KitchenCorner


Guinea Fowl AuVin


Serves: 3-4 Ingredients


1 tbsp olive oil 1 x 1.2 – 1.4 kg guinea fowl, jointed into 8 pieces 20g butter 100g smoked bacon lardons 12 baby onions 12 buttonmushrooms 1 garlic clove, crushed 300ml redwine 300ml chicken stock 1 bay leaf 2 sprigs thyme For thebraisedswede 1 tbsp butter ½mediumswede, cut into 2cm cubes Salt and pepper For thebraisedcarrots 3 baby orange carrots,washed 3 baby purple carrots,washed 1 tbsp butter


Pinch of sugar Salt and pepper Toserve 3 tagliatelle nests, cooked


according to packet instructions Small handful of parsley, chopped


1. Heat theoil ina largesautépan. Seasontheguinea fowl andplaceit skin-sidedowninthepanina single layeruntil theskinis goldenbrown andcrisp.Youmayhavetodothis inbatches toavoidovercrowding. Onceallof theguinea fowlpieces arebrowned, removefromthepan andset aside. 2. Pouroff theexcess fat fromthe sautépanandaddhalf thebutter. Brownthebaconlardons for5mins, thentransfer toaplate.Repeat the processwiththebabyonions.Add theremainingbutter andbrownthe mushrooms.Removethesetoa plateandsautéthecrushedgarlic inthepanfor 1minute. 3. Addthewine,bring toa simmer andreducebyone-third, thenadd thestock.Bringback toa simmer andreturnthelardons,onions, mushrooms,bay leaf, thymeand theguinea fowl, skin-sideup, tothe pan.Seasonlightlywithsalt and pepper andaddthebay leaf and thymesprigs.Cover andsimmer very gently for35-45mins,oruntil theguinea fowl is cookedthrough andthejuices runclear. 4. Meanwhile, cook thebraised swede.Melt thebutter inapanthat will fit theswedeinanevenlayer. Cookonamediumheatuntil goldenbrownoneachside. 5. Addjustenoughboilingwater to cover andbring totheboil.Reduce theheat andsimmer for 15-20mins oruntil theswedeis tender andthe liquidhas reducedtoa syrupy glaze. 6.Next,placethecarrots ina single


30 JUNE 2018 THECHELTONIAN


layer ina separatepanandaddjust enoughboilingwater tocover.Add thesugar andseasonlightly.Put the lidonandsimmer gently for 10-15 mins,oruntil tender andtheliquid has reducedtoa syrupy consistency. 7.Preheat theovento120°Cand transfer theguinea fowl toa serving dish.Strainthesauceandreturnto thepan.Discardthebay leaf and thymeandaddthelardons,onions andmushrooms totheguinea fowl dish.Placeintheoventokeep warm. 8.Tastethesauceandreduceuntil lightly syrupy. Ifnecessary, youcan thickenthesaucemorebywhisking in½tspofbutter and½tspflour mixedtogether.Seasonwithsalt andpepper. 9.Toserve, removetheguinea fowl fromtheovenandaddthepasta andbraisedvegetables tothedish. Pourover thesauceandsprinkle withthechoppedparsley.


With Raymond Blanc, Brasserie Blanc Method


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