tmedia
Main content

https://www.lifestylefood.com.au/recipes/527/guinea-fowl-and-razor-fish-biscuit

LifestyleFOOD.com.au

Guinea Fowl and Razor Fish Biscuit

Ingredients

  • Marinade

  • 2 cm piece Ginger finely chopped or grated

  • 1 tablespoon yellow rice wine

  • 1 tablespoon light soy sauce

  • 2 tablespoons wheat starch

  • 1 teaspoon Sesame Oil

  • 1 tablespoon vegetable oil

  • Filling

  • 150 g razor fish meat chopped

  • size 10 Guinea Fowl breast meat only - minced

  • 6 pieces dried Chinese mushrooms reconstituted

  • 1 bunch garlic chives 1cm lengthways

  • 4 pieces red shallots chopped

  • 2 tablespoons yellow rice wine

  • 1 tablespoon light soy sauce

  • 1 tablespoon Oyster sauce

  • 1 Pinch of White pepper

  • 2 tablespoons vegetable oil

  • 1 teaspoon Sugar

  • Dough no.1

  • 200 g crumpet flour

  • 80 g Lard

  • Dough no.2

  • 300 g crumpet flour

  • 80 g Lard

  • 80 g to 100g Water cold

  • Salad

  • 1 head witlof

  • 1 bunch Rocket leaves

  • 1 pink grapefruit segmented

  • 0.5 bunch chervil picked

  • sea salt

  • freshly Ground black Pepper

  • 1 tablespoon Olive Oil joseph

Method

  • 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.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings