Hub Guinea Fowl in Cider Cream Mushroom Sauce
The following recipe is very simple to cook - remember you can vary the
quantities to suit what is available and stock amounts are only guidelines.
You just have to ensure you reduce down to a sauce consistency
2 Guinea Fowl breasts (skin removed)
200 gms closed cap mushrooms (or which ever type you fancy but not too
strong)
350 mls chicken stock
200 mls medium cider
250 mls thick or double cream
12 black peppercorns
Pinch of sea salt
1 Tbsp olive oil
2 ozs butter
Prepare your stock first - I use a good quality chicken stock cube. (It is
rarely practical to make your own stocks these days as such small quantities
are required. You could of course deep freeze it).
Add olive oil and butter to pan (I use my trusty wok). Saute Guinea Fowl
breasts on a low heat until they change colour all over.
Slice your mushrooms thinly and add to pan, stirring to absorb all the
butter and oil. Add the cider and increase heat to bring to boil. Continue
to boil until liquid is reduced by half.
Add your chicken stock and continue to boil until stock is reduced to a
thick consistency - sauce like.
Roughly crush your black peppercorns (in a pestle if you have one otherwise
use flat of knife) and add to pan.
Add the cream and bring back to boil. Reduce to a simmer and allow to simmer
for about five to ten minutes until it starts to thicken. Taste and add salt
to season.
Serve with thick cut potato chips ("pomme neuf")
This recipe is a Hub-UK one and if you have any questions about it feel free
to email me.
David
www.hub-uk.com
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