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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 x Guinea fowl Salt and pepper
- 1 Tbsp. Extra virgin olive oil
- 1 sm Onion
- 400 ml Red wine
- 1 Tbsp. Balsamic vinegar Knob of butter Sunflower oil for deep frying
- 2 x Parsnips, peeled Salt and pepper
- 1 Tbsp. Extra virgin olive oil
- 1 sm Onion, finely diced
- 1 x Egg
- 2 Tbsp. Fresh sage, minced (2 to 3)
- 25 gm Breadcrumbs
Direcciones
- 1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a saute/fry pan
- (suitable for the oven). Remove supremes (breast and joint) from guinea fowl. Fry the supremes for 1 minute on each side.
- 2 Season and transfer to the oven for 10-15 min till cooked through.
- Remove from the oven and allow to rest, reserving the juices. Serve with the onion gravy, parsnip chips, stuffing and thyme.
- ONION GRAVY:1 Heat the oil in a small frying pan. Peel and slice the onion and fry till softened. Add in 200ml of the red wine, the balsamic vinegar and reduce till thickened.
- 2 Put the reserved guinea fowl juices in a small pan and heat. Add in the remaining red wine, onion mix and the butter to the pan and heat through.
- PARSNIP CHIPS:1 Heat a medium pan third filled with sunflower oil. Finely slice the parsnip and deep fry till crisp and golden brown. Drain on kitchen paper and season.
- STUFFING:1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a small frying pan and fry the onion till softened. Beat the egg in a bowl and season. Mix the egg, onions, sage and breadcrumbs in a bowl. Mould into balls and place in a greased gratin dish and bake for 5 mins.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 637g | |
| Calories 921 | |
| Calories from Fat 414 | 45% |
| Total Fat 46.83g | 59% |
| Saturated Fat 7.59g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 267mg | 11% |
| Potassium 840mg | 24% |
| Total Carbs 42.91g | 11% |
| Dietary Fiber 4.9g | 16% |
| Sugars 9.77g | 7% |
| Protein 10.96g | 18% |
