| 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 |
l |
Chicken stock |
| 1/2 |
l |
Red wine |
| 10 |
ml |
Olive oil |
| 100 |
g |
Butter |
|
|
Seasoning to taste |
| 500 |
g |
Potatoes; (Maris Bard) |
| 20 |
g |
Garlic |
| 5 |
g |
Thyme |
| 400 |
ml |
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
SAUCE
POTATO GRATIN
MANGO DRESSING
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.
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