowroot dissolved in 1 tablespoon water
2 tablespoons chopped parsley

Steps:

  • Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
  • Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
  • Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.

POUSSIN AL MATTONE



Poussin al Mattone image

Provided by Anne Burrell

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 11

1/2 teaspoon toasted and freshly ground cumin
1/2 teaspoon pimenton
2 cloves garlic, smashed and finely chopped
1 to 2 sprigs fresh rosemary, leaves finely chopped
1 lemon, zested and juiced
Pinch red pepper flakes
Extra-virgin olive oil
Kosher salt
1 poussin, butterflied (backbone, ribs and wing tips removed), legs tied together with butcher's twine
1/2 cup dry white wine
1/4 to 1/2 cup chicken stock

Steps:

  • Preheat the oven to 300 degrees F.
  • Combine the cumin, pimenton, 1 of the garlic cloves, the rosemary, lemon zest, half of the lemon juice, the red pepper flakes, 1 teaspoon olive oil and a pinch salt in a small bowl. Gently massage the spice rub all over the bird, being careful not to tear the skin.
  • Coat a large saute pan with olive oil over medium-high heat. Sprinkle the poussin with salt, and place in the pan, skin-side down. Lay the foil-wrapped brick on top of the bird to press it into the pan. Cook the poussin until the skin is a lovely dark golden brown, about 7 minutes. Flip the bird and continue to cook, without the brick, until the internal temperature has reached at least 150 degrees F, 5 to 7 minutes more.
  • Transfer the poussin to a parchment paper-lined sheet tray and continue to cook in the oven until the internal temperature of the thickest part of the meat reaches 165 degrees F.
  • Meanwhile, remove the excess fat from the saute pan and pour in the white wine, remaining lemon juice and garlic. Scrap up any brown bits stuck to the bottom of the pan and cook over high heat until the wine has reduced by more than half. Add the chicken stock and simmer until slightly thickened. Taste and adjust the seasoning.
  • Arrange the poussin on a plate, and spoon the juices on top.

FILET MIGNON WITH MADEIRA PAN SAUCE WITH MUSTARD AND ANCHOVIES



Filet Mignon With Madeira Pan Sauce With Mustard and Anchovies image

Make and share this Filet Mignon With Madeira Pan Sauce With Mustard and Anchovies recipe from Food.com.

Provided by NovaLee

Categories     Steak

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

4 filet mignon, 1 1/2 inch thick (dry with paper towel)
4 teaspoons olive oil
salt and pepper
1 medium shallot, minced
1 cup madeira wine or 1 cup sherry wine
1 teaspoon anchovy paste
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thyme
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter, softened
salt and pepper

Steps:

  • Heat oven 450°F.
  • Heat a skillet (not nonstick) over high heat until very hot.
  • Rub steaks with oil and then salt and pepper.
  • Sear steaks without moving until nice and brown and crust has formed about 3 minutes each side.
  • Place steaks on a baking sheet place in oven 2-4 minutes very rare-4-6 minutes rare-6-8 minutes medium rare.
  • While baking make sauce.
  • When steaks are done put on a platter cover and let rest 5 minutes.
  • In skillet the steaks were in heat pan medium low heat.
  • Add shallots stir until soft.
  • Add Madeira and rest of the ingredients.
  • Scrape up the bits in pan.
  • Simmer until reduced to 1/3 cup.
  • Stir in butter.
  • Serve over steaks.

Nutrition Facts : Calories 176.3, Fat 13.5, SaturatedFat 6.2, Cholesterol 24.6, Sodium 121.2, Carbohydrate 2.9, Fiber 0.2, Sugar 0.6, Protein 1

ROASTED TURKEY BREAST WITH MADEIRA SAUCE



Roasted Turkey Breast With Madeira Sauce image

Make and share this Roasted Turkey Breast With Madeira Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 9

2 (2 1/2-3 lb) boneless turkey breast halves
salt & freshly ground black pepper, to taste
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 tablespoons canola oil
5 tablespoons unsalted butter
1 1/2 cups chicken or 1 1/2 cups turkey broth
2 tablespoons all-purpose flour
2 tablespoons madeira wine

