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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Carlton Food Network

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