Pan-fried guinea fowl with curry potato gratin
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | 200 g breast of guinea fowl take; the | |
| 1.00 | ; 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 | 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 | Seasoning | |
| 1.00 | Mango | |
| 1.00 | Spring onion | |
| 1.00 | Red chilli | |
| 1.00 | Olive oil | |
| 1.00 | Balsamic vinegar | |
| 1.00 | Caster sugar | |
| 1.00 | Lemon juice | |
| 1.00 | Chives | |
| 1.00 | 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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