Pan-fried guinea fowl with curry potato gratin and mango dr
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 200 g breast of guinea fowl take the | |
| ; breast and legs off the carcass | ||
| 2 | kilograms | Guinea fowl carcass |
| 500 | grams | Onion |
| 500 | grams | Celery |
| 50 | grams | Garlic |
| 1 | litre | Chicken stock |
| ½ | litre | Red wine |
| 10 | millilitres | Olive oil |
| 100 | grams | Butter |
| Seasoning to taste | ||
| 500 | grams | Potatoes; (Maris Bard) |
| 20 | grams | Garlic |
| 5 | grams | Thyme |
| 400 | millilitres | Double cream |
| 20 | grams | Curry powder |
| Seasoning | ||
| Mango | ||
| Spring onion | ||
| Red chilli | ||
| Olive oil | ||
| Balsamic vinegar | ||
| Caster sugar | ||
| Lemon juice | ||
| Chives | ||
| Salt and pepper | ||
Directions
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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