Wheat-fed Guinea Fowl, Parfait Cigar and Pickled Mushroom
- COOK TIME: 2 hours
- PREP TIME: 1 hour
- DIFFICULTY: Difficult
- SERVES: 4
- 2 guinea fowl breasts, skin removed
- meat glue
- 75g of chicken livers
- 75g of guinea fowl liver
- 100ml of port
- 50ml of Madeira
- 50ml of brandy
- 2 shallots, sliced
- ½ garlic clove, chopped
- 1 pinch of chopped tarragon
- 1 pinch of black pepper
- 1g of salt
- 2g of pink salt
- 1g of sugar
- 100g of unsalted butter, melted
Bramley apple jelly
- 250g of Bramley apple, juiced
- 150g of Granny Smith apple, juiced
- 50g of stock syrup
- 4.5g of iota carrageenan
- 4 drops of green food colouring
- 200g of celeriac, peeled and diced
- 200ml of double cream
- 50g of butter
- 100g of enoki mushroom
- 100g of white wine vinegar
- 50g of water
- 75g of sugar
- 2 juniper berries, crushed
- 1 bay leaf, torn
- 2 black peppercorns, crushed
- 1 Granny Smith apple
- 50ml of apple juice
- 25g of sugar
- 20ml of white wine vinegar
- 50g of onion, diced
- 50g of button mushrooms, dice
- ½ garlic clove, finely chopped
- 1 tbsp of double cream
- 2 drops of truffle oil
- ½ tsp truffle, chopped
- 500ml of apple juice
- 100ml of olive oil
- 1 tsp Worcestershire sauce
- 2 sheets of feuille de brick pastry, cut into four 6cm x 9cm pieces
- 10g of butter, melted
- 8 mustard frills – to serve
- 8 sprigs of celery cress – to serve
Recipe courtesy of Lisa Allen from www.greatbritishchefs.com
- Preheat the water bath to a temperature of 65⁰C.
- To make the parfait, remove the connective tissue from the chicken and guinea fowl livers using a sharp knife. Once trimmed, rinse the livers in plenty of cold running water and place on kitchen paper to drain.
- Place the shallots, garlic and tarragon in a small saucepan over a medium heat. Sauté until the shallots begin to soften, then mix in the port, Maderia and brandy. Bring to the boil and simmer until reduced to a jam-like consistency. Set aside to cool.
- Arrange the poultry livers inside a vacuum bag and spoon over the shallot jam. Add the black pepper, sugar and white and pink salts and vacuum the bag in a chamber sealer.
- Place the sealed bag in the water bath and leave to cook sous vide for 10 minutes. When the cooking time is up, transfer the bag to a bowl of iced water and leave to chill.
- Unseal the vacuum bag. Empty the contents into a Pacojet container with the unsalted butter, then place the container in the freezer.
- When the parfait mixture is completely frozen, attach the container to the Pacojet machine and purée. Spoon the parfait into a piping bag and set aside until needed.
- For the Bramley apple jelly, combine the Bramley and Granny Smith apple juices with the stock syrup in a large saucepan. Heat until the mixture begins to boil, then whisk in the iota carrageenan. When the carrageenan has completely dissolved, take the pan off the heat and strain the mixture through a fine sieve, then add the green food colouring and stir well. Pour the mixture into a shallow tray up to a depth of 3cm and chill in the fridge for a minimum of 1 hour to set the jelly.
- To make the celeriac purée, melt the butter in a saucepan over a medium heat. Add the celeriac dice and sauté for 2 minutes, making sure the dice do not colour.
- Stir in the double cream and season with salt. Place a lid on the pan and continue to cook for another 20 minutes or until the celeriac is completely soft. Transfer the mixture to a blender and purée, then strain through a fine sieve into small saucepan. Cover with a lid and warm over a low heat until required.
- Next, prepare the pickled mushrooms. Combine the white wine vinegar, water, sugar, juniper berries, bay leaf and black peppercorns in a saucepan and heat until boiling, then strain through a fine sieve to make the pickling liquid.
- Place the enoki mushrooms in a vacuum bag, add the pickling liquid and vacuum in a chamber sealer. Set aside to marinate for 30 minutes.
- To make the pickled apple, remove the skin and the core of the apple and cut the flesh into small dice. Boil the apple juice, white wine vinegar and sugar together in a saucepan, then allow to cool. Using a chamber sealer, seal the diced apple and the cool pickling liquid in vacuum bag. Leave to marinate until needed.
- For the mushroom duxelle, gently sauté the diced onion and chopped garlic in a saucepan, making sure they do not colour. When the onion is soft, mix in the diced mushrooms and heat for 3 minutes, then stir in the double cream and add salt and pepper to taste. After another 3 minutes of cooking, drop in the truffle and truffle oil. Mix well, then empty the contents of the pan onto a sheet of kitchen paper and leave to drain.
- Next, prepare the apple dressing. Place the apple juice in a saucepan and bring to the boil. Simmer until reduced by half, then take the pan off the heat and mix in the olive oil and Worcestershire sauce. Add salt to taste and set aside until ready to serve.
- Preheat the oven to a temperature of 190⁰C/gas mark 5.
- To make the cigars, use a pastry brush to spread melted butter thinly over the rectangles of feuille de brick pastry, then roll each buttered rectangle around a separate metal pipe. Place the pastry-wrapped pipes in the oven and bake for 5 minutes until golden. Remove from the oven and allow to cool a little, then gently slide the cigars off the pipes.
- Preheat the water bath to a temperature of 68⁰C.
- Sandwich one of the guinea fowl breasts between 2 sheets of cling film and flatten the meat with a rolling pin. Remove the top layer of cling film and arrange half of the mushroom duxelle in a straight line in the middle of the flattened breast. Cover the meat on one side of the line with protein glue.
- Wrap the breast around the duxelle filling, making sure that the glue-covered section is folded over the rest of the meat. Stretch cling film tightly around the rolled-up breast, then seal inside a vacuum bag.
- Repeat steps 19 and 20 with the remaining breast and mushroom duxelle, making sure that you use a separate vacuum bag.
- Place the vacuum bags containing the guinea fowl in the water bath and leave to cook for 20 minutes. Once cooked, unseal the vacuum bags, remove the cling film and slice each breast in half.
- To serve, scatter each plate with pickled mushroom and apple and position a piece of guinea fowl breast in the middle. Insert the nozzle of the piping bag into one of the cigars and squeeze gently until the pastry is filled with parfait. Repeat for the other cigars, then place one on each plate. Fill a separate piping bag with the celeriac purée and add a dot to each plate. Slice the Bramley apple jelly into small cubes and place in amongst the other components of the dish. Finish with a few spoonfuls of apple dressing and a garnish of mustard frills and celery cress.