- 100ml white wine
- 25ml Madeira
- 250ml chicken stock
- 150ml veal stock
- 2 sprigs of thyme
- 1 star anise
- Splash of sherry vinegar
- 3 large white onions
- 150g butter
- 2 sprigs of Thyme
- 1 sprig of rosemary
- 4 cloves of black garlic
- 500g desiree potatoes (baked)
- 125g butter
- 125ml whole milk
Brine and Guinea fowl
- 6 litres of water
- 600g salt
- 10 sprigs of thyme
- 2 tablespoons of fennel seeds, coriander seeds, black peppercorns
- Guinea fowl supremes
- Handful of wild mushrooms
- Add the Madeira, white wine, thyme and star anise to a heavy bottomed saucepan.
- Once reduced to a syrup like consistency, add the veal and chicken stock.
- Once reduced by half, add the sherry vinegar and check the seasoning.
- You can add a small knob of butter once reduced for an extra shine to the sauce.
- Add the butter to a large pot and gently melt.
- Once melted, add the finely sliced onions, thyme and rosemary along with a largepinch of salt.
- Cook gently and stir fairly regularly to avoid burning for approximately 40-50minutes.
- Once the onions take on some colour, stir in the black garlic, which you’ll need tomash into a paste
- Bake the potatoes at 160oc for 45 minutes to 1 hour until soft.
- Scoop out the centre and add the softened butter. Mix well and then gently add the milk.
- Season with salt and white pepper to taste.
Brine and Guinea Fowl
1. Brine the supremes for 10 minutes, then place on to a cloth and pat dry before cooking.
2. Gently brown the Guinea fowl in a pan, skin side down, until they slightly brown.
3. Turn over and brown the other side for approximately 1 minute.
4. Add some butter, turn the Guinea fowl back over onto the skin and finish in the oven. 5. This should take between 6-8 minutes at 180oc. (Because we have brined the
Guinea fowl, it allows us to cook the breast a little more than normal, whilst still
holding on to as much moisture as possible.)
6. Place a probe into the thickest part of the breast and it should read over 65oc.
7. The wild mushrooms are simply pan fried in hot oil and finished with a little butter.