Guinea Fowl Fillet with Sautéed Garlic Spinach and Spiced Bulgur

Name: Guinea Fowl Fillet with Sautéed Garlic Spinach and Spiced Bulgur
Yield: 10
Ingredients: 10.0pc Guinea Fowl Fillets (about 140g per piece, skinless); 0.0g Knorr Chicken Powder 1kg; 9.0g Knorr Chicken Powder 1kg; 15.0g Shallot, finely chopped; 15.0g curry paste; 3.0g Garlic Purée; 0.0g Olive Oil; 35.0g Orange Juice; 250.0g Bulgar; 450.0g Chickpeas, cooked; 300.0g Borlotti Beans, cooked; 200.0g Pumpkin, cooked and blanched; 10.0g Bronze Fennel; 10.0g Tarragon Leaves; 30.0g Flat Parsley; 1.0kg Spinach; 1.0clove Garlic; 0.0g Buttery Margarine; 10.0g Shallots; 50.0ml Morel Juicce; 35.0g Knorr Demi Glace 1kg; 350.0ml Water; 300.0g Morel

Preparing the guinea fowl fillets in vacuum bags creates a tasty structure and preserves all the meat juices. Then frying them briefly gives them a nice colour and flavour. This dish can also be made with corn chicken or pheasant.

Vegetables

Main courses

Guinea Fowl Fillet with Sautéed Garlic Spinach and Spiced Bulgur – - Recipe

Guinea Fowl Preparation

Guinea Fowl Fillets (about 140g per piece, skinless) 10.0 pc
Knorr Chicken Powder 1kg

Spiced bulgur preparation

Knorr Chicken Powder 1kg 9.0 g
Shallot, finely chopped 15.0 g
curry paste 15.0 g
Garlic Purée 3.0 g
Olive Oil
Orange Juice 35.0 g
Bulgar 250.0 g
Chickpeas, cooked 450.0 g
Borlotti Beans, cooked 300.0 g
Pumpkin, cooked and blanched 200.0 g
Bronze Fennel 10.0 g
Tarragon Leaves 10.0 g
Flat Parsley 30.0 g

Spinach Preparation

Spinach 1.0 kg
Garlic 1.0 clove
Buttery Margarine

Gravy Preparation

Shallots 10.0 g
Morel Juicce 50.0 ml
Knorr Demi Glace 1kg 35.0 g
Knorr Demi Glace 1kg

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Per Piece RP143,950

Per Carton (6) RP863,700

List Price* Product not available.
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Water 350.0 ml
Morel 300.0 g

Guinea Fowl Preparation
1. Clean the guinea fowl fillets and season with Knorr Chicken Powder.
2. Place them apart from each other in a vacuum cooking bag.
3. Cook the guinea fowl fillets in a combi steamer for 30 minutes at 68°C.
4. Remove the guinea fowl fillets from the vacuum bag and fry them on both sides in Phase.
Spiced bulgur preparation
1. Prepare half litre of water.
2. Sauté the shallots with the curry and the garlic in some olive oil.
3. Add the orange juice and the chicken bouillon and bring it all to the boil.
4. Add the bulgur and stir well.
5. Cover the pan and let it all rest for 10 minutes.
6. Then stir the bulgur until loose and mix in the chickpeas, borlotti beans and pumpkin.
7. Mix in the herbs just before serving.
Spinach Preparation
1. Crush the garlic clove.
2. Heat some margarine together with the garlic clove in a frying pan.
3. Add a portion of the spinach and season with Knorr Chicken Powder & clove.
4. Repeat until all the spinach is cooked.
Gravy Preparation
1. Dilute Knorr Demi-Glace with water.
2. Degrease the pan used to fry the guinea fowl and then add the shallot.
3. Deglaze with the morel juice and add Knorr Demi-Glace.
4. Bring the sauce to the boil, reduce it somewhat and then strain.
Presentation
1. Cut the guinea fowl fillets crosswise into slices and place them on the plates in overlapping layers with the spinach.
2. Divide the spiced bulgur over the guinea fowl fillets.
3. Serve the morel gravy separately and let the guests decide how much they want.

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Guinea Fowl Fillet with Sautéed Garlic Spinach and Spiced Bulgur

Preparing the guinea fowl fillets in vacuum bags creates a tasty structure and preserves all the meat juices. Then frying them briefly gives them a nice colour and flavour. This dish can also be made with corn chicken or pheasant.