Corn poulard

Name: Corn poulard
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Corn spoulade (approx. 1,2 kg); 2 red onions; 200 g Celeriac; 200 g Carrots; 4 Stem(s) Thyme; 2 stem(s) Rosemary; 1 TEASPOON white peppercorns; 1 Star Anise; 1/2 l Red wine (e.g. Pinot Noir); 2 Garlic cloves; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) peeled tomatoes; 400 ml Poultry stock; 400 g Broccoli; 400 g Mushrooms; 300 g green ribbon noodles; 3 Stem(s) Basil; 1 Tomato; 2 TABLESPOONS Butter or margarine; 1 TABLESPOON dark sauce thickener; 3 TABLESPOONS Whipped cream; 7-10 Tbsp fresh herbs and star anise

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Corn spoulade (approx. 1,2 kg)
2 red onions
200 g Celeriac
200 g Carrots
4 Stem(s) Thyme
2 stem(s) Rosemary
1 TEASPOON white peppercorns
1 Star Anise
1/2 l Red wine (e.g. Pinot Noir)
2 Garlic cloves
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) peeled tomatoes
400 ml Poultry stock
400 g Broccoli
400 g Mushrooms
300 g green ribbon noodles
3 Stem(s) Basil
1 Tomato
2 TABLESPOONS Butter or margarine
1 TABLESPOON dark sauce thickener
3 TABLESPOONS Whipped cream
7-10 Tbsp fresh herbs and star anise

Directions

1
Wash the poulard and cut it into 8 pieces. For the marinade, peel and chop the onions. Peel, wash and chop celery and carrots. Wash and coarsely chop the thyme and rosemary. Mix onions, carrots, thyme, rosemary, peppercorns, star anise and red wine. Pour over the poulard pieces. Cover and leave to stand overnight in the refrigerator. Peel the garlic and press it through the garlic press. Drain the poulard pieces and dab dry well.
2
Heat the oil in a frying pan. Sauté the garlic briefly. Sauté the poulard parts in it for about 10 minutes, turning them over and seasoning with salt and pepper. Deglaze with 100 ml of the marinade, canned tomatoes and poultry stock. Leave to braise in a closed roaster for approx. 20 minutes. In the meantime, clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 8 minutes, drain. Wash, clean and halve the mushrooms. Cook the pasta in boiling salted water for about 7 minutes. Then drain. Wash and puree the basil. Wash, quarter and seed the tomatoes. Finely dice the flesh. Just before serving, melt 1 tablespoon of fat. Add tomato cubes, basil and pasta. Remove the poulard pieces from the stock. Wrap in aluminium foil and keep warm.
3
Cook the pasta in boiling salted water for about 7 minutes. Then drain. Wash and puree the basil. Wash, quarter and seed the tomatoes. Finely dice the flesh. Just before serving, melt 1 tablespoon of fat. Add tomato cubes, basil and pasta. Remove the poulard pieces from the stock. Wrap in aluminium foil and keep warm. Pass the stock through a sieve. Heat the remaining fat. Fry the mushrooms for about 5 minutes, season with salt and pepper. Deglaze with the stock. Add sauce thickener, bring to the boil. Heat up broccoli in it. Season with salt and pepper, refine with cream. Serve everything garnished with fresh herbs and star anise
4
Pass the stock through a sieve. Heat the remaining fat. Fry the mushrooms for about 5 minutes, season with salt and pepper. Deglaze with the stock. Add sauce thickener, bring to the boil. Heat up broccoli in it. Season with salt and pepper, refine with cream. Serve everything garnished with fresh herbs and star anise
5
Preparation time approx. 1 1/4 hours