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
26. 3. 2020 Lamb knuckle (sous-vide) with carrot-celery puree and glazed onions
Do you like to go back in your memories to your grandmother's holidays? Do you remember all those smells of cakes or homemade bread? The times when soups were eaten with a big spoon? The owners of Tekovská kourija have transformed all their childhood memories into a wonderful concept full of traditional flavours. When they bring you a respectable portion for the first time, you'll feel like you're at grandma's house. Comfort and coziness is carried through the entire interior of the restaurant. Outside, you'll delight in the playground where your little ones can frolic while you blow off steam after a hearty lunch. Alongside the restaurant, a bakery has also been set up where they initially only baked bread and pastries for the lunch menu. People liked the bread, so they started baking regularly, in larger quantities and experimenting with flavours. This is how, for example, the bread with fresh bear garlic and pieces of roasted bacon was created, which is best enjoyed while still warm with a bit of butter spread on it. Later they expanded their portfolio to include cakes, savoury pastries and especially their famous strudels. Branislav Javorský, the chef of the Tekovská kourija, shared with us his recipe for lamb knee with carrot-celery puree and glazed onions.
Cooking with
Branislav Javorsky
Restaurant: Tekovská kouria
WWW: http://www.tekovskakuria.sk/
Address:
26. 3. 2020 Whole roast sirloin in port wine sauce with Viennese onions and house-made gnocchi Section: Cooperation with professionals
16. 3. 2020 Duck leg with black beer and cranberry sauce with potato puree Section: Cooperation with professionals
9. 3. 2020 Herbed lamb loin, topped with lamb demi-glace "MANJULA " with potato spaghetti and kvaka Section: Cooperation with professionals
9. 3. 2020 Venison loin with sweet potato puree Section: Cooperation with professionals
4. 3. 2020 BEEF SIRLOIN TARTARE WITH ROASTED GARLIC PUREE Section: Cooperation with professionals
