| cookeryonline.com | RECIPE | |||||||||
| cookerybookonline.com | Number | 59 | ||||||||
| Dish: | Guinea Fowl with Asparagus | |||||||||
| Enter number of portions required: | 12 | Enter price per UNIT / LITRE / KG | ||||||||
| Portions | 4 | MLS or GMS | 3 | MLS or GMS | PRICE | TOTAL COST | ||||
| INGREDIENTS | UNITS | UNITS | ||||||||
| Guinea Fowl | 1.5Kg | 2 | 6 | |||||||
| Cream | tbsp | 3 | 9 | |||||||
| Egg White | 1 | 3 | ||||||||
| Nutmeg grated | pinch | 1 | 3 | |||||||
| Asparagus | 500 | 1500 | ||||||||
| Dried wild mushrooms | 10 | 30 | ||||||||
| Boiling Water | 150 | 450 | ||||||||
| Butter | 30 | 90 | ||||||||
| Button Mushrooms | 225 | 675 | ||||||||
| Dry Sherry | 110 | 330 | ||||||||
| Lemon Zest | 1 | 3 | ||||||||
| Fresh Basil | tsp | 1 | 3 | |||||||
| Basil leaves to garnish | ||||||||||
| Cost | ||||||||||
| Method | ||||||||||
| 1 | Soak dried mushrooms in boiling water | |||||||||
| 2 | Cut Guinea fowl for supremes, skin. bone and mince leg meat | |||||||||
| 3 | Add nutmeg, cream, chopped basil, lemon zest and season. Mix well. | |||||||||
| 4 | Fold in egg whites cover and chill | |||||||||
| 5 | Trim Asparagus and steam for three minutes, refresh under cold water | |||||||||
| 6 | Beat out breasts between sheets of greaseproof paper until 3mm thick | |||||||||
| 7 | Spread breasts with filling and place asparagus spears on top | |||||||||
| 8 | Roll in greased foil and twist ends, cook for 45 mins at gas 5 / 180ºC | |||||||||
| 9 | Drain Mushrooms through Kitchen paper keeping the liquor. Rinse the mushrooms under running water then dry in paper. | |||||||||
| 10 | Chop and fry the dried and button mushrooms for two minutes, add sherry, juices from cooked guinea fowl and mushroom liquor and reduce by half and season | |||||||||
| 11 | Present guinea fowl in slices, coat with mushroom sauce and garnish with basil leaves | |||||||||
| NOTES: | ||||||||||