《 Roast Guinea Fowl with Shallot Puree 》
is again! This dish is ideal for Autumn nights and simpler than it seems! We purchased a complete guinea fowl from our native butchers and requested them to quarter it so we had the breasts for this recipe. 🖼️
Begin by making your shallot puree. Soften sliced shallots for 20 minutes, add 100ml of cream, a pinch of salt and sugar. This may be left and reheated earlier than serving. 🧅
Subsequent is the leeks. These are wealthy and salty and pack a punch. Simmer in 500ml rooster inventory, thyme and garlic for 25 minutes till mushy. Then fry in a purple scorching pan with oil till properly charred. 🐔
Whereas prepping the leeks, sear your guinea fowl in butter, rosemary and thyme till golden brown after which put within the oven at 150’C for 18 minutes. 🧈
Lastly fry your mushrooms (I obvs prevented these) and spinach in butter and plate up. 🍄
🏠👨🍳👩🍳
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