Poussin with parsnip, carrots and courgette in a rosemary sauce

Ingredients for the main and side:

  • Poussin with rosemary and parsnip

    Poussin with parsnip, carrots and courgette in a rosemary sauce (the poussin is hiding in the middle)

  • 1 poussin (500g)
  • 1 red onion (130g)
  • 3 cloves of garlic
  • 3 small parsnips, whole (225g)
  • 2 small carrots, whole (125g)
  • 1 green pepper (100g)
  • 20g rosemary
  • 1 chicken knorr cube
  • 1 large courgette (300g)
  • 270g brussel sprouts, as a side
  • 1 cup dry white wine
  • 1 cup pear cider
  • 1 tbsp olive oil
  • salt, pepper, thyme and paprika

Preparation: Use a pressure cooker for speediness and concentrated flavour! Continue reading

Veggie feast III – Courgette

Courgette main (serves 2)

Courgette

No picture of this dish, sorry! I’ll add next time.

  • 1kg courgette
  • 240g pastrami
  • 150g grated cheddar (or another non-descript cheese)
  • Salt
  • Spanish smoked paprika
  • Garlic flakes
  • Black pepper

Preparation
You can imagine that this is not going to be complicated. Wash and slice the courgettes along their length (slices less than 1cm tall). You’ll have to layer these slices in a wide, rectangular shaped oven dish, like a sort of lasagna. Add one first layer of courgette, plus salt, smoked paprika, garlic flakes and black pepper. Then create a layer with pastrami slices (the ‘filling’), and finally add another layer of courgette slices to cover. Don’t forget to season this last layer with a pinch more salt, smoked paprika, garlic and black pepper.  Add the grated cheese on top. Cover the tray with a sheet of baking foil. Put in the oven (250C) for as long as required until the courgette is cooked, which should be about 45min, depending on the oven. Uncover the tray in the last 15min, so that the juice evaporates.

Continue reading