| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 1 |
|
800 g guinea fowl |
| 1 |
tb |
Nut oil |
| 15 |
g |
Butter |
| 100 |
ml |
Double cream |
| 1/4 |
ts |
Chilli powder |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Garam masala |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Paprika |
| 2 |
|
Cloves |
| 10 |
|
Coriander seeds; crushed |
| 4 |
|
Cardamom seeds; crushed |
| 125 |
ml |
Yoghurt |
| 15 |
g |
Walnuts; crushed |
| 15 |
g |
Dried apricots |
| 15 |
g |
Dried figs |
| 15 |
g |
Almonds; flaked and toasted |
| 100 |
ml |
Lemon juice |
| 15 |
g |
Cashew nuts; toasted and crushed |
| 1 |
tb |
Nut oil |
| 1 |
|
Shallot; finely chopped |
| 1 |
|
Carrot; diced |
| 1 |
|
Sprig thyme |
| 1 1/4 |
l |
Chicken stock |
| 75 |
ml |
Port |
INSTRUCTIONS
MARINADE
DRIED FRUIT SALAD
STOCK
Marinate the breasts in the spices and yoghurt mix and leave in a cool
place for 6-8 hours.
Make the stock by frying the carcass and drumsticks and wing tips in
the nut oil, until browned. Add the shallots, onion, carrot and a
sprig of thyme. Add the port wine, chicken stock and simmer for 50
minutes, then strain.
Cook the breasts in a little oil and butter rapidly to colour then add
stock to cover. Cook for 8-10 minutes, remove the breasts and reduce
the liquid.
To serve place a ring and fill with salad. Place guinea fowl on plate
and coat with sauce.
Dried fruit salad: Chop all dried fruits to manageable pieces. Mix all
ingredients together and keep refrigerated until ready for use.
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