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Guinea Fowl and Razor Fish Biscuit


  • Marinade

  • Filling

  • Dough no.1

  • Dough no.2

  • Salad


  • 1.

    Marinate fowl and fish, leave for at least 20minutes.

  • 2.

    In a heavy base pan or wok, stir fry mushrooms until fragrant, add shallots then meat frying very quickly.

  • 3.

    When almost cooked add garlic chives then season with extra rice wine, soy sauce, oyster sauce sugar and white pepper. Adjust according to taste. Set aside to cool.

  • 4.

    To make the dough whip lard until white and creamy, mix in crumpet flour until the dough comes together.

  • 5.

    If it is too dry add a little more lard.

  • 6.

    Wrap in cling wrap and refrigerate.

  • 7.

    Follow the same steps for Dough No. 2, this time adding in enough cold water to bring the dough together, quite soft, not too firm. Also refrigerate.

  • 8.

    Divide both the doughs into 8 equal parts.

  • 9.

    Roll Dough No.1 out to a thickness of 5mm keeping it as square as possible.

  • 10.

    Roll out Dough No. 2 to the same thickness and sandwich in between Dough No.1.

  • 11.

    Roll the dough back to a thickness of 5mm, then into a log. C

  • 12.

    Cut each log in half placing cut side on board, then flatten with your hand and roll out into a disc 5mm thick.

  • 13.

    Repeat with all the dough.

  • 14.

    Place a spoonful of mixture on a disc, put another disc on top, crimp the edges together and using your thumb and forefinger roll the edge over all the way around the biscuit.

  • 15.

    Make up all the biscuits and fry at 180° Celsius until crisp, drain and serve with a salad of citrus, rocket, chervil and witlof.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Guinea Fowl and Razor Fish Biscuit.


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