How to prepare fillet of guinea fowl in spicy date crust recipe


Cooking time 15 min + 20 min in the oven

Fillet of guinea fowl in spicy date crust

Serves 4

Ingredients:

  • 4 guinea fowl fillets (frozen)
  • 4 apples (Jonagold, for example)
  • 0.5 lemon (only the juice)
  • 0.25 fresh chives plant
  • 5 fresh thyme branches
  • 3 fresh parsley branches
  • 4 potatoes (large) )
  • 4 tablespoon butter
  • 200 g pitted dates
  • 6 tablespoon pine nuts
  • 4 tablespoon black raisins
  • 1 tablespoon cinnamon
  • salt and pepper

Nutrition: per serving

  • kcal666
  • fat27.4 g
  • saturatesn/a
  • carbs70.7 g
  • sugarsn/a
  • fibren/a
  • protein34.4 g
  • saltn/a

Description

How to prepare fillet of guinea fowl in spicy date crust recipe
Quick recipe and guide on fillet of guinea fowl in spicy date crust recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.

Preparation

Superficially thaw the guinea fowl fillets. Brush the potatoes, slice them into 1 cm slices and cook them for 15 minutes in slightly salted boiling water. Drain and reserve. Soak the raisins in water for 30 minutes. In the meantime, chop the fresh herbs and reserve 1/3 of the chives for the sauce. Mix the pine nuts and dates in a blender or blender. Incorporate chopped herbs. Add salt and pepper. Remove the core of unpeeled apples with an apple-cutter and slice into 1 cm slices. Sprinkle with lemon juice.
1 Preheat the oven to 200 ° C.
2 Grease an oven dish with 1 tbsp. butter and put in the guinea fowl fillets. Divide the date mixture evenly over the meat, pressing well.
3 Grease a second oven dish with 1 tbsp. butter and form turrets alternating 1 slice of apple and 1 slice of potato. Put a knob of butter on each turret.
4 Slip the 2 dishes 20 min into the preheated oven.
5 Melt remaining butter in skillet and add raisins, remaining chives and cinnamon. Let infuse over low heat for 3 min.

Drinks

Wine Vacqueyras PDO – Saint Pierre Cellars
Chianti Classico DOCG Nozzoleto – Tenute Ambrogio and Giovanni Folonari – Toscana – Italy

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