| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sami | Food networ, Food4 | 4 | Servings |
INGREDIENTS
| 4 | 200 g breast of guinea fowl | |
| take the | ||
| breast and legs off the | ||
| carcass | ||
| 2 | kg | Guinea fowl carcass |
| 500 | g | Onion |
| 500 | g | Celery |
| 50 | g | Garlic |
| 1 | Chicken stock | |
| 1/2 | Red wine | |
| 10 | Olive oil | |
| 100 | g | Butter |
| Seasoning to taste | ||
| 500 | g | Potatoes, Maris Bard |
| 20 | g | Garlic |
| 5 | g | Thyme |
| 400 | Double cream | |
| 20 | g | Curry powder |
| Seasoning | ||
| Mango | ||
| Spring onion | ||
| Red chilli | ||
| Olive oil | ||
| Balsamic vinegar | ||
| Caster sugar | ||
| Lemon juice | ||
| Chives | ||
| Salt and pepper |
INSTRUCTIONS
Trim the breast and wing bone and thigh bone and the leg. Pan fry the breast skin side down and the leg for 1 minute. Finish in the oven, breast should take about 8 minutes, the leg 12 minutes at 180C. Roast carcasses in the oven at 180C for about 10 minutes until brown. In a separate pan brown the onion and celery in butter and olive oil (about 5 minutes). Add the garlic, then the red wine and reduce for about 4 minutes on a high flame. Add chicken stock and reduce again for 30 minutes. Strain the liquid into another pan and reduce to a sauce consistency. Bring the cream to the boil with the thyme, garlic, seasoning and curry powder. Slice the potatoes on a mandolin and arrange nicely in a roasting tray. Pass the infused cream on to the potatoes. Bake in the oven for 40 minutes at 180C. Remove, cool and refrigerate until required. Using a cutter cut in to portions and reheat at 180C for approximately 5-8 minutes. Peel and dice mango. Finely chop spring onion, chives and chilli. Combine the ingredients in a bowl. Infuse for 24 hours before use. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 611
Calories From Fat: 311
Total Fat: 31.4g
Cholesterol: 61.4mg
Sodium: 1509.3mg
Potassium: 1138.3mg
Carbohydrates: 53.3g
Fiber: 13.7g
Sugar: 12.7g
Protein: 11.7g