Recipes

Guineau fowl with parma ham and lemon filling

Print Friendly, PDF & Email

Guinea fowl saltimbocca with frothy garlic sauce and purple sprouting broccoli with asparagus or Cavala Nero with red onions
perges
for 10 guests
Ingredients:
5 double guinea fowl breasts I always ask for with thigh bone (in Dutch met stick)
2 lemons, remove the skin with a knife
1 bunch of sage leaves
300g coppa di Parma Cheaper) or Parma ham
4 cloves of garlic (smoked) optional
Salt and pepper
2 glasses of Marsala
25 g butter
Garlic sauce:
1 glass of dry white wine
2 shallots
40g butter
3 dl bouillon
3 cloves of garlic
Branch of thyme
1 bay leaf
2 dl whipping cream
salt and pepper
Preparation:
Make an opening under the skin of the double breasts , by pulling the skin up and making room with your fingers. (photo coming)
Chop the lemon skins and Coppa di Parma in chunks. Deep fry the sage leaves in some olive oil, drain well and crumb them over the lemons and the Coppa di Parma. Put everything including the garlic in the food processor. Chop with the pulse button. Place a spoon of this mixture under the skin of the breasts, and pat the skin down on the filling.
Season with salt and pepper and place the breasts at least an hour in the fridge.
Fry the breasts, skin side down, in a pan in a little oil and butter until just coloured, then place them on a tray, skin side upwards, deglaze( this means pour the cold Marsala on the hot pan , carefully and it will lift off any baked on delicious pieces and flavours.) the pan with the Marsala and pour the sauce over the breasts.
Bake in a hot oven for 7 minutes. The cooking time depends on the thickness, so test the breast meat with a metal pricker to see if it is hot enough in the centre.
To serve you cut the breast in the middle lengthways and then you slice each breast in 4-5 slices.
For the garlic sauce: Blanch the garlic in the cream. Save the cream. Remove the garlic and peel and chop. Sautee the shallots in some butter, add the white wine and reduce until a third. Then add the bouillon, the garlic and the thyme and reduce until half. Remove the herbs and add the cream, puree the sauce with a hand blender just before serving so it becomes all frothy. Add the cooking juices from the quineau fowl to the sauce. Season to taste
Cavala Nero red onions and parmesan cheese
1 ½ kg Cavolo Nero
salt and pepper
½ dl olive oil
50 g butter
2 red onions
2 cloves of garlic
100g Parmesan cheese
Wash and clean the Cavolo Nero, remove the hard centre stalks, heat the olive oil in a pan, add the Cavolo Nero, salt pepper and a little water, cover and cook slowly until tender.
Meanwhile heat the remaining oil in a pan, add the onions and garlic and cook until the onion is soft, drain the Cavolo Nero and press well to remove any moisture, (see photo) chop roughly add to the garlic butter and warm through , add the grated Parmesan cheese and serve.
I once had my own cooking school in Dutch daily Newspaper together with Sylvia Borger a well know Dutch food journalist . A fantastic time , but like all good things it had to end…
She writes very well. I just do my best ..
image
Salsify is a poor mans asparagus, difficult to clean, but very tasty.
If you scrub it well you can also peel into thin slices and friture ( as one can with celeriac ) for garnish for dishes .
Broccoli or Cimi di Rapi with Salsify, garlic and caper butter
Ingredients:
1 ½ kg sprouting broccoliu or cimi di rape
1 dl olive oil
2 cloves of garlic
optional a little fresh chilli
salt and pepper
1 bunch salsify
50 g butter
2 tbsp capers
50 g butter + 50 g butter
salt and pepper
Wash and trim the broccoli remove the hard stalk if necessary, bring a pan of water to the boil add a tsp of salt and blanch the broccoli for 2 minutes, drain well and place directly in cold water to stop the cooking process. Allow to drain well, heat the olive oil with garlic and allow to infuse, for 10 minutes
Peel the salsify ( put on gloves) and cut into pieces, cook in boiling sallted water till al dente approx 7 minutes. Drain well
Heat the grill pan for 5 minutes and brush the broccoli with the infused oil, then grill the broccoli a few pieces at at time turning well to grill all over. Or roast in the oven..Easier
Set aside and keep warm or reheat in the oven later
Fry the salsify in a non stick pan with the butter season well to taste, remove from the pan add to the broccoli.
Heat a further 50 grams of butter in the pan to a noisette add the capers and a little balsamic season well to taste and pour over the broccolli. Serve with the guineau fowl

Leave a Reply

Your email address will not be published. Required fields are marked *