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Receta Pan Fried Guinea Fowl With Curry Potato Gratin And Mango Dr

by Global Cookbook

Ingredientes

4 x 200 g breast of guinea fowl take the breast and legs off the carcass 2 kg Guinea fowl carcass 500 gm Onion 500 gm Celery 50 gm Garlic 1 lt Chicken stock 1/2 lt Red wine 10 ml Extra virgin olive oil 100 gm Butter     Seasoning to taste 500 gm Potatoes, (Maris Bard) 20 gm Garlic 5 gm Thyme

400 ml Double cream 20 gm Curry pwdr     Seasoning     Mango     Spring onion     Red chilli     Extra virgin olive oil     Balsamic vinegar     Caster sugar     Lemon juice     Chives     Salt and pepper

Direcciones

1. 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 min, the leg 12 min at 180C.
2. Roast carcasses in the oven at 180C for about 10 min till brown. In a separate pan brown the onion and celery in butter and extra virgin olive oil (about 5 min). Add in the garlic, then the red wine and reduce for about 4 min on a high flame. Add in chicken stock and reduce again for 30 min. Strain the liquid into another pan and reduce to a sauce consistency.
3. Bring the cream to the boil with the thyme, garlic, seasoning and curry pwdr. 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 min at 180C. Remove, cold and chill till required. Using a cutter cut in to portions and reheat at 180C for approximately 5-8 min.
4. Peel and dice mango. Finely chop spring onion, chives and chilli. Combine the ingredients in a bowl. Infuse for 24 hrs before use.

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