Poussins with potato, celeriac and porcini gratin recipe
An alternative recipe to turkey at Christmas, these poussins are baked on top of a rich, creamy gratin
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Cooking tools:
- Roasting pan
- Baking dish
- Oven
- Stove
- Skillet
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Peeler
- Colander
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Spoon
- Tongs
- Measuring cup
- Kitchen towel
- Oven mitt
Ingredients
- 2 rashers streaky bacon
- 35g salted butter, softened
- a few sprigs of thyme, leaves picked
- 2 poussins
- sea salt flakes
- 20g dried porcini mushrooms
- 200g young spinach
- 300ml double cream
- 225ml whole milk
- 1½ tbsp wholegrain mustard
- 325g potatoes, peeled and finely sliced
- 325g celeriac, peeled and finely sliced
- 100g chestnut mushrooms, finely sliced
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