| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Superchefs |
1 |
Servings |
INGREDIENTS
| 4 |
|
Guinea fowl breasts |
| 1 |
|
Chicken breast |
| 8 |
oz |
Wild mushrooms |
| 2 |
|
Garlic cloves |
| 2 |
T |
Parsley, chopped |
| 2 |
oz |
Butter |
| 2 |
T |
Double cream |
|
|
Salt and pepper |
| 3 |
|
Shallots |
| 1 |
|
Glass red wine |
| 1/2 |
pt |
Brown chicken stock |
|
|
thickened |
| 2 |
oz |
Cold butter |
| 1 |
lb |
Fine green beans, cooked |
| 16 |
|
New potatoes, cooked |
INSTRUCTIONS
Melt 1oz butter in a pan. Saut the mushrooms, add the garlic and
parsley. Season and cook. Drain off the excess liquid and keep to one
side. Cool the mushrooms and chop up. Put the chicken in a food
processor and blitz until smooth. Add double cream and then put into a
bowl. Mix mushrooms with chicken and season. Open up guinea fowl
breasts, skin side down, do not pierce skin. Stuff the breasts and
place on buttered seasoned foil. Roll up tight like a Christmas
cracker. Leave to rest. Cook in a hot oven, turning regularly, for
approximately 12 minutes. Chop shallots and sweat in 1oz of butter.
Add red wine and cook down to a syrup. Add stock and bring to the
boil. Beat in 2oz cold butter, check seasoning. Cook the beans and
potatoes together and make as a bed in the middle of the plate. Slice
guinea fowl and lay on top. Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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