John Myers
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Guinea Fowl Roulade and Purple Risotto
The perfect guinea fowl roulade and purple risotto recipe with a picture and simple step-by-step instructions.
The guinea fowl roulade
- 4 piece Guinea Fowl Supreme
- 100 g Mushrooms brown
- 1 Bullet Buffalo mozarella
- 1 tablespoon Cream cheese double cream setting
- 4 piece Black pitted olives
- 1 teaspoon Chopped capers
- 1 tablespoon Breadcrumbs
- 1 Diced shallot
- Sea salt and pepper from the mill
- 1 shot Cream 30% fat
- 1 teaspoon Rapeseed oil
The risotto
- 2 cups Risotto rice
- 1 Red onion, diced
- 1 liter Chicken broth
- 250 Milliliters Dry red wine
- 3 Ancient carrots purple
- 50 g Parmigiano
- 50 g Butter
- Rapeseed oil
The guinea fowl roulade
- First, parry the meat and carefully cut it lengthways, unfold it, put it in a sturdy transparent bag and carefully plate it as thinly as possible. Chop the mushrooms very finely. Heat some rapeseed oil in a pan and sweat the chopped mushrooms vigorously. Do not add salt so that the mushrooms do not draw water and stay nice and dry. Then add the diced shallots and fry for a while. Deglaze with a dash of cream and let it boil off completely. Now season with a little salt and pepper. Let cool down. Now add the mozzarella, cream cheese, capers and olives as well as breadcrumbs to the cooled mushroom mass and mix everything together vigorously with a fork. Season again if necessary. Now divide the mixture and place on the coated guinea fowl breasts. Roll up like a roulade with the skin on the outside. Tie with kitchen thread. Fry in a pan on the skin side first and then all over. Let simmer in a preheated oven at 100 ° C. Cut into beautiful slices to serve.
The risotto
- Heat some rapeseed oil in a saucepan and sweat the red onion cubes. Add the rice, sweat it briefly and deglaze with the red wine. Let the wine boil off, stirring occasionally, then gradually add the chicken broth. After about half of the cooking time (this may vary depending on the type of rice used) add the finely diced purple carrots. Keep pouring some chicken broth over and over again. At the end of the cooking time (just try a spoon) add the Parmigiano and butter and fold in. If necessary, season with a little salt and pepper.
Serving
- A deep plate or pasta bowl is best for serving. Put the risotto in the middle, place the guinea fowl slices on top and decorate as desired. We wish you good appetite!
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