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Poached Guinea Fowl With Lentil Puree
Ingredients
- 1 lt chicken stock (qv)
- 200 ml dry white wine
- 1 clv garlic crushed
- 1 x bay leaf
- Fresh rosemary and thyme 1 sprig of each
- 1/2 x diced leek
- 1 x shallot sliced
- 1 x carrot diced
- celery stick sliced
- 4 x breasts of guinea fowl skinless
- Cabbage with chestnuts (qv)
- Lentil puree (qv)
Directions
- Prepare the poaching liquid by combining all the ingredients except the breasts then simmer till well infused.
- Pass through a fine sieve.
- Poach the guinea fowl breasts in the liquid till cooked but still pink then slice.
- Heat the cabbage and chestnuts.
- Heat the lentil puree.
- Arrange a bed of cabbage and chestnuts in the centre of each bowl.
- Slice each guinea fowl breast as petals and place on top of the cabbage.
- Spoon the lentil puree carefully around.
- For a more festive dish substitute pheasant for the guinea fowl. Poach in the same way and present it with a little parcel of chestnuts wrapped in cabbage placed in the centre of the plate with the petals of pheasant surrounding it. The best sauce to accompany this is a thinned out celeriac puree (qv).
- Serves 4
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