Brian Turner’s Sage and Onion Guinea Fowl
This sage and onion crown of guinea fowl with a bubble and squeak rosti, braised carrots and chanterelle mushroom gravy from Brian Turner is simply delicious!
Ingredients
- 2 crowns of guinea fowl
- 2oz butter
- 1 finely chopped onion
- 2tbsp chopped sage
- 1tbsp oil
- 2 large potatoes, part cooked
- 2 rashers bacon
- 4oz cooked cabbage
- 1 shredded shallot
- Salt & pepper
- 1tbsp Worcestershire sauce
- 2oz butter
- 12 chantenay carrots
- 2oz butter
- ¼ pt chicken stock
- Salt & pepper
- 1tbsp chopped parsley
- 4oz chanterelle mushrooms
- 1 finely chopped shallot
- 1 clove garlic
- 2oz butter
- 2tbsp dry white wine
- ¼ pt chicken stock
Method
Melt butter and add onion and sweat to soften, add sage, stir, take out and put to one side to cool.
Using the same pan, seal and colour the crowns of guinea fowl then put to one side
When cooled put the sage and onion into the birds, between the skin and the flesh.
Roast in the oven 180 c for 30 minutes until just cooked.
Take out and put in warm place.
Put the clove of garlic on a fork and rub in the pan, then add the trimmed mushrooms and shallot and lightly colour.
Add white wine and reduce, then add chicken stock and reduce again.
Shake in the butter and season.
Meanwhile put the carrots on to cook, melt the butter, add the carrots and swirl around then add chicken stock and gently braise, take out and mix with parsley.
At the same time, grate the potatoes into a bowl. Cut the bacon into strips and colour in 1oz butter.
Add shallots, lightly cook and then tip into potato mix. Add cabbage, season using salt and pepper and Worcestershire sauce. Mould into balls and fry in butter in small cast iron pans. Colour the base then turn over and finish cooking for 5 minutes in oven 180 c.
Turn out and serve with breasts of Guinea fowl
Ingredients
- 2 crowns of guinea fowl
- 2oz butter
- 1 finely chopped onion
- 2tbsp chopped sage
- 1tbsp oil
- 2 large potatoes, part cooked
- 2 rashers bacon
- 4oz cooked cabbage
- 1 shredded shallot
- Salt & pepper
- 1tbsp Worcestershire sauce
- 2oz butter
- 12 chantenay carrots
- 2oz butter
- ¼ pt chicken stock
- Salt & pepper
- 1tbsp chopped parsley
- 4oz chanterelle mushrooms
- 1 finely chopped shallot
- 1 clove garlic
- 2oz butter
- 2tbsp dry white wine
- ¼ pt chicken stock
Method
Melt butter and add onion and sweat to soften, add sage, stir, take out and put to one side to cool.
Using the same pan, seal and colour the crowns of guinea fowl then put to one side
When cooled put the sage and onion into the birds, between the skin and the flesh.
Roast in the oven 180 c for 30 minutes until just cooked.
Take out and put in warm place.
Put the clove of garlic on a fork and rub in the pan, then add the trimmed mushrooms and shallot and lightly colour.
Add white wine and reduce, then add chicken stock and reduce again.
Shake in the butter and season.
Meanwhile put the carrots on to cook, melt the butter, add the carrots and swirl around then add chicken stock and gently braise, take out and mix with parsley.
At the same time, grate the potatoes into a bowl. Cut the bacon into strips and colour in 1oz butter.
Add shallots, lightly cook and then tip into potato mix. Add cabbage, season using salt and pepper and Worcestershire sauce. Mould into balls and fry in butter in small cast iron pans. Colour the base then turn over and finish cooking for 5 minutes in oven 180 c.
Turn out and serve with breasts of Guinea fowl
