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Receta Breast Of Guinea Fowl With A Dried Fruit Salad
by Global Cookbook

Breast Of Guinea Fowl With A Dried Fruit Salad
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Ingredientes

  • 1 x 800 g guinea fowl
  • 1 Tbsp. Nut oil
  • 15 gm Butter
  • 100 ml Double cream
  • 1/4 tsp Chilli pwdr
  • 1/4 tsp Grnd cinnamon
  • 1/4 tsp Garam masala
  • 1/4 tsp Cumin
  • 1/4 tsp Paprika
  • 2 x Cloves
  • 10 x Coriander seeds, crushed
  • 4 x Cardamom seeds, crushed
  • 125 ml Lowfat yoghurt
  • 15 gm Walnuts, crushed
  • 15 gm Dry apricots
  • 15 gm Dry figs
  • 15 gm Almonds, flaked and toasted
  • 100 ml Lemon juice
  • 15 gm Cashew nuts, toasted and crushed
  • 1 Tbsp. Nut oil
  • 1 x Shallot, finely minced
  • 1 x Carrot, diced
  • 1 sprg thyme
  • 1 1/4 lt Chicken stock
  • 75 ml Port

Direcciones

  1. Marinate the breasts in the spices and lowfat yoghurt mix and leave in a cold place for 6-8 hrs.
  2. Make the stock by frying the carcass and drumsticks and wing tips in the nut oil, till browned. Add in the shallots, onion, carrot and a sprig of thyme. Add in the port wine, chicken stock and simmer for 50 min, then strain.
  3. Cook the breasts in a little oil and butter rapidly to colour then add in stock to cover. Cook for 8-10 min, remove the breasts and reduce the liquid.
  4. To serve place a ring and fill with salad. Place guinea fowl on plate and coat with sauce.
  5. Dry fruit salad: Chop all dry fruits to manageable pcs. Mix all ingredients together and keep refrigerated till ready for use.