Guinea Fowl
Ingredients
4 breasts
4 thighs
500 ml chicken stock
olive oil to cook
salt to taste
Method
1. Trim the breast of excess fat.
2. Season and pan fry on both sides. Set aside to serve.
3. Debone the thighs, remove sinews, season and roll tightly in cling film.
4. Poach slowly in the chicken stock for one and a half hour.
5. Cool, remove cling film and set aside to serve.
Champ Potato
Ingredients
400 g mashed potato
100 ml milk
50 g butter
4 spring onions finely chopped
salt to season
Method
1. In a pot, heat the milk and butter, add the potato.
2. Mix until smooth.
3. Season and add spring onion.
Quince Purée
Ingredients
300 g quince, peeled and core removed
300 g sugar
water to cover
Method
1. In a pot place the quince and sugar.
2. Cover with water and bring to the boil.
3. Once cooked, blend until smooth.
4. Return to the pot and cook down until a thick consistency is reached.
5. Keep warm to serve.
Leeks
Ingredients
150 g leeks
30 g butter
50 ml chicken stock
30 ml Creation Chardonnay
salt to season
Method
2. Cook in a pot over low heat with the butter, wine and chicken stock.
3. Season and set aside to serve.
Green Beans
Ingredients
12 green beans
20 g butter
salt to season
Method
1. Blanch beans in boiling water and refresh in iced water.
2. To serve, heat in a pan with butter and season.
Ndumbi Chips
Ingredients
1 ndumbi
oil to fry
salt
Method
1. Peel and thinly slice the ndumbi.
2. Fry until crispy in hot oil.
3. Drain on paper towel and season.
Sauce
Ingredients
150 ml chicken stock
300 ml good beef stock
100 ml Creation Bordeaux-style blend
1 tsp thyme
1/2 clove garlic
Method
1. In a hot pan reduce the wine by half.
2. Add the beef stock and reduce by half.
3. Add the chicken stock and continue reducing.
4. Add the garlic and thyme and reduce to desired consistency.
To Serve
1. Cook the breasts in the oven at 160° C until just cooked, taking care not to overcook.
2. Heat the thighs on the same tray.
3. Heat the champ potato, beans, leeks, quince and sauce in separate pans.
4. Once cooked, slice the breast and plate as seen above.
The post Creation Recipe: Guinea Fowl Breast, Braised Leg, Champ Potato, Leeks and Quince Pureé appeared first on Creation Wines.
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