Imi Kader creates a duo of guinea fowl with polenta and potato recipe

Essential  Cuisine

Essential Cuisine

Premium Supplier 28th August 2014

Imi Kader creates a duo of guinea fowl with polenta and potato recipe

Imi Kader, executive chef of London's Chelsea Harbour Hotel, creates a duo of guinea fowl with polenta and potato recipe. The dish, which is both a breast and leg of guinea fowl, is complemented by a jus made using Essential Cuisine Chicken Stock and Game Glace.
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The Chelsea Harbour Hotel is a 158-bedroom property situated in fashionable West London. Imi is executive Chef and heads up a team of 22 chefs.

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