8. 6. 2020 Grilled breast of guinea fowl
- Home
- Blog
- Poultry and rabbit
- Grilled breast of guinea fowl
Raw materials
- 5 pcs breast of guinea fowl salt
- pepper
- 50 ml olive oil
- 3 pcs zucchini
- 100 g mushrooms
- 100 g red peppers 100 g red onions 100 g parmesan
- 125 g baby spinach
- 3 pcs eggs
- 30 g solamyl
- 70 g plain flour
- 100 ml demi-glace from the bone 100 g butter
How to do it
1
Cut the washed zucchini in half lengthwise and hollow out the inside. Dry grill on both sides. Finely chop the waste from the courgettes and fry with the chopped onions, mushrooms and peppers, seasoning with salt and pepper, making sure the vegetables are crisp. Once cooled, stir in the Parmesan cheese and fill the courgettes, which are baked in the oven for about 10 minutes at 180°C. Whisk the egg yolks with the spinach until smooth, whisk the egg whites into stiff peaks, stir in the spinach mixture, flour, salami and season with salt. Put the mixture in a whipped cream bottle, drop in one whipped cream and refrigerate for 2 hours. Before serving, spray a paper cup with about 2 cm and bake for 1 minute in the microwave at 600W.
2
Fry the washed cleaned guinea fowl in a hot frying pan on the skin until golden brown. Add butter, salt and pepper before finishing. Place in a preheated oven at 160°C for about 10 minutes. Demi glace sauce - this is a thick sauce made from veal knuckle bones, with root vegetables, onions, red wine, tomatoes and various spices, which is cooked for 24 hours. The strained sauce can be varied with different ingredients (fruit, mushrooms, spices, chilli, herbs, etc.). We thicken the sauce by reducing and thickening with cold butter.
Products used
9. 3. 2020 Herbed lamb loin, topped with lamb demi-glace "MANJULA " with potato spaghetti and kvaka
We will stay in the village of Vyhne for a while, because it is full of hotels with excellent cuisine. Literally just a few meters from our first stop in Hotel Termál, there is Hotel Sitno. On the way we admire the beauty of the surrounding nature of the Štiavnické Hills. The hotel is a popular destination for family holidays and corporate events. In the kitchen we are welcomed by chef Miloš Szalay, who puts emphasis on the quality of ingredients and is pleased that most of them are products from local producers. He has prepared a real specialty for us, during the preparation of which we will practice a few concepts of gastronomy. We will be cooking with the almost forgotten vegetable of our grandmothers - kvass, but also with a novelty from the Steiger brewery - top-fermented Manjula beer.
