GUINEA FOWL IN A POPCORN CRUST
A recipe by: Oliver Rasper - Top chef in Lower Saxony
INGREDIENTS FOR 4 PEOPLE
- 2 small guinea fowls ready to cook
- 100 g shelled peanuts
- 100 g popcorn corn
- 2 corn cobs
- 20 g cornflakes
- coarse sea salt
- 4 tbsp grapeseed oil
- 2 tbsp corn oil
- Basque Espelette pepper (cayenne pepper)
- 50 g butter
- 4 tbsp peanut oil
- 1 tbsp brown sugar
- 2 tbsp honey
- 1 tbsp soy sauce
- 4 cl rum
- ½ chilli pepper
Preparation Time
15 Minutes
Cooking Time
60 Minutes
Difficulty
Easy
ARRANGEMENT AND DECORATION
Gourmetlinie BLANC
plate flat, mirror surface deep, partly frosted, FL P0131:
The flat plate with its deep mirror surface captivates with its special look.
PREPARATION METHOD BY TOP CHEF OLIVER RASPER:
STEP 1:
Cut the guinea fowl in half, brush with grape seed oil, salt
Braise in an ovenproof casserole dish filled with two cups of water for approx. 40 minutes at 140 °C.
STEP 2:
Cook the corn on the cob in salted water with a pinch of sugar and then cut the kernels off the cob.
Prepare the popcorn corn according to the instructions on the packet..
Puree some of the cooked corn with the ice-cold butter to make a cream and keep warm.
Cut up the guinea fowl, brush with honey and soy sauce and sprinkle the mixture of popcorn, peanuts and cornflakes on top and gratinate in the oven.
Mix the chicken jus with rum, chilli pepper and corn kernels to make a sauce.
STEP 3:
Arrange the ingredients as shown in the picture and serve.
