Friday, 9 May 2025

Guinea fowl, calvados sauce

 

Pre heat the oven at 170°C

For the sauce reduce 200 ml apple juice and 20 ml Calvados till 1/3 is left, then add 200 ml cream and reduce again till nice and thick.
Just before serving: cut an apple in small cubes and add to the sauce

Pan-fry 2 guinea fowl breasts in butter, softly so the don't dry out, about 4 mins on the skin side, then turn and fry for another 2 mins. Then put in the oven for 12 mins.

Serve with sauerkraut and roasted potatoes.

at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)

Scallops, pistachio salsa

Hack 1/2 tbsp  pistachios , 1/2  green chili  and 1 tbsp  coriander leaves  finely, Mix well and ad the  zest  and  juice  from 1/2  lime . ...

  • Scallops, pistachio salsa
    Hack 1/2 tbsp  pistachios , 1/2  green chili  and 1 tbsp  coriander leaves  finely, Mix well and ad the  zest  and  juice  from 1/2  lime . ...
  • Chicken and egg rice bowl (oyakodon)
    Cut 400g  chicken thighs  into 1 cm strips, place in a medium bowl with 4 tbsp  sake  and toss to coat. Stand for 20 minutes.  Meanwhile, co...
  • Lebanese chicken livers, hummus and flatbread
      Pre heat the oven to 180°  C Boil a clove of  garlic  till soft. Open a 200g can of  chickpeas , rinse and put in the blender with 1/2 tbs...