Results 1 to 2 of 2

Thread: Roasted Guinea Fowl with Strawberry, Chanterelle and Asparagus

  1. #1
    Laszlo Varga Guest

    Default Roasted Guinea Fowl with Strawberry, Chanterelle and Asparagus

    Roasted Guinea Fowl with Strawberry, Chanterelle and Asparagus Recipe:

    http://chefdepaprika.com/2012/07/roa...RecFoodCooking


    Ingredients (2 persons):
    1 guinea fawl
    a handful strawberries enough to fill the inside of the fawl
    about 6 thyme branches
    1 cup of white wine demi dry or demi sweet
    salt
    1 teaspoon sweet paprika
    1 teaspoon hot paprika
    For the chanterelle stew:
    6 tablespoons butter
    3 stalks green onion
    3-4 stalks green garlic
    salt and pepper to taste
    1/4 cup dry white wine
    1/2 kg chanterelle mushrooms
    1/2 cup sour cream
    1/2 teaspoon grated nutmeg
    1 teaspoon freshly chopped parsley
    Fresh lemon juice
    For the asparagus:
    about 300 g asparagus
    a drizzle of olive oil
    salt and pepper
    For the salad:
    1/2 kg strawberries
    1/2 kg smaller tomatoes
    1 stalk green onion
    a small bunch chives
    optionally pickled baby onions
    Preparation Method:
    Clean and wash thoroughly the guinea fawl
    Sprinkle plenty of salt and the paprikas both inside and outside of the guine fawl.
    Pour the cup of wine into an ovenproof dish and place the guinea fawl into this dish.

  2. #2
    Gorio Guest

    Default Re: Roasted Guinea Fowl with Strawberry, Chanterelle and Asparagus


    Laszlo Varga;1757084 Wrote:
    > Roasted Guinea Fowl with Strawberry, Chanterelle and Asparagus Recipe:
    >
    > 'Roasted Guinea Fowl with Strawberry, Chanterelle and Asparagus Recipe |
    > Chef dePaprika' (http://tinyurl.com/c6lpa6h)
    >
    >
    > Ingredients (2 persons):
    > 1 guinea fawl
    > a handful strawberries enough to fill the inside of the fawl
    > about 6 thyme branches
    > 1 cup of white wine – demi dry or demi sweet
    > salt
    > 1 teaspoon sweet paprika
    > 1 teaspoon hot paprika
    > For the chanterelle stew:
    > 6 tablespoons butter
    > 3 stalks green onion
    > 3-4 stalks green garlic
    > salt and pepper to taste
    > 1/4 cup dry white wine
    > 1/2 kg chanterelle mushrooms
    > 1/2 cup sour cream
    > 1/2 teaspoon grated nutmeg
    > 1 teaspoon freshly chopped parsley
    > Fresh lemon juice
    > For the asparagus:
    > about 300 g asparagus
    > a drizzle of olive oil
    > salt and pepper
    > For the salad:
    > 1/2 kg strawberries
    > 1/2 kg smaller tomatoes
    > 1 stalk green onion
    > a small bunch chives
    > optionally pickled baby onions
    > Preparation Method:
    > Clean and wash thoroughly the guinea fawl
    > Sprinkle plenty of salt and the paprikas both inside and outside of the
    > guine fawl.
    > Pour the cup of wine into an ovenproof dish and place the guinea fawl
    > into this dish.


    Have you actually tried this, or are you just posting the recipe?

    I'm guessing it's great.




    --
    Gorio

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32