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Receta Pan Fried Guinea Fowl With Red Wine Sauce
by Global Cookbook

Pan Fried Guinea Fowl With Red Wine Sauce
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  Raciónes: 6

Ingredientes

  • 25 gm butter
  • 1 Tbsp. oil
  • 6 x guinea fowl or possibly cornfed chicken breast fillets each about 150g
  • 175 gm rindless streaky bacon minced
  • 225 gm button mushrooms
  • 225 gm button onions peeled
  • 2 Tbsp. plain flour
  • 90 ml brandy
  • 350 ml red wine such as cabernet sauvignon
  • 600 ml chicken stock
  • 1 Tbsp. redcurrant jelly
  • 1 x salt and freshly grnd black pepper

Direcciones

  1. Heat the butter and oil in a sautee pan or possibly wide casserole on the boiling plate. Add in the guinea fowl skinside down and cook for 3 to 4 min till a deep golden.
  2. Turn and seal the other side.
  3. Transfer the guinea fowl to an ovenproof dish and place in the simmering ovenwhile you make the sauce.
  4. Add in the bacon mushrooms and onions to the saute/fry pan.
  5. Cook on the boiling platefor 4 to 5 min or possibly till golden brown.
  6. Add in the flour stirring till smooth.
  7. Stir in the brandy and wine bring to the boil and let bubble furiously till reduced by half either on the boiling plateor on the floor of the roasting ovenfor 5 min.
  8. Add in the stock and redcurrant telly.
  9. Bring to the t season and return the guinea fowl to the pan.
  10. Cover and cook in the simmering ovenfor 15 to 20 min.
  11. Serve at once accompanied by creamy mashed potatoes and a green vegetable.
  12. Guinea fowl most closely resembles chicken in taste but it has a superior delicate gamey flavour. creamy mashed potato and a steamed green vegetable perfectly offset this wonderfully rich dish.
  13. Serves 6