| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sami | Ready stead, Emp | 1 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | Guinea fowl | |
| Salt and pepper | ||
| 1 | tb | Olive oil |
| 1 | sm | Onion |
| 400 | ml | Red wine |
| 1 | tb | Balsamic vinegar |
| Knob of butter | ||
| Sunflower oil for deep frying | ||
| 2 | Parsnips; peeled | |
| Salt and pepper | ||
| 1 | tb | Olive oil |
| 1 | sm | Onion; finely diced |
| 1 | Egg | |
| 2 | tb | Fresh sage; chopped (2 to 3) |
| 25 | g | Breadcrumbs |
INSTRUCTIONS
ONION GRAVY PARSNIP CHIPS STUFFING 1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a saute pan (suitable for the oven). Remove supremes (breast and joint) from guinea fowl. Fry the supremes for 1 minute on each side. 2 Season and transfer to the oven for 10-15 minutes until cooked through. Remove from the oven and allow to rest, reserving the juices. Serve with the onion gravy, parsnip chips, stuffing and thyme. ONION GRAVY: 1 Heat the oil in a small frying pan. Peel and slice the onion and fry until softened. Add 200ml of the red wine, the balsamic vinegar and reduce until thickened. 2 Put the reserved guinea fowl juices in a small pan and heat. Add the remaining red wine, onion mix and the butter to the pan and heat through. PARSNIP CHIPS: 1 Heat a medium pan third filled with sunflower oil. Finely slice the parsnip and deep fry until crisp and golden. Drain on kitchen paper and season. STUFFING: 1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a small frying pan and fry the onion until softened. Beat the egg in a bowl and season. Mix the egg, onions, sage and breadcrumbs in a bowl. Mould into balls and place in a greased gratin dish and bake for 5 mins. Converted by MC_Buster. Per serving: 2230 Calories (kcal); 91g Total Fat; (41% calories from fat); 176g Protein; 109g Carbohydrate; 698mg Cholesterol; 829mg Sodium Food Exchanges: 5 Grain(Starch); 23 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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