- •1x 1.2kg Johnson & Swarbrick Goosnargh Guinea fowl
- •6 slices Richard Woodall air dried ham
- •1 kg Onions
- •250g Wild mushrooms
- •1.5 Litres Chicken stock
- •250g Butter
- •3 cloves Garlic
- •I bunch Thyme
- •1 Lemon
- •Salt, pepper
Roasted crown and ballontine of Goosnargh guinea fowl with caremelised onion puree
Roasted crown and ballontine of Goosnargh guinea fowl with caremelised onion puree
With its mild taste, guinea fowl lends itself to a range of flavours and guinea fowl recipes. Why not give the following Roasted crown and ballontine of Goosnargh guinea fowl with caremelised onion puree recipe a try in your kitchen? Cooked by Matthew Lees in the Lancashire Heat of the 2014 North West Young Chef Competition.
Ingredients
Method
1.Finely slice the onion, place in a pan with a little of the butter and sweat down until soft and translucent.
2.Remove the legs from the Guinea fowl, and trim the winglets and remove carcass.
3.Remove the bone from the Guinea fowl legs and set aside.
4.Prepare the wild mushroom duxelle, by finely chopping the mushrooms, onion and garlic, Sweat down in a little of the butter, until a paste has formed, place into a piping bag and leave to cool.
5.Stuff the boned legs with the mushroom duxelle, roll in the air dried ham and wrap in cling film to form a sausage shape.
6.Poach the stuffed legs in the chicken stock for 15 minutes then remove once they are cooked.
7.Season and seal off the Guinea fowl crown, place in the oven for 20 minutes, remove and leave to rest
8.Add fresh thyme to the stock and reduce.
9.Pass the caramelised onions through a fine sieve to make a puree.
10.Remove the Ballontines from the cling film and brown off in a hot pan
11.Saute the mushrooms in a little butter, thyme, lemon juice and season.
12.Remove the breasts from the Guinea fowl.
13.Dress the plate with the Guinea fowl breast and leg, place on the onion puree and top with the mushrooms.
14.Finish with the passed jus.
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