- 1 guinea fowl
- 1 bt ginger tom
- 200 streaky bacon
- 250 g wild mushrooms
- 1kg butternut squash
- 1ltr chicken/veal stock
- 200 g thyme
- 1 bulb garlic
- 1kg basic root vegetables
- 250g butter
Guinea fowl with root vegetables
Guinea fowl with root vegetables
With its mild taste, guinea fowl lends itself to a range of flavours and guinea fowl recipes. Why not give the following Guinea fowl with root vegetables recipe a try in your kitchen? We have recently entered a cookery competition in Manchester run by the Great Northern Cook Off. Unfortunately we only made round two. This was one of the three dishes we prepared. Allow 1.5 hours.
Ingredients
Method
1. Cut and portion guinea fowl;
Guinea Fowl-Spread back legs and cut at knuckle.
Dislocate the front legs (semi-circular motion)
Cut down spine holding the bird to remove the breast.
Cut through legs to split thigh from leg. (feel for the joint)
Trim thighs-dislocate then hold by legs and let the rest dangle and cut.
Breast- French trim. Pinch either side of the bone and cut away leaving the bone bare. Chop the bone with heel of knife.
2. Cooking guinea fowl;
Season and seal fowl in a heavy pan (skin side down) with oil add mirepoix, garlic and thyme. Deglaze with ginger tom and braise in oven @170 degrees, keeping the breast and thighs separate.
Thighs and drum sticks: Oven at 170 degrees for 20 mins. Breast: Oven at 170 degrees for 12 mins.
Add ½ bottle of red wine and 1 pint of chicken stock to each pan. Cover with foil.
2 x carrots and 2 x shallots roughly chopped. Add oil table spoon to pan. 1 x full bulb of garlic. No seasoning. Keep stirring. Once the wings and thighs have sealed add bottle of ginger tom.
When fowl is cooked strain stock from pan threw chinois place liquor back in pan and reduce till sauce consistency. Whisk inn a few k***s of butter to give a gloss.
Leave in heat to reduce. Add couple springs of thyme. Use liquid from braised pans to sauce and reduce.
3. Root Vegetable;
Dice squash and baton small end. Boil batons in salted water till al dente. Refresh and drain. After the dice is cooked smoke in wok for about 2- 3mins. Blitz season and pass.
Roughly chopped root veg in deep pan. (not peeled)
Butternut squash puree: Apple corer for BN barrels
Peel and cube the remaining BN. Add to pan of boiling water for 2/3 mins with salt.
Remove cubes from water. Line pan with foil. Add rice and sawdust / wood. Put collider on top and add BN. Keep tasting and do not smoke for too long!. Blend using water from pan.
4. Misc;
Prep wild mushrooms
Roast batons of squash in small pan with oil then butter, season
Finish and plate
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.
