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Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 lt chicken stock (qv)
- 200 ml dry white wine
- 1 clv garlic crushed
- 1 x bay leaf
- Â Â Fresh rosemary and thyme 1 sprig of each
- 1/2 x diced leek
- 1 x shallot sliced
- 1 x carrot diced
- Â Â celery stick sliced
- 4 x breasts of guinea fowl skinless
- Â Â Cabbage with chestnuts (qv)
- Â Â Lentil puree (qv)
Direcciones
- Prepare the poaching liquid by combining all the ingredients except the breasts then simmer till well infused.
- Pass through a fine sieve.
- Poach the guinea fowl breasts in the liquid till cooked but still pink then slice.
- Heat the cabbage and chestnuts.
- Heat the lentil puree.
- Arrange a bed of cabbage and chestnuts in the centre of each bowl.
- Slice each guinea fowl breast as petals and place on top of the cabbage.
- Spoon the lentil puree carefully around.
- For a more festive dish substitute pheasant for the guinea fowl. Poach in the same way and present it with a little parcel of chestnuts wrapped in cabbage placed in the centre of the plate with the petals of pheasant surrounding it. The best sauce to accompany this is a thinned out celeriac puree (qv).
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 505g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.57g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 447mg | 19% |
| Potassium 633mg | 18% |
| Total Carbs 15.47g | 4% |
| Dietary Fiber 6.3g | 21% |
| Sugars 7.03g | 5% |
| Protein 5.17g | 8% |
