 |
| |
 |
|
|
|
|
| |
 |
|
| |
Home Page
»
Ethnic Recipes
»
Guinean
|
|
| |
|
|
| |
Griddled Guinea Fowl with Creamed Spinach and a Herb Butter |
|
| |
Convert to US/English units
Griddled Guinea Fowl with Creamed Spinach and a Herb Butter - print recipe
|
|
| |
 |
|
| |
|
| Yield: |
| 8 |
| Ingredients: |
| |
|
200 ml
|
whipping cream |
|
1
|
bay leaf |
|
6
|
pepperconts |
|
1
|
parsley stalk |
|
112
|
onion sliced |
|
250 gm
|
unsalted butter at room temperature |
|
|
grated zest of 1/2 small lemons |
|
3 clv
|
garlic crushed with salt |
|
2
|
handfuls coarsely chopped herbs (parsley tarragon basil and chervil plus a little tliyme and rosemary) |
|
|
tabasco to taste |
|
500 gm
|
fresh spinach |
|
|
nutmneg |
|
| Method: |
8 Guineafowl breasts slashed and ribbed with olive oil a little lemon juice and some herbs
Heat the cream with the bay leaf peppercoms parsley stalk and onion. Draw off the heat just before it comes to the boil and set aside to infuse. This can be done in advance and the cream refrigerated.
In a bowl combine the butter lemon zest one of the garlic cloves herbs and Tabasco with salt to taste.
Do this by hand so that the herbs remain distinct.
Place the butter on a sheet of clingfilm roll into a cylinder about 3cm in diameter and seal the ends like a Christmas cracker.
If short of time place in the freezer for half an hour otherwise put in the fridge.
Reheat the cream strain and reserve.
Put 4 tbsp of water in a large saucepan with a closefitting lid over a high heat.
Add the spinach with a little salt and put on the lid for 2 minutes. Remove the lid give it one quick stir strain and press out the excess water.
While it is still warm place in a food processor and dribble in the cream until it forms a smooth pur6e. You may not need all the cream it depends on how much is absorbed by the spinach.
While the processor is still running add the remaining garlic cloves season and add a few gratings of nutmeg.
Set aside.
You can roast grill or fry the guinea fowl breasts but my preferred method is to use a ridged castiron griddle pan.
Make sure the griddle is very hot then lay the guinea fowl on top skinside down.
When the meat starts to sizzle turn the heat down to medium or you risk burning it.
Cook for 7 minutes on each side but beware: if you turn the heat down too much you will need to extend the cooking time.
Remove the breasts to a warm dish and set aside.
Reheat the creamed spinach and divide between 8 plates.
Slice the breasts on the diaaonal and place on top of the spinach along with any of the meat juices that have gathered in the pan.
Top with a generous slice of the herb butter.
You will need to buy whole guinea fowl but the legs make a delicious casserole.
Serves 8
|
|
| Rating: 0 |
Hits: 283 |
Rate this recipe: |
|
|
| |
| More recipes |
|
|
|
|
|
|
|
|
