Guinea Fowl with Hispi Cabbage
Guinea fowl is a much underrated protein. It's lean and full of flavour. Use it as a substitute for chicken. This recipes makes for a simple yet delicious dinner.
English
Serves 2
Ingredients
2 guinea fowl breasts
1 hispi cabbage
1 shallot
125ml cream
1 teaspoon mild curry powder
50ml Noilly Prat
4 tablespoons olive oil
salt and pepper
Method
Preheat the oven to 180° C. Finely slice the cabbage and shallot.
Season the guinea fowl breasts with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the guinea fowl on both sides until golden brown. Transfer to a roasting dish and roast for about 10 minutes in the oven.
Add 2 tablespoons olive oil to the same pan as you cooked the guinea fowl and fry the shallot for 2 minutes. Add the cabbage and fry for a further 5 minutes. Remove the guinea fowl from the oven and rest for 3-4 minutes. Add the curry powder to the cabbage and fry for 1 minute. Add 50 ml Noilly Prat and cook until mostly reduced. Add 125 ml cream and cook for a couple of minutes until slightly thickened. Season with salt and pepper.
Divide the cabbage between 2 plates. Slice the guinea fowl into 3 pieces, set on top of the cabbage and serve.
Nederlands
voor 2 personen
Ingrediënten
2 parelhoenfilets
1 spitskool
1 sjalot
125ml slagroom
1 theelepel milde currypoeder
50ml Noilly Prat
4 eetlepels olijfolie
zout en peper
Bereiding
Verwarm de oven voor op 180°C. Snijd de spitskool in dunne reepjes en snijd het sjalotje fijn.
Bestrooi de parelhoenfilets met zout en peper. Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak de parelhoenfilets aan beide kanten goudbruin. Leg ze in een ovenschaaltje en zet ze in de oven voor ongeveer 10 minuten.
Voeg 2 eetlepels olijfolie toe aan de pan waarin de parelhoenfilets gebakken zijn en bak 2 minuten. Voeg de spitskool toe en bak nog eens 5 minuten. Haal de parelhoen uit de oven en laat 3-4 minuten rusten. Voeg de currypoeder toe aan de kool en bak nog 1 minuut. Voeg 50 ml Noilly Prat toe en kook licht in. Voeg de room toe en kook het 2 minuten in (room wordt wat dikker). Breng op smaak met zout en peper.
Verdeel de kool over 2 borden. Snijd de parelhoen schuin in 3 stukken en leg ze bovenop de kool.
Guinea Fowl With Curried Cabbage
Guinea fowl is a more posh version of chicken. It's quick to prepare and healthy. Try this great spring recipe for a mid-week meal.
Serves 4
Ingredients
4 guinea fowl breasts
olive oil
20 g butter
salt and pepper
Curried Cabbage
2 small hispe cabbages, finely sliced
2 shallots, finely sliced
20 g butter
1 tablespoon mild curry powder
50 ml Noilly Prat
100 ml cream
salt and pepper
Method
Preheat the oven to 180 C. Heat a frying pan over medium high heat with 2 tablespoons olive oil and the butter. Season the guinea fowl breasts with salt and pepper. Fry the guinea fowl, skin side down, for 2-3 minutes until the skin is golden and crispy. Turn over and fry for a further 1-1 1/2 minutes on the flesh side. Transfer to a roasting dish, pour over all the juices from the pan and roast for about 12 minutes in the preheated oven.
In the meantime and using the same frying pan, add another 20 grams butter to the pan and ffry the shallots for 3 minutes. Add the cabbage and fry for 3 minutes. Add the curry powder and fry for 1 minute to cook the spices out.
Add the Noilly Prat and cook until almost all the liquid has evaporated. Add the cream, bring to the boil and simmer over a medium to low heat until the cream has thickened slightly. Season with salt and pepper.
Take the guinea fowl out of the oven and rest for 5 minutes.
Divide the cabbage between 4 plates. Lay a guinea fowl breast on top of each, spoon over the juices and serve.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
