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Practical Method to Homemade Tasty Poussin pearl barley risotto with kale

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Poussin pearl barley risotto with kale

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To cook an extraordinary Poussin pearl barley risotto with kale, below are the materials required:

  1. Prepare 1 of Poussin.
  2. You need 125 ml of pearl barley.
  3. Provide 100 g of shredded kale.
  4. Provide 75 ml of white wine.
  5. You need 75 ml of olive oil.
  6. Use 40 g of butter.
  7. Get 6 of sage leaves.
  8. Take 1 of lemon.
  9. Prepare 500 ml of ready made chicken stock.
  10. Get of Asparagus.
  11. Prepare of Poussin stock.
  12. Take 1 of Celery (cut in half).
  13. Get 1 of leek top (sliced).
  14. You need 1 of carrot (cur in half).
  15. Use Sprig of thyme and tarragon.

After readying the components, next you are good to make your appetizing Poussin pearl barley risotto with kale by following the guidances below:

  1. Debone poussin ensuring skin remains in place on chicken pieces.
  2. To make a stock put 15ml of Olive oil in a saucepan on medium heat and then gently fry the poussin bones until brown. Once bones are brown add celery, leek, carrot and peppercorn and gently fry for 1 minute. Next add 500ml of cold water bring to the boil and reduce heat to a low flame for 20-25 minutes and then strain and season stock with salt to taste..
  3. Add 15 ml of olive oil to a saucepan and toast pearl barley for 2 minutes until lightly golden and 75ml of white wine and cook on a low flame until it has evaporated. Next add 350 ml of chicken stock to the pearl barley and cover with a lid for 25 minutes adding more stock if the pearl barley dries out. After 25 minutes the risotto should be ready. Add half of the poussin stock and set risotto aside..
  4. Turn your oven to 180c fan. Add 15 ml of olive oil to a oven proof pan and gently fry the shredded kale for 5 minutes and set kale aside. Wipe the pan using tissue and then add 15 ml olive oil and butter. Next season the poussin with salt and pepper and pan fry for 6 minutes or until golden, basing to keep it moist. Once golden add sage leaves and place in the oven for another 6 min. Once out probe chicken checking internal temperature..
  5. Add the remaining poussin stock to the pearl barley risotto along with the kale and liquid from the pan fried poussin pan. Serve the risotto in bowls topping with the poussin pieces and grate lemon zest to add freshness..

Add the garlic, rosemary and chilli flakes and cook for just a minute, then add the vegetable stock and the pearl barley. Finely chop the garlic in a food processor. See great recipes for Poussin pearl barley risotto with kale too! Duck breast, pearl barley risotto and Kale. There are a variety of different reasons as to why I started this blog.

Recipe : Poussin pearl barley risotto with kale

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