Forest floor Poularde


  • 1 poularde
  • 250g mushrooms ( I used champignon)
  • 1 shallot
  • 100g bacon
  • butter
  • salt
  • black pepper

Lets get started:

  • Heat the butter in a pot or a pan
  • Slice the mushrooms, finely dice the shallot and cut the bacon into larger pieces.
  • Stir-fry the mushrooms, bacon and shallot for 1-1/12 minutes.

  • Set the pan aside and let the mixture cool down for a bit.
  • Sprinkle salt and pepper on the inside and the outside of the poularde.

  • Fill the poularde with the mushroom mixture.
  • Preheat your oven to 220º C (top/bottom heat).
  • Place the filled poularde on top of a slice toast in a roasting pan.

  • Roast for 45 – 60 min.
  • Serve with Baguette and aioli.





  • 250g minced beef
  • 250 minced pork
  • 1 large onion (white)
  • 1 can corn
  • 1 can kidney beans
  • 1 can navy beans
  • 1 glove garlic
  • 2 small carrots
  • 1 can diced tomatos
  • 250 ml chicken stock
  • 1  1/2 tb Salt
  • 1/2 tb Black Pepper
  • 5 tb Oregano
  • 3 birdseye chillis (ground)
  • 1/2 tb sugar
  • 1 splash worcestershire sauce
  • Olive oil


  • Matured Cheddar Cheese
  • Avocado
  • Sourcream
  • Lemon

Lets get started:

  1. Heat some Olive oil in a large pot.
  2. Dice the onion, carrots and the garlic glove.
  3. Stir-fry the veggie mix for about 2 mins on medium heat.
  4. Add the meat, tomatoes, corn, beans and chicken stock.
  5. Add all the spices and the splash of the worcestershire sauce.
  6. Give it a good stir and cover your pot with a lid.
  7. Cook on low-medium heat for 35 minutes. Don’t forget to stir it once in a while.

Garnish as you like I used cheddar cheese, sourcream topped with a few slices avocado and lemon.

Serve it with rice or ciabatta.


If your’e a realy spicy person I would suggest adding freshly chopped habanero or jalapeno peppers.


Enjoy !