Adam's Poele of Guinea Fowl



Ingredients

1 GUINEA FOWL

2 LEAVES HISPI CABBAGE

50GRM CARROT

50G ONION

50 GRM CELERY

1 SPRIG THYME

25GRM COOKED CHESTNUTS

50 ML OIL

1LT BROWN CHICKEN STOCK

2 BANANA SHALLOTS

15GRM BUTTER

100ML CHICKEN STOCK

50ML DOUBLE CREAM

250GRM CARROTS

50GRM BUTTER

1 TRUMPET MUSHROOM

25ML BUTTER

2 MARIS PIPER POTATOES even size

200ML CHICKEN STOCK

25GRM BUTTER


Method

Remove legs from the Guinea Fowl, then remove the wishbone and excess carcase.

Remove the skin from the legs and retain it.

Bone out the legs and seal on hot oil, add finely chopped carrot and onion. Add a sprig of thyme.

Add hot chicken stock to cover, cover with tin foils and braise for 25 mins.

When cooked remove the meat and allow it to cool. Reduce cooking liquid by half.

Chop the cooked leg meat into small dice and add the reduced cooking liquid to bind together ad chopped chestnuts and season to taste.

Remove the outer leaf from cabbage and blanch in hot water till soft then refresh. Trim centre stalk and cut into a circle and season. Place a small amount of the leg meat into the centre of the leaf and form a ball and cover with cling film. Retain for service,

In a frying pan seal the breast meat, then place into a deep pan, add this to the remaining carrot onion, celery and thyme to colour. Add remaining hot sock bring to the boil cover with tin foil and cook at 175 oC for 20 mins.

When cooked remove from the pan and allow to rest. Reduce cooking liquid to the correct consistency stain and retain it for service.

Place the leg skin between two sheets of silicon between two trays and cook in the oven until crisp.

Finely slice the shallots and sauté in the butter till soft, then add a little stock to deglaze the pan then add the double cream and bring to the boil to thicken. Place into a thermomixer and blitz until smooth, check seasoning and place into a bowl and keep warm.

Tourne carrots into a barrel shape. Cook as for Vichy carrots

Brush the mushroom to remove any excess dirt.

Cut in half lengthwise. Make small incisions into the thicker part of the mushroom. Panfry on both sides till golden brown then season.

Stamp out potatoes into even size rounds.

Fry on both sides in clarified butter till golden brown, add hot stock till halfway up the potatoes, brush with melted butter and braise at 175oC till cooked.


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