Guinea Fowl
with Pomme puree
onions and wild mushrooms

METHOD

Sauce

1. Add the Madeira, white wine, thyme and star anise to a heavy bottomed saucepan.
2. Once reduced to a syrup like consistency, add the veal and chicken stock.
3. Once reduced by half, add the sherry vinegar and check the seasoning.
4. You can add a small knob of butter once reduced for an extra shine to the sauce.

Confit Onions

1. Add the butter to a large pot and gently melt.
2. Once melted, add the finely sliced onions, thyme and rosemary along with a largepinch of salt.
3. Cook gently and stir fairly regularly to avoid burning for approximately 40-50minutes.
4. Once the onions take on some colour, stir in the black garlic, which you’ll need tomash into a paste

Pomme Purée

1. Bake the potatoes at 160oc for 45 minutes to 1 hour until soft.
2. Scoop out the centre and add the softened butter. Mix well and then gently add the milk.
3. 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.