Poussiner with rhubarb chutney

Ingredients for Poussiner with rhubarb chutney

Instructions for Poussiner with rhubarb chutney

To prepare the Poussiner with rhubarb chutney recipe, please follow these instructions:

Poussinerne: Poussinerne cleaned, Brown in olive oil, seasoned with salt and pepper and FRY, along with basil, in the oven approximately 35 minutes at 180?. When the thighs easily goes from hull and the juice from the bird are quite clear, is poussinen done.

Raberberchutney: Rinse the Rhubarb and cut into approximately 1 cm. thick slices. Dampkog rhubarb with 1 dl water, cane sugar and ginger, until tender and the texture is like Compote. Tilsmag with salt, sugar and possibly. a little lemon juice.

Cabbage: Share the cabbage in four and remove the stick. Steam the cabbage in a pot with salt, 50 g smoked cheese and a little water in approximately 2-3 minutes.

Server poussinerne with rhubarb chutney, cabbage and the remaining smoked cheese. Garnish with a couple of basil leaves