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Recipe of the Month

 roast guinea fowl breast with savoy cabbage, lardons, dauphinoise potatoes

Serves 4

4x guinea fowl breasts                   100ml olive oil
50g butter                                          4 – 6 potatoes
1x savoy                                             1 litre double
2x carrots                                           2 -3 x shallots
200g back bacon                             50g wild mushrooms

For the Dauphinoise potatoes, peel and slice thinly. Mix with double cream, season with salt. Place in an earthenware dish or roasting tray, cover with tin foil and bake in the oven for about 2 hrs on a low heat, pressing every 20 minutes during cooking with a tray. When serving you can either cut out into rings or serve in the earthenware dish. Reduce some cream then spread over the dauphinoise and glaze under the grill.
brown.
Put bacon in a pot, cover with cold water, cook for about 10min then refresh. Cut up into even lardons, then fry lightly in oil getting a nice golden colour. Pick the leaves of the savoy cabbage, discarding the root, then blanch in boiling salted water then refresh in iced salted water, drain well and squeeze out excess water.

Peel, wash and slice carrots evenly. Cook in boiling salted water then refresh in iced salted water, drain as soon as cold. Peel and slice shallot into rings, blanch in boiling salted water, just in and out so don’t overcook. Drain as soon as cold. Clean and wash mushrooms, fry lightly in olive oil, drain off.

Season guinea fowl on both sides then seal off in a hot frying pan skin side down first, turn over back onto skin then place in the oven for about 8 min.

Take out, let rest then trim up the wing bone.

Put dauphinoise potato at top of the plate when serving.
Mix cabbage, carrot and shallot together, put in a pot with a little butter and water, season the drain. Fold in a little of the guinea sauce.
Put on the bottom of the plate, place guinea fowl on top then sprinkle girolles and lardons of bacon over and around the guinea fowl. Sauce around.

Enjoy!

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