| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Gordon |
4 |
Servings |
INGREDIENTS
| 2 |
|
Guinea fowl |
| 250 |
g |
Homemade or fresh ready-made |
|
|
Tagliatelle 9 oz |
| 50 |
g |
Butter plus an extra knob |
|
|
for finishing 2 oz |
| 2 |
T |
Olive oil |
|
|
Baby onions or shallots |
| 300 |
g |
Baby spinach leaves, 10 oz |
| 100 |
g |
Petits pois, 3 1/2 oz |
| 100 |
g |
Baby broad beans, unpodded |
|
|
3 1/2 |
|
|
oz |
| 2 |
|
Sprigs tarragon |
| 2 1/2 |
|
Chicken stock, 4 1/2 pints |
| 1 |
|
Bay leaf |
| 1 |
|
Sprig rosemary |
| 1 |
|
Carrot |
| 1/2 |
|
Onion |
| 1/2 |
|
Celery stick |
| 6 |
|
White peppercorns |
| 200 |
g |
Fresh foie gras, 7 oz |
| 150 |
|
Double cream, 1/4 pint |
| 25 |
g |
Unsalted butter, 1 oz |
| 1 |
|
Squeeze lemon juice |
|
|
Sea salt and freshly ground |
|
|
black pepper |
INSTRUCTIONS
Have ready the chicken stock and set aside. Cut off the legs and wings
from the guinea fowl. These can be used for another dish, perhaps in
mid-week casserole. Leave the breasts intact on the carcass of each
guinea fowl. If you are using home made tagliatelle, blanch for one
minute, drain and set aside. For fresh ready-made, follow the pack
intructions. Heat the butter and half the oil in a saut pan and gently
fry the onions or shallots until lightly browned, shaking the pan
occsionally. Remove from the pan and set aside. Blanch the spinach in
a minimum of water, just enough to cover, for a few seconds until
wilted, then drian in a sieve and refresh under cold water to arrest
cooking and preserve the colour. Squeeze gently in a clean tea towel
or kitchen paper towels to dry. Set aside. Blanch the petits pois and
the unpodded broad beans in seperate pans in unsalted boiling water.
Drain. Pod the broad beans and set aside both peas and beans in a warm
place. Now make the sauce. Preheat the oven to its lower temperature.
In a large saucpan, put the chicken stock to boil along with the bay
leaf, rosemary, carrot, onion, celery and peppercorns. Add the birds,
ensuring the breasts are submerged in the stock. Turn the heat down so
the liquid is at a very gently simmer, with just the occasional
bubble, then cover and poach the birds for 10 minutes. Remove them,
cover loosely in foil, and keep warm the oven. Return the poaching
stock to the heat and boil rapidly until reduced by about half. Strain
through a fine sieve and reserve about 400ml (14fl oz). The remaining
stock can be used in another recipe or frozen. Converted by
MC_Buster. Per serving: 746 Calories (kcal); 35g Total Fat; (44%
calories from fat); 84g Protein; 13g Carbohydrate; 269mg Cholesterol;
5913mg Sodium Food Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 1/2
Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
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