Steps:

  • Preheat an oven to 350F degrees.
  • Season both sides of each turkey breast half with salt and pepper, then sprinkle each side evenly with the parsley and 1 teaspoons.
  • of the thyme.
  • Lay one breast half, skin side down, on a clean work surface and lay the other breast half, skin side up, on top of the first, with the thickest parts of each breast at opposite ends.
  • When tied together, they should form a roast of even thickness.
  • Cut 6 to 8 pieces of kitchen twine, each about 12 inches long, and tie the turkey breast halves together at 2-inch intervals.
  • In a small roasting pan or a large ovenproof fry pan over medium-high heat, warm the oil and 3 Tbs.
  • of the butter.
  • When they are nearly smoking, brown the roast for 3 to 4 minutes per side.
  • Transfer the pan to the oven and roast the turkey, turning occasionally, until an instant-read thermometer inserted into the center of the meat registers 165°F, about 2 hours.
  • Remove the pan from the oven, transfer the turkey to a carving board and cover loosely with aluminum foil.
  • Let the turkey rest for 10 to 15 minutes.
  • Meanwhile, set the roasting pan over medium heat and add the stock and the remaining 1 teaspoons.
  • thyme.
  • Bring to a simmer and whisk to scrape up any browned bits; keep warm.
  • In a small saucepan over medium-low heat, melt the remaining 2 Tbs.
  • butter.
  • Whisk in the flour until smooth and blended and cook, whisking constantly, until the mixture thickens and just begins to turn golden, 1 to 2 minutes.
  • Add the stock from the roasting pan along with the Madeira, stirring to combine.
  • Bring to a simmer, whisking constantly.
  • Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes.
  • Taste and adjust the seasonings with salt and pepper.
  • Carve the turkey into 1/4-inch-thick slices and transfer to a warmed platter.
  • Pour the sauce into a sauceboat and pass alongside the turkey.
  • Serve immediately.

ROAST PRIME RIB WITH MADEIRA SAUCE



Roast Prime Rib With Madeira Sauce image

Make and share this Roast Prime Rib With Madeira Sauce recipe from Food.com.

Provided by BethR

Categories     Roast Beef

Time 2h

Yield 8 serving(s)

Number Of Ingredients 12

9 lbs prime rib roast, excess fat trimmed
1 tablespoon olive oil
6 medium onions, peeled, quartered
2 1/2 cups canned beef broth
1 3/4 cups madeira wine
1 1/4 cups dry red wine
4 large fresh thyme sprigs
4 large fresh parsley
3 large fresh rosemary
1 bay leaf
2 tablespoons butter, room temperature
2 tablespoons all-purpose flour

Steps:

  • Position rack in center of oven and preheat to 450°F Place beef, fat side up, on heavy large rimmed baking sheet. Rub with oil; sprinkle generously with salt and pepper. Roast beef 20 minutes. Reduce oven temperature to 350°F Place onions around beef. Continue to roast until thermometer inserted into center of beef registers 125°F for medium-rare, stirring onions occasionally, about 2 hours 5 minutes.
  • Meanwhile, combine broth, Madeira, wine, thyme, parsley, rosemary, and bay leaf in medium saucepan. Boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat. Discard herbs.
  • Transfer beef to platter. Using slotted spoon, transfer onions to same platter; tent with foil. Let stand 30 minutes.
  • Pour off and reserve fat from baking sheet for Herbed Yorkshire Puddings. Scrape juices and browned bits from baking sheet into sauce; bring to boil. Mix butter and flour in small bowl to blend. Whisk into sauce; simmer until smooth and slightly thickened, about 2 minutes. Season with salt and pepper. Serve beef with sauces.

Nutrition Facts : Calories 2019.2, Fat 172.5, SaturatedFat 72.2, Cholesterol 380.1, Sodium 542, Carbohydrate 12.2, Fiber 1.2, Sugar 4.2, Protein 83.1

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