Guineafowl casserole

Recipe from: 6/16/1993 12:00:00 AM
Ingredients 18
Servings 5
Time

Ingredients

  • 2
    guineafowl
  • 500
    ml
    water
  • 6
    cloves
  • 2
    bay leaves
  • 6
    peppercorns
  • salt and milled black pepper
  • 30
    ml
    butter
  • 30
    ml
    olive oil
  • 125
    g
    chopped bacon
  • 1
    small green apple, diced
  • SAUCE
  • 50
    ml
    cake flour
  • 7
    ml
    salt
  • 5
    ml
    milled pepper
  • 1
    Litres
    chicken stock
  • 25
    ml
    brown vinegar
  • 2
    ml
    brown sugar
  • 125
    ml
    cream
 

Method

 
Place birds on a rack in a heavy-based saucepan with a tight-fitting lid. Add water, cloves, bay leaves, peppercorns and seasoning. Steam in oven at 180 ºC for 3 to 4 hours, or until tender (poussins will need about 1 1/2 hours). Reserve liquid. Remove flesh from bones in fairly large pieces. Sauté meat in butter and oil until golden brown and juices have been absorbed. Add bacon and apple. SAUCE: Mix dry ingredients to a paste with a little reserved stock. Add remaining ingredients, stirring continuously until sauce boils and reduces slightly. Stir in cream just before serving. TO SERVE: Place meat on a platter, pour sauce over and serve with crisp puff pastry squares. TOTAL KILOJOULE COUNT: 11 630 kJ (2 780 Cal). A portion: 2 325 kJ (555 Cal).
 

Read more on: steam
 

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