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Guinea Fowl with chorizo

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 [...]

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Farmhouse Guinea Fowl Capon with Figs and Muscat

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[...]

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