Culinary specialities by TV chef Andreas Geitl
Warm guinea fowl salad with grilled fruit
Serves 4 persons:
Poultry:
4 guinea fowl breasts with skin, without bones, approx. 120 g each
salt, pepper, curry powder
2 tablespoon vegetable oil
Salad:
100 g frische Blattsalate der Saison gewaschen und getrocknet z. B. Rucola, Kopfsalat, Frisee
Dressing:
1 clove of garlic
2 egg yolks
2 tablespoon ketchup
60 ml multi-vitaminjuice
2 teaspoons hot mustard
approx. 20 ml elderberry syrup
approx. 30 ml white balsamic vinegar
200 ml vegetable oil
salt, pepper
Fruit:
4 fresh apricots
1/2 fresh pineapple
2 fresh peaches
6 sprigs fresh thyme
0.5 teaspoons chilli powder
freshly ground pepper
For frying:
30 ml vegetable oil
Fleur de Sel
Directions:
Guinea fowl breast:
Cover the breasts with plastic wrap and gently beat them, season with salt and pepper. Heat oil in a skillet. Place the duck brest skin side down in the skillet and fry over a moderate heat.
Dressing:
Mix the ingredients. The dressing should be spicy and slightly sour with a creamy consistency. Dilute if necessary.
Grilled fruit:
cut off the stem base and the crown of the pineapple and peel, cut out the core and dice. Cut into halves and stone the apricots and peaches:
Melt the oil in a barbecue pan (if you don't have one a normal pan will doe).
Season fruits with chilli and thyme and grill for approx. 3 minutes.
Finishing and serving the dish:
Arrange the salad on a big platter and spread the fruit.
Cut the guinea fowl breast into 4-5 slices and arrange on the salad. Spoon the dressing and season to taste with freshly ground pepper and Fleur de Sel.
You could present this dish for a barbecue in summer if you want something fruity and sweet. If you don't like poultry than try with something really exotic like ostrich, springbok, etc.
Have courage!
And by the way - the dressing is delicious.
More recipes:
Roasted guinea fowl breasts
with green asparagus, chervil spaghetti and wild garlic sauce
Serves 4 people:
4 guinea fowl breast with wingbones, without skin, approx. 160 g each
salt, pepper
40 g butter
2 tablespoons vegetable oil
Spaghetti:
250 g flour
2 eggs
1 egg yolk
2 tablespoons vegetable oil
1/2 teaspoon salt
20 g finely chopped chervil
water as needed
Wild garlic sauce:
30 g chopped scallions
30 g diced carrots
20 g butter
20 g flour
500 ml poultry stock
125 ml cooking cream
1 pinch of salt and Cayenne pepper
1 splash lemon juice
8 leaves of wild garlic
2 tablespoons whipped cream
Asparagus:
500 g green asparagus
15 g tomato flesh
40 g spring onions
salt, pepper
30 g butter
ca. 100 ml vegetable stock
1 tablespoon finely chopped chervil
Directions:
Spaghetti:
Place flour and salt on a pastry board or in a deep bowl. Make a well in the centre of the flour, add eggs, egg yolk, oil, salt and chervil. Gradually mix with your hands until well blended. If necessary, add a few teaspoons of water. Wrap dough in plastic foil and leave to rest for 1 hour. On a lightly floured surface, roll the dough to desired thickness and cut it into strips. Feed the dough trough athe pasta machine at the widest setting. Repeat the rolling technique several times. Start rolling it thinner by turning the dial to the next narrowest setting. Keep reducing the settings until the dough is as thinly as you'd like. Attach the noodle cutting attachement to the machine. Feed the thinly rolled sheet of pasta into the cutting attachement. Repeat with the remaining pieces of dough. Lay the spaghetti on a sheet and let sit until ready to cook.
For the sauce melt butter in a pan and sauté the scallions and carots. Stir in flour and gently simmer for 1-2 minutes while stirring. Do not brown, the mass should be light coloured. Now pour in the poultry stock and the cream and keep stirring while letting it simmer for 15 minutes. Season to taste and mix the chopped wild garlic and the whipped cream.
Cut off the woody ends of the asparagus and peel it. Cut into 5 cm pieces. Clean and thinly slice the spring onions. Dice the tomatoes.
Season the guinea fowl breasts with salt and pepper. Heat butter and oil in an ovenproof skillet and fry the breasts. Preheat the oven to 180° C and transfer the skillet into the oven. Leave to rost for approx. 8-10 minutes. Pour some roasting fat over the meat from time to time.
Heat butter in a skillet and shortly fry the asparagus and onions. Pour the stock and gently simmer for 6-8 minutes over a moderate heat. Add the tomatoes, season to taste and sprinkle with chervil. Boil the noodles in salt water until al dente. Thoroughly drain the spaghetti in a colander.
Arrange the breasts with the spaghetti, asparagus and sauce on preheated plates.
GETI WILBA und Maier-Wild join forces
The specialist for frozen foods GETI WILBA from Northern Germany and the company Josef Maier GmbH...
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