| 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 |
tb |
Parsley; chopped |
| 2 |
oz |
Butter |
| 2 |
tb |
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.
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