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.


Okinomiyaki

Okonomiyaki is a Japanse snack of egg-rich pancakes filled with savoury ingredients such as shrimp, cabbage and spring onions. The pancakes are paired with a super-easy and delicious dipping sauce made with Japanse mayonnaise, soy sauce and hot sauce.

Serves 2

Ingredients
4 eggs
2 teaspoons container sesame oil
1-2 teaspoons chilli sauce
300g shredded cabbage
3 spring onions
150g pink shrimp
10g container sesame seeds
3 tablespoons sunflower oil (3 tablespoons)
1/2 cup Japanese or regular mayonnaise (½ cup)
soy sauce (2 teaspoons for the sauce and about 2 tablespoons for the batter)
20g flour (20 g)
salt
pepper

Method
1
Preheat an oven to 200° C. Coarsley chop the shrimp and finely slice the spring onions.
2
Mix ½ cup mayonnaise with 2 teaspoons soy sauce and chilli sauce to taste. This is the dipping sauce.
3
Whisk the eggs in a bowl with 20 g flour and add the shredded cabbage, prawns, spring onion, sesame oil and soy sauce to taste. Mix all the ingredients together well.
4
Heat a frying pan over medium heat with 2 tablespoons sunflower oil. Add spoonfuls of the batter to the pan just as you would for American pancakes. Fry for about 3 minutes on each side. Lay them on an oven tray lined with baking paper. Heat them up in a preheated oven fora bout 3 minutes.
5
Divide the pancakes between 2 plates, sprinkle over the sesame seeds and serve with the dipping sauce.


Warm Chickpea Salad

This salad, served warm, utilises a store cupboard staple, chickpeas, with a selection of later winter ingredients including beetroot and cabbage.

Serves 2

Ingredients
120 g bulghar wheat
600 g savoy cabbage
1 tin chickpeas
2 precooked beetroot
1 clove garlic
100 g feta
5 g ras al hanout
4 tablespoons olive oil
4 tablespoons walnut oil
1 tablespoon red wine vinegar
salt
pepper

Method
Bring a pot of water to the boil. Cut the savoy cabbage into 1-1.5 cm strips. Cut the beetroot into wedges. Add the bulghar wheat to the pot of boiling water and simmer gently for about 15 minutes.

Drain the bulghar through sieve. In a bowl, mix together the walnut oil, red wine vinegar, salt and pepper. Finely chop the garlic clove and add to the dressing. Drain the chickpeas through a sieve and rinse under cold water. Place the beetroot in a pan with 2 tablespoons olive oil and warm them gently through.

Heat a frying pan over medium heat with 2 tablespoons olive oil. Add the savoy cabbage and fry gently for about 4-6 minutes until tender. Add a splash of water to the pan to help the cabbage steam. Add the chickpeas and ras al hanout to the pan. Ensure that the ingredients are heated through. Season with salt and pepper.

Mix the bulghar through the chickpea mixture. Add the dressing and extra salt and pepper if necessary. Divide the salad between 2 plates. Lay the beetroot on top and sprinkle with the crumbled feta.


Sauerkraut with Sausages and Confit Duck

Serves 4

Ingredients
4 bratwurst or any of your favourite sausages
2 packs sauerkraut (zuurkool), about 800 gr
250 g lardons
2 onions
2 apples
olive oil
50 g butter
1 bottle beer
2 bay leaves
6 juniper berries
salt
pepper
boiled potatoes, to serve
4 confit duck legs, to serve
mustard, to serve

Method
Finely slice the onions. Peel the apples, discard the core and cut into 1 cm cubes. Place the sauerkraut in a sieve and rinse under cold running water. Dry the sauerkraut well. Heat a wok with 2 tablespoons olive oil and stir fry the sauerkraut until lightly caramelised. Remove from the heat and set aside.

Heat a large heavy pot over medium heat. Add 2 tablespoons olive oil and 50 g butter with the onion and lardons. Fry for 5 minutes. Add the stir fried sauerkraut, apple, the bottle of beer, juniper and bay leaves and cook gently over a low heat, covered with a lid, for about 40 minutes.

Heat a frying pan over medium heat. Add 2 tablespoons olive oil to the pan and fry the sausages for about 12 minutes until golden brown and cooked through.

Season the sauerkraut with salt and pepper. Serve with the sausages and confit duck, boiled potatoes and a little mustard, if you wish.

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


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