Sous Vide Guinea Fowl Terrine | Recipe by sousvidetools.com

Sous Vide Guinea Fowl Terrine

COOK TIME: 48 Hours
PREP TIME: 2 Hours
DIFFICULTY: Medium
SERVES: 8

Ingredients

3 guinea fowl
100g of duck fat
1 garlic clove
2 sprigs of thyme
20g of flat-leaf parsley, julienned
Pickled red cabbage – see recipe
Stock – see recipe
Orange gel – see recipe
8 red chicory leaves, coarsely chopped
1/2 red onion, sliced
1 handful of frisée lettuce
8 baby chard leaves
8 orange segments, cut into thirds
1 handful of walnuts, chopped
1 handful of coriander cress

Pickled red cabbage

250g of red cabbage, shredded
60g of salt
100ml of red wine
100g of golden caster sugar
250ml of Cabernet Sauvignon vinegar
1/2 bay leaf

Stock

1 onion, chopped
1/2 leek, chopped
1 garlic clove, crushed
1 carrot, chopped
1 sprig of parsley
1 black peppercorn

Orange gel

250ml of orange juice
15g of ultratex
15g of caster sugar

Equipment

EQUIPMENT

Method

Recipe courtesy of chef Daniel Galmiche from www.greatbritishchefs.com

METHOD

Preheat the water bath to a temperature of 72⁰C.
To prepare the guinea fowl, slice off the legs and breasts. Place the carcasses and the breasts to one side and, using a chamber sealer, seal the legs inside a vacuum bag with the duck fat. Submerge the bag in the water bath and leave to cook for 24 hours.
Next, make the pickled red cabbage. Toss the cabbage with the salt and set aside for 2 hours. After this time, place the cabbage under cold running water and leave to rinse for 20 minutes. Once the cabbage has been rinsed, remove as much water as possible by patting with kitchen paper.
In a sauté pan, simmer the red wine until it has reduced by half, then add the sugar, stirring to dissolve. Next, pour in the vinegar, followed by the cabbage, and mix gently. Empty the pan into a kilner jar, place the half bay leaf on top and seal. Pickle until needed.
For the stock, cut the guinea fowl carcasses into small pieces. In a deep saucepan, combine the chopped carcasses with the onion, leek, garlic, carrot, parsley and peppercorn and add enough water to cover the ingredients completely. Place the pan over a high heat. When the water starts to boil, turn down the heat and leave to simmer gently. After 3 hours, strain the stock through a fine sieve and place in a clean saucepan. Bring to the boil and cook until reduced to one quarter of its original volume. Refrigerate until required.
After 24 hours, take the guinea fowl legs out of the water bath and set aside to cool.
Preheat the water bath to a temperature of 62⁰C.
Using a chamber sealer, seal the guinea fowl breasts inside a large vacuum bag with the thyme, garlic and stock. Place the bag in the water bath and leave to cook for 1 hour, then set aside to cool.
Unseal and drain the vacuum bags containing the guinea fowl breasts and legs. Flake the leg meat off the bone into a small bowl and add salt and pepper to taste. Cut the breasts into small pieces and place in a separate bowl.
To assemble the terrine, press two sheets of cling film into the mould, leaving a generous overhang around the edge. Cover the base of the mould with a layer of leg meat and scatter over some of the julienne parsley. Add a layer of breast meat on top, then some more parsley, then another layer of leg meat and more parsley and so on until all the ingredients have been used up.
Cover the meat with the overhanging cling film and place a heavy weight on top. Leave the terrine to set in the fridge overnight.
For the orange gel, place the juice, ultratex and caster sugar in a blender and pulse until the mixture thickens and becomes smooth.
When you are ready to serve, lift the terrine out of the mould and remove the cling film. Slice into 8 portions.
To serve, place 1 portion of terrine on each plate and top with a spoonful of pickled red cabbage and a leaf of baby chard. Beside the terrine, add a few dots of orange gel, interspersed with orange pieces, red chicory leaves and sliced red onion, and scatter over the frisée lettuce, coriander cress and chopped walnuts to finish the dish.

Back to Recipes

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

...