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David Hall

David Hall

Chef, Pure South Dining
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Roasted guinea fowl, Brussels sprouts, baby beets and quince recipe

Lifestyle — Posted 23/08/16

A deliciously juicy dish, full of flavour and colourful veggies.

This dish is also fantastic using chicken instead of guinea fowl.

Serves: 2 (per bird)

Ingredients

For the guinea fowl

2 litres chicken stock

1 guinea fowl (or small chicken)

6 sprigs of thyme

1 carrot

1 celery stick

2 brown onions

1 bay leaf

2 cloves garlic

3 black peppercorns

2 juniper berries

Salt for seasoning

For the sauce

2 banana shallots, thinly sliced

2 cloves garlic

100 g smoked bacon

200 ml white wine

1 teaspoon fresh thyme leaves

250 ml chicken stock

For the garnish

1 bunch baby golden beetroot

1 bunch baby red beetroot

100 g Brussels sprouts.

2 quinces

Method

For the roasted guinea fowl

1. Heat the chicken stock with the vegetables and spices in a large pan to 80°C, using a thermometer 

2. Poach the whole bird in the stock for 8-10 minutes, then remove and dry the skin with a cloth (poaching the bird seals in the moisture). 

3. Preheat the oven to 180°C. 

4. Brown the guinea fowl in a pan until golden. Add garlic and thyme and place the pan in the oven for a further 5 minutes. 

5. Remove from the oven and place on a resting rack until ready to carve.

For the beetroots, quince and sprouts

1. Place the beetroots in an oven proof tray; season with salt and a touch of veg oil. Cover with tin foil and bake at 170°C for 15 minutes. Once cooked, rub off the skins and place to one side until ready to serve. 

2. Wrap the quinces in foil and place them in the oven at 170°C for 20 minutes until slightly soft but still holding their shape. Allow to cool then finely dice. 

3. Prepare  the Brussels sprouts by removing the root, then peel off the leaves, keeping them whole.

For the sauce

1. Sweat off the shallots, garlic and bacon for a few minutes (lightly fried until the onions are translucent). 

2. Deglaze the pan (by dissolving the brown residue) with the white wine; reduce by two-thirds then add the guinea fowl stock. 

3. Reduce till thickened slightly. Season to taste.

To serve

1. Blanch the Brussels sprout leaves in salted  boiling water for 20 seconds. Remove and brush lightly with olive oil. 

2. Warm the beetroots; lightly season and brush with oil. 

3. Serve slices of breast and one leg per plate. 

4. To finish, add the diced quince to the heated sauce for just the last minute, and pour on the bird.

Try David’s modern Australian creations at Pure South Dining at Melbourne's Southgate. 

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