Gloucestershire County Cook -Off recipe
Method for guinea fowl breast:
Preheat the oven to 180°C/350F/Gas 4.
Slash the guinea fowl in three or four places.
In a pestle and mortar, grind together the 2 tbsp of the rapeseed oil, the lime juice and zest, salt, black pepper, garlic and thyme to create a paste. Set aside.
Heat the olive oil in a frying pan, sauté the bacon lardons until crispy and the fat is running.
Sear the guinea fowl on both sides to seal and give a little colour.
Place the guinea fowl on a roasting tray skin side up and paint on the lime zesty paste.
Place in the oven for 10-15 minutes until cooked, basting frequently - take care not to overcook, the breast still needs to be juicy.
Leave to rest, reserve the resting juices and lardons, for the risotto.
Method for guinea fowl thigh:
Place the basil, rocket, cheese, pine nuts and garlic into a food processor and blitz to a puree.
Add the rapeseed oil as you blitz until it forms a textured, thick paste like consistancy.
Once you’ve achieved the required consistancy, add salt and pepper to taste - the more oil you use, the looser the pesto becomes.
Open out the guinea fowl thighs and lay onto a chopping board skin side down.
Spread a thin coating of the pesto onto the flesh.
Roll back into its former state and secure with a couple of cocktail sticks.
Brush with olive oil and season lightly.
Place on a baking sheet and roast for about 30-35 minutes or until golden.
Remove the cocktail sticks.
Method for apple risotto:
Bring a pan of water to the boil.
Add the apple segments and lemon zest and blanch for 3 minutes.
Drain the apples, discarding the zest and pat dry.
Heat a frying pan until hot, add 50g of the butter and the apples and fry for about 5 minutes, stirring occasionally, until golden and caramelised.
Remove from the heat and set aside.
Place the stock into a saucepan and bring to a low boil.
Heat another pan until hot, add the rapeseed oil and the remaining butter then add the rice and cook for a minute until all the grains of rice are coated in the oil.
Add the white wine, stirring all the time until it evaporates, then add the apple juice.
Add a ladle full of boiling hot stock to the rice and stir until it’s absorbed.
Repeat this process until all the stock has been absorbed into the rice which should take about 20 minutes but you MUST KEEP STIRRING.
About 5 minutes prior to the end of cooking when the rice is almost tender, add the apples, sage, parmesan cheese and reserved bacon lardons.
Season to taste.
Method for salad:
Place the orange juice, lemon juice, vinegar, garlic, mustard, and sugar into a jar. Shake until combined. Adjust the seasoning.
Dress the salad leaves first with the rapeseed oil, then add the dressing as you require.
It is nice to exploit the lovely vibrant yellow colour of the oil.
Slice the guinea fowl breasts and serve on a warm plate with a couple of thighs, a spoonful of apple risotto and the salad.
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