cherry and bulgar-stuffed poussins in vine leaves
You can use vine leaves preserved in brine (they come both in packets and jars) if you can’t get hold of fresh leaves, but you might find you have them in your own garden (I did, without knowing it), or a neighbour might have them. I first ate this dish in Turkey, where it was made with quail. The Turks certainly know how to make a fuss of cherries.
Ingrediënten
FOR THE STUFFING
- 2 tbsp olive oil
- 1 onion very finely chopped
- 6 garlic cloves crushed
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 500 g 1lb 2oz bulgar wheat
- 200 g 7oz dried sour cherries
- 800 ml 1 pint 7fl oz chicken stock
- 400 g 14oz cherries, pitted and halved
- large handful of mint leaves torn
FOR THE POUSSINS
- 3 tbsp olive oil plus more for the vine leaves and cherries
- 6 poussins
- salt and pepper
- 12 –18 vine leaves depending on size, well washed and patted dry
- 200 g 7oz cherries, unpitted (leave the stalks on, if there are any)
Instructies
- First make the stuffing.
- Heat the oil in a saucepan and sauté the onion until soft and pale gold.
- Add the garlic and spices and cook for another minute, then add the bulgar wheat, dried cherries and stock.
- Bring to the boil, then immediately reduce the heat, cover and simmer for 15 minutes.
- Add the fresh cherries and mint and leave to cool.
- Preheat the oven to 190°C/375°F/gas mark 5.
- Heat the oil for the poussins in a frying pan and cook them, turning, until golden brown all over.
- Remove them (and reserve the pan juices).
- Allow to cool, then season all over and fill them with the stuffing.
- Brush the vine leaves on both sides with a little olive oil, then place two to three round each bird, tying them with kitchen string.
- Put into a roasting tin and drizzle with the juices from the frying pan.
- Season.
- Cook in the oven for 25 minutes.
- Toss the whole cherries into the tin and drizzle with oil.
- Cook for another 20–25 minutes, or until the poussins are cooked through.
- Cover with foil and allow to rest for about 10 minutes.
- Serve on a platter with the cooked cherries.
- Greek yogurt mixed with chopped mint leaves and a little crushed garlic – and cucumber salad – are good on the side.
- I like warm flatbread, too.
