Yield: 4 Servings
Measure | Ingredient |
---|---|
4.00 \N | 200 g breast of guinea fowl take; the |
1.00 \N | ; breast and legs off the c |
2.00 kilograms | Guinea fowl carcass |
500.00 gram | Onion |
500.00 gram | Celery |
50.00 gram | Garlic |
1.00 litre | Chicken stock |
½ litre | Red wine |
10.00 millilitre | Olive oil |
100.00 gram | Butter |
1.00 \N | Seasoning to taste |
500.00 gram | Potatoes; (maris bard) |
20.00 gram | Garlic |
5.00 gram | Thyme |
400.00 millilitre | Double cream |
20.00 gram | Curry powder |
1.00 \N | Seasoning |
1.00 \N | Mango |
1.00 \N | Spring onion |
1.00 \N | Red chilli |
1.00 \N | Olive oil |
1.00 \N | Balsamic vinegar |
1.00 \N | Caster sugar |
1.00 \N | Lemon juice |
1.00 \N | Chives |
1.00 \N | Salt and pepper |
SAUCE
POTATO GRATIN
MANGO DRESSING
Trim the breast and wing bone and thigh bone and the leg. Pan fry the breast skin side down and the leg for 1 minute. Finish in the oven, breast should take about 8 minutes, the leg 12 minutes at 180C.
Roast carcasses in the oven at 180C for about 10 minutes until brown.
In a separate pan brown the onion and celery in butter and olive oil (about 5 minutes). Add the garlic, then the red wine and reduce for about 4 minutes on a high flame. Add chicken stock and reduce again for 30 minutes. Strain the liquid into another pan and reduce to a sauce consistency.
Bring the cream to the boil with the thyme, garlic, seasoning and curry powder. Slice the potatoes on a mandolin and arrange nicely in a roasting tray. Pass the infused cream on to the potatoes. Bake in the oven for 40 minutes at 180C. Remove, cool and refrigerate until required. Using a cutter cut in to portions and reheat at 180C for approximately 5-8 minutes.
Peel and dice mango. Finely chop spring onion, chives and chilli.
Combine the ingredients in a bowl. Infuse for 24 hours before use.
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