The sauce: bring chicken stock to the boil. Add cream
and a few firm shoots of Pineau des Charentes.
Reduce and bind the sauce. Season to taste.
The hot peas pesto: sauté chopped onion and garlic in some
butter. If you use peas from the freezer, cook them first (a few
minutes on the highest setting) in the microwave. You can also
steam them. Keep a handful of peas for finishing and put the
rest in the pan with the onion and garlic. Let them simmer
together for a few more minutes on low heat. Season to taste
with salt and pepper.
Meanwhile, roast the pine nuts and grate the Parmesan. Put
them both together with the peas in the blender. Add a little
poultry stock and mix until homogenous. Deep fry red onion
rings.
guinea fowl with Pineau des Charentes
Make a puree of sweet potato, in
the same way as you make
ordinary mashed potatoes. Fill
Creuset pots with it, cover with
ground Gruyère and let it gratinate under the grill.
Fry the guinea fowl fillets on both sides in a deep pan. Leave
to cook covered for another 10 minutes on low heat. Leave to
rest for a while.
On the dinner plate: a pre-cut guinea fowl fillet topped with
the sauce. Place the fried onion rings on top. Next to that a
ring of warm peas pesto. Sprinkle on the pesto and all around,
the warmed separately steamed peas. Put a jar of sweet
potato gratin in the free space.
red onions
sweet potatoes
garlic
pine nuts
Gruyère
Parmesan
butter
salt and pepper
guinea fowl fillets
Pineau des Charentes
peas (frozen)
chicken stock
cream
onion
Guinea fowl
with Pineau des
Charentes
red onions
sweet potatoes
garlic
pine nuts
Gruyère
Parmesan
butter
salt and pepper
The sauce: bring chicken stock to the boil. Add
cream and a few firm shoots of Pineau des
Charentes. Reduce and bind the sauce.
Season to taste.
The hot peas pesto: sauté chopped onion and
garlic in some butter. If you use peas from the
freezer, cook them first (a few minutes on the
highest setting) in the microwave. You can also
steam them. Keep a handful of peas for
finishing and put the rest in the pan with the
onion and garlic. Let them simmer together for
a few more minutes on low heat. Season to
taste with salt and pepper.
Meanwhile, roast the pine nuts and grate the
Parmesan. Put them both together with the
peas in the blender. Add a little poultry stock
and mix until homogenous. Deep fry red onion
rings.
Make a puree of sweet potato, in the same
way as you make ordinary mashed potatoes.
Fill Creuset pots with it, cover with ground
Gruyère and let it gratinate under the grill.
Fry the guinea fowl fillets on both sides in a
deep pan. Leave to cook covered for another
10 minutes on low heat. Leave to rest for a
while.
On the dinner plate: a pre-cut guinea fowl fillet
topped with the sauce. Place the fried onion
rings on top. Next to that a ring of warm peas
pesto. Sprinkle on the pesto and all around, the
warmed separately steamed peas. Put a jar of
sweet potato gratin in the free space.
guinea fowl fillets
Pineau des
Charentes
peas (frozen)
chicken stock
cream
onion
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
