bbq sauce
- 600ml pineapple juice Half a red chilli (including seeds) 100g peeled and grated ginger 400ml tomato ketchup 90ml reg wine vinegar 90ml Worcestershire sauce 100g dark brown sugar 75ml soy sauce 10g salt
Deep Fried Guinea Fowl with Truffle, Sour Kale, Smoked Bean Royale and BBQ Sauce.
Jamie May
27th February 2020
Deep Fried Guinea Fowl with Truffle, Sour Kale, Smoked Bean Royale and BBQ Sauce.
300 min
This dish will be prepared on stage at #TSCLive.
Ingredients
Braised kale
- 1 Spanish onion (peeled and thinly sliced) 3 cloves of garlic (peeled and thinly sliced) 5 anchovies 100ml rapeseed oil 1kg picked and washed 200ml chicken stock Pickled cabbage (1 whole, drained and sliced thinly
faggot mix
- 1kg of minced chicken leg 1kg minced pork lard 333g fresh breadcrumbs (no crust-blended) 33g table salt 13g cracked black 300g cracked eggs (blended) 30g truffle paste
royale mix
- 150g vegetable puree (made to recipe) 100g double cream 1 whole egg 4 egg yolks
smoked aioli
- 320g dry mash (at room temp) 50g Dijon mustard 60g pasteurised eggs 20g white wine vinegar 10g garlic (micro planed) 300ml smoked oil (cold pressed rapeseed maple smoked) 20g lemon juice 18g salt
vegetable purée
- 1kg white beans (soaked over night in water & bicarb) 1 carrot (peeled and chopped) 1 Spanish onion (peeled and chopped) 5 cloves of garlic peeled and whole 200g bacon trim/pancetta 500ml stock 200g smoked butter
matson sauce
- 12 Spanish onions 1 bulb of garlic 40g of salt 120g curry powder 240g raisins 6 star anise 2g cayenne 240ml distilled malt vinegar 1 litre chicken stock 150g cornflour
Method
bbq sauce
Place pineapple juice, chili and ginger in a pan and reduce by half.
Add all other ingredients except salt.
Bring to the boil and simmer until thick and glossy.
Add salt and blend.
braised kale
In a large pan, sweat onions, garlic and anchovies in oil for 5-10 minutes.
Once soft, add kale and season. Place lid on top of steam.
Add stock (in small batches) cover with a lid and braise on a low heat for 30-35 minutes until tender.
Drain pickled cabbage and slice.
Add and chill, vac pac ready for service.
Faggot mix
Place all ingredients in a suitable bowl, ensure mixed.
Fry a small piece off to test.
Royale mix
Whisk all ingredients together, season.
Place 45g in black Staub dish.
Cook in a bain marie at 100.C for 10-12 mins.
Smoked aioli
Place all ingredients into robot coupe apart from oil.
Mix and slowly add oil until emulsified.
Check seasoning and place in piping bag for serving.
Vegetable purée
After beans have soaked for 24hrs, drain and rinse under cold water.
Place all ingredients apart from smoked butter into a suitable pan.
Bring to the boil, skim any scum off.
Simmer until tender, then blend until smooth with smoked butter.
Vac pac into 300g bags ready to make royal.
Matson sauce
Slice onions and garlic and sweat in pan with salt.
Put star anise in muslin bag add spices and raisins and continue to cook.
Add chicken stock and vinegar and cook till desired consistency.
Blend in vita and pass through chinois into large pan.
Dissolve cornflour in water then add the cornflour-water mix to sauce to thicken stirring continuously.
Correct seasoning with lemon juice, salt and butter.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
