| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 4 |
|
Guinea fowl breasts |
|
|
Stock: |
| 30 |
|
Olive oil |
| 2 |
|
Guinea fowl carcasses |
| 2 |
|
Onions, roughly chopped |
| 2 |
|
Carrots, roughly chopped |
| 1/2 |
|
Bottle full-bodied red wine |
| 5 |
|
Juniper berries |
| 1 |
|
Bay leaf |
|
|
Bouquet garni |
|
|
To finish: |
| 15 |
|
Olive oil |
| 1/4 |
|
Bottle full-bodied red wine |
| 300 |
|
Guinea fowl stock |
| 30 |
|
Black treacle |
| 1 |
|
Bay leaf |
| 225 |
g |
Frozen chestnuts, defrosted |
|
|
Salt and freshly ground |
|
|
black pepper |
| 10 |
|
Arrowroot |
INSTRUCTIONS
First make the stock. Heat the oil in a large pan, add the guinea fowl
carcasses and brown well. Add the onions and carrots and saute until
lightly browned. Add 600 ml water and all the other stock ingredients.
Bring to the boil, lower the heat and simmer gently for about 3 hours.
Strain the stock into a bowl and allow to cool, Refrigerate when cold
so that the fat sets on the surface. discard this fat layer before
use. To cook the guinea fowl, heat the oil in a heavy-based frying pan
over a medium-high heat. Add the guinea fowl breasts and brown on both
sides. Add the wine, stock treacle, bay leaf, chestnuts and salt and
pepper. Bring to the boil, lower the heat and simmer for 15 - 20
minutes. Mix the arrowroot to a paste with a little cold water. Remove
the guinea fowl breasts from the pan and keep warm. Add the arrowroot
paste to the sauce, stirring continuously. Cook, stirring, for 2 - 3
minutes. To serve, slice the guinea fowl breasts and arrange on warmed
individual serving plates with the chestnuts. Spoon over the sauce and
serve at once. Posted to EAT-L Digest 11 Aug 96 Date: Mon, 12 Aug
1996 17:12:53 EDT From: erika metzieder
<100627.3022@COMPUSERVE.COM> NOTES : Part of Menu 10. All recipes
taken from "The Masterchef Collection" (Ebury Press, L 12.99).
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