We are searching data for your request:
Upon completion, a link will appear to access the found materials.
The recipe proposed by Timéo: chicken guinea fowl with mushrooms and chestnuts with the spices of the Arabian Nights. A party recipe that will please everyone. Our cooks give you the recipe under the guidance of Antony Courteille, head chef at Atelier Guy Martin.
Guinea fowl with mushrooms and chestnuts (8 pics)
Ingredients for 4 persons
4 guinea fowl fillets
12 mushrooms from Paris
2 tbsp. butter
24 chestnuts in natural box
4 pinches of raz-el-hanout (mix of spices)
2 tbsp. butter
2 glasses of water
Peel and chop the shallots and mushrooms. Timéo applies.
In a saucepan, melt the butter with the shallot.
Add the mushrooms and cook for 5 minutes over low heat.
Cover a cutting board with a film of food.
Place the guinea fowl fillet in half in the center.
Remove the small "net" called the aiguillette.
Place in the center 2 spoonfuls of mushrooms and rest on the aiguillette.
With the food film, roll and squeeze the guinea fowl.
Close the ends of the roll well and steam for 12 minutes.
Once cooked, remove the cling film and brown the ballotins in a pan with a drizzle of olive oil, salt and pepper.
Prepare the chestnuts and peel and cut the carrot into small pieces.
In a frying pan, place the chestnuts with the carrot in pieces, the butter, 2 glasses of water and the raz-el-hanout.
Cook until the water is almost evaporated.
Cut the guinea fowl balls in half and serve with the chestnuts with spices.
Enjoy your meal !