You are here
Les recettes de militants
Ingredients : Guinea FowlQuinceRosemarySugarButterBrussel sproutsSquashShallotsGranny Smith AppleHoneyCider vinegarCornflourwalnut kernelsPollenshortbread
Preparation : Take a whole guineafowl and truss it. Cut the quinces and cook them in a sirup (water and sugar) with rosemary. Stuff the guineafowl with quinces, salt and pepper. For the garnish, grill the Brussel sprouts and brown some little balls of sqash, fried in butter. Put in the [...]Read more
Ingredients : 1 guinea fowl (about 1.3 kg)16 thin slices of chorizo20 cl cream2 small onions1 spoon of sherry vinegarsaltpepperCarrot Purée with anise500 g of carrots5 g of anise10 cl cream50g buttercoarse salt
Preparation : Cut the guinea fowl into pieces.Gently peel off the skin of each piece (take care not to take off completely, it must remain partially attached to the meat). Insert chorizo between the meat and the skin. Cover with the skin.Heat a stove, sear the pieces of guinea fowl skin side with a knob [...]Read more
Ingredients : 1 guinea fowl • 4 very thin strips of Colonnata lard • 1 petit-suisse • 1 sprig rosemary • 3 sprig thyme flowers • 10 garlic cloves • olive oil.
Preparation : Preheat the oven to thermostat 6/180° C. Salt and pepper the guinea fowl inside and out. Stuff it with the petit-suisse, sprigs of thyme and 3 garlic cloves, peeled and cut in half. Bard the guinea fowl with slices of lard and truss it without piercing the skin. Sprin[...]Read more
Ingredients : 1 x 1.8 kg free-range Label Rouge (Red label) ready-to-cook guinea fowl capon • 1 kg soft dried figs • 1/4 l Muscat wine (sweet) • 1 small cinnamon stick • 1 sprig rosemary • 1 sprig thyme • 2 tbsp groundnut oil • salt • pepper.
Preparation : Salt and pepper the guinea fowl capon inside and out. Heat the oil in a large casserole and brown the guinea fowl capon on all sides over a low heat. Drain off the fat.Add salt, pepper, thyme and rosemary.Cover the casserole and leave the guinea fowl capon to cook for 1 ¼ hours , turni[...]Read more