Roast poussin with langoustines and potato cakes recipe
 An indulgent dish of tender young chicken and langoustines in a creamy, boozy sauce. Perfect for a romantic supper for two. 75ml/2½fl oz olive oil75g/2½oz butter1 poussin 3 large langoustines, cooked1 shallot, chopped1 garlic clove, finely chopped½ carrot, chopped75ml/2½fl oz brandy 75ml/2½fl oz dry white wine200ml/7fl oz whipping cream1 tsp tomato puréeknob of butter2 handfuls baby leaf spinachsalt and freshly ground black pepper 75ml/2½fl oz olive oil 75g/2½oz butter 1 poussin 3 large langoustines, cooked 1 shallot, chopped 1 garlic clove, finely chopped ½ carrot, chopped 75ml/2½fl oz brandy 75ml/2½fl oz dry white wine 200ml/7fl oz whipping cream 1 tsp tomato purée knob of butter 2 handfuls baby leaf spinach salt and freshly ground black pepper 2 baking potatoes1 spring onion, finely chopped50g/1¾oz plain flour, for dusting50g/1¾oz butter 2 baking potatoes 1 spring onion, finely chopped 50g/1¾oz plain flour, for dusting 50g/1¾oz butter Method Preheat the oven to 200C/180C Fan/Gas 6. For the potato cakes, bake the potatoes for 50 minutes to 1 hour, or until cooked and tender.Meanwhile, heat the oil and half the butter in a large ovenproof casserole over a medium heat until hot. Season the poussins all over and add to the casserole. Cook for 3–4 minutes, turning occasionally, or until all sides are lightly browned. Put the casserole in the oven and roast for 25 minutes, or until the poussins are cooked through and the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Peel the langoustines, separating the heads. Take the vein out of the langoustine tails and set the tails to one side. Crush the heads with the side of a heavy knife and set them aside.Remove poussins and leave to rest. Place the casserole back on a medium heat and add the langoustine heads, shallot, garlic and carrot. Cook for 2 minutes, then pour in the brandy and wine and flambé. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the cream, tomato purée and any juices that have run from the poussin. Boil for 2–3 minutes and pass through a sieve. Set aside. To make the potato cakes, remove the flesh from the baked potato skins, mix with the spring onions and season. Divide the potato mixture in two and shape into little patties. Dust with flour and fry in the butter for 5 minutes on each side. Meanwhile, sauté the spinach in frying pan with the remaining butter and season. Reheat the langoustine tails in the sauce and season with salt and pepper. Cut the poussin in half and divide between two serving plates. Serve with the potato cakes and spinach with the langoustine sauce poured over. Preheat the oven to 200C/180C Fan/Gas 6. For the potato cakes, bake the potatoes for 50 minutes to 1 hour, or until cooked and tender. Preheat the oven to 200C/180C Fan/Gas 6. For the potato cakes, bake the potatoes for 50 minutes to 1 hour, or until cooked and tender. Meanwhile, heat the oil and half the butter in a large ovenproof casserole over a medium heat until hot. Season the poussins all over and add to the casserole. Cook for 3–4 minutes, turning occasionally, or until all sides are lightly browned. Put the casserole in the oven and roast for 25 minutes, or until the poussins are cooked through and the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Meanwhile, heat the oil and half the butter in a large ovenproof casserole over a medium heat until hot. Season the poussins all over and add to the casserole. Cook for 3–4 minutes, turning occasionally, or until all sides are lightly browned. Put the casserole in the oven and roast for 25 minutes, or until the poussins are cooked through and the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Peel the langoustines, separating the heads. Take the vein out of the langoustine tails and set the tails to one side. Crush the heads with the side of a heavy knife and set them aside. Peel the langoustines, separating the heads. Take the vein out of the langoustine tails and set the tails to one side. Crush the heads with the side of a heavy knife and set them aside. Remove poussins and leave to rest. Place the casserole back on a medium heat and add the langoustine heads, shallot, garlic and carrot. Cook for 2 minutes, then pour in the brandy and wine and flambé. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the cream, tomato purée and any juices that have run from the poussin. Boil for 2–3 minutes and pass through a sieve. Set aside. Remove poussins and leave to rest. Place the casserole back on a medium heat and add the langoustine heads, shallot, garlic and carrot. Cook for 2 minutes, then pour in the brandy and wine and flambé. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.). Add the cream, tomato purée and any juices that have run from the poussin. Boil for 2–3 minutes and pass through a sieve. Set aside. To make the potato cakes, remove the flesh from the baked potato skins, mix with the spring onions and season. Divide the potato mixture in two and shape into little patties. Dust with flour and fry in the butter for 5 minutes on each side. To make the potato cakes, remove the flesh from the baked potato skins, mix with the spring onions and season. Divide the potato mixture in two and shape into little patties. Dust with flour and fry in the butter for 5 minutes on each side. Meanwhile, sauté the spinach in frying pan with the remaining butter and season. Reheat the langoustine tails in the sauce and season with salt and pepper. Meanwhile, sauté the spinach in frying pan with the remaining butter and season. Reheat the langoustine tails in the sauce and season with salt and pepper. Cut the poussin in half and divide between two serving plates. Serve with the potato cakes and spinach with the langoustine sauce poured over. Cut the poussin in half and divide between two serving plates. Serve with the potato cakes and spinach with the langoustine sauce poured over.