stuffed guinea fowl with grilled beetroot

stuffed guinea fowl with grilled beetroot 

ingredients - info onions garlic chestnut mushrooms butter thyme rosemary salt & pepper grison meat minced chicken guinea fowl fillets
Stuffing: dice the onion, garlic and mushrooms and fry them briefly in some butter with thyme, rosemary, pepper and salt. Add a couple of tablespoons of finely chopped grison meat and fry with them. Pour the contents of the pan through a sieve to remove the fat and excess liquid. Press dry and add the preparation to the minced chicken. Mix well and set aside in a cool place. Guinea fowl fillets: place the fillets on a sheet of aluminium foil that has been sprayed with olive oil beforehand. Cover with a sheet of baking paper and flatten them with a meat tenderizer. Now spoon a couple of tablespoons of the stuffing in the middle of the fillets and roll them up in the foil. Tightly close the ends. Place the rolls in an oven dish and put it in an oven pre-heated to 185°C for one hour. Remove from the oven and leave to rest for 15 minutes. Remove the aluminium foil and fry the rolls in some olive oil until golden brown. Cut them into slices with an electric knife just before serving. Forestière sauce: soak a large portion of dried porcini in lukewarm water. Strain, but keep the soaking water. Fry coarsely chopped chestnut mushrooms, soaked ceps, crushed garlic and chopped shallots in butter. Add the soaking water and leave to simmer. Then use a hand blender and sieve the mixture. Add cream to the strained sauce, season with salt and pepper and reduce to sauce thickness or thicken if desired.
olive oil dried porcini mushrooms shallots cream carrots (different colour) red beets, cooked old balsamic vinegar celeriac young carrots purslane or other greens potato croquettes
Carrot puree: steam some orange carrots until tender and put them in the blender with a dash of cream. The result should be a semi-solid preparation, which is spooned into a piping bag for further use. Carrot slices: peel a few white carrots and cut them into slices. Steam them until done. Carrot strings: peel a few purple carrots and spin them into long strings. Steam the strings until done. Grilled beetroot: take pre-cooked red beetroot and cut it into very thin slices with the bread or meat processor. Heat a grill pan, spray the beet slices with olive oil and grill them gently for a few minutes on both sides. Sprinkle them with aged red balsamic vinegar. Celeriac cubes: cut part of a celeriac into thick slices and then into cubes. Fry them golden brown in some butter. Season with salt and pepper. Young carrots: peel the carrots, steam them briefly and fry them in a hot pan in some butter until they colour. On the dinner plate: spray some rings on the plate with the piping bag with orange carrot puree. In the ring: a spoonful of sauce with two slices of guinea fowl on top. Next to it, a couple of slices of grilled beetroot, the young carrots, the white carrot slices, the purple carrot ribbons and the celeriac cubes. Do this according to your own inspiration. Finish off with a few leaves of purslane if it is in season, or another green touch of your choice. Serve with potato croquettes.
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Belgian Cuisine and more creative cooking
ingredients - info onions garlic chestnut mushrooms butter thyme rosemary salt & pepper grison meat minced chicken guinea fowl fillets

stuffed guinea fowl

with grilled beetroot

Ingredients Directions
olive oil dried porcini mushrooms shallots cream carrots (different colour) red beets, cooked old balsamic vinegar celeriac young carrots purslane or other greens potato croquettes
Stuffing: dice the onion, garlic and mushrooms and fry them briefly in some butter with thyme, rosemary, pepper and salt. Add a couple of tablespoons of finely chopped grison meat and fry with them. Pour the contents of the pan through a sieve to remove the fat and excess liquid. Press dry and add the preparation to the minced chicken. Mix well and set aside in a cool place. Guinea fowl fillets: place the fillets on a sheet of aluminium foil that has been sprayed with olive oil beforehand. Cover with a sheet of baking paper and flatten them with a meat tenderizer. Now spoon a couple of tablespoons of the stuffing in the middle of the fillets and roll them up in the foil. Tightly close the ends. Place the rolls in an oven dish and put it in an oven pre-heated to 185°C for one hour. Remove from the oven and leave to rest for 15 minutes. Remove the aluminium foil and fry the rolls in some olive oil until golden brown. Cut them into slices with an electric knife just before serving. Forestière sauce: soak a large portion of dried porcini in lukewarm water. Strain, but keep the soaking water. Fry coarsely chopped chestnut mushrooms, soaked ceps, crushed garlic and chopped shallots in butter. Add the soaking water and leave to simmer. Then use a hand blender and sieve the mixture. Add cream to the strained sauce, season with salt and pepper and reduce to sauce thickness or thicken if desired.
Carrot puree: steam some orange carrots until tender and put them in the blender with a dash of cream. The result should be a semi-solid preparation, which is spooned into a piping bag for further use. Carrot slices: peel a few white carrots and cut them into slices. Steam them until done. Carrot strings: peel a few purple carrots and spin them into long strings. Steam the strings until done. Grilled beetroot: take pre-cooked red beetroot and cut it into very thin slices with the bread or meat processor. Heat a grill pan, spray the beet slices with olive oil and grill them gently for a few minutes on both sides. Sprinkle them with aged red balsamic vinegar. Celeriac cubes: cut part of a celeriac into thick slices and then into cubes. Fry them golden brown in some butter. Season with salt and pepper. Young carrots: peel the carrots, steam them briefly and fry them in a hot pan in some butter until they colour. On the dinner plate: spray some rings on the plate with the piping bag with orange carrot puree. In the ring: a spoonful of sauce with two slices of guinea fowl on top. Next to it, a couple of slices of grilled beetroot, the young carrots, the white carrot slices, the purple carrot ribbons and the celeriac cubes. Do this according to your own inspiration. Finish off with a few leaves of purslane if it is in season, or another green touch of your choice. Serve with potato croquettes.
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Belgian Cuisine and more creative cooking
Nederlands
français