 Guinea Fowl à la Minmore |
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Ingredients for six persons: 3 guineafowls at approx 90Ogrms 150g butter 2 medium onions finely chopped 1 leek finely chopped 2 carrots finely chopped 3 sprigs celery finely chopped 6 bay leaves finely chopped 18 juniper berries 5ml. fresh thyme 5ml crushed black peppercorns 30ml tomato paste 6 rashers smoked bacon 250mI chicken stock 375ml tawny port wine 15ml cornflour 30ml flour 120g blackberries 6 branches of fresh redcurrants 6 sprigs fresh lemon thyme salt and freshly ground pepper to taste Cut the supremes including the wing bones and the legs of the guineafowl. Cut up the remaining carcase into small pieces. Season the supremes and legs with salt and freshly ground pepper and dip into flour. Pan fry in hot butter until golden brown. Arrange finely chopped vegetables, guineafowl carcase, juniper berries, bay leaves, thyme and crushed peppercorns in a roasting tray. Place the fried guineafowl pieces on top of this mixture and lastly, drape the bacon rashers on top of the guineafowl. Seal the roasting tray with tinfoil and steam for 30 minutes in a preheated oven at 200 ___________________
Raspberry Pavlova Roll 6oz egg whites 6oz castor sugar 1tsp vanilla 1tsp vinegar 1 punnet fresh raspberries 600ml cream 1 tbsp whipping cream First, take a 19x29cm swiss roll tin and line it with baking paper. Set the oven to 300/150. Whisk egg whites until stiff peaks form and gradually whisk in castor sugar until dissolved, then add vinegar and vanilla essence. Spread into lined tin and place in a pre-heated oven immediately turning down the oven to 120 and cook for 15/20, minutes, or until it is firm to the touch and pale. When cool, turn out on to greaseproof paper and peel the backing paper off. Whip the cream and fold in sugar. Spread most of the cream over the pavlova and top with- the raspberries, reserving some for decoration. Roll up the pavlova in the same way as you would a swiss roll and decorate the top with remaining cream and raspberries. _______________________ |