Sous Vide Guinea Fowl Recipe - Great British Chefs

Wheat-fed guinea fowl, parfait cigar and pickled mushroom

Starter
challenging
4
2 hours, plus freezing and setting time

PT2H

Lisa Allen’s intricate starter uses rich guinea fowl breast paired with earthy mushrooms and a silky smooth parfait in a crispy feuille de brick shell. Guinea fowl were once a game bird but are now farmed in the UK and are widely available in supermarkets.

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Ingredients

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Metric

Imperial

Guinea fowl

2 guinea fowl breasts, skin removed
meat glue

Parfait

75g of chicken livers
75g of guinea fowl liver
100ml of port
50ml of Madeira
50ml of brandy
2 shallots, sliced
1/2 garlic clove, chopped
1 pinch of chopped tarragon
1 pinch of black pepper
1g of salt
2g of pink salt
1g of sugar
100g of unsalted butter, melted

Bramley apple jelly

250g of Bramley apple, juiced
150g of Granny Smith apple, juiced
50g of stock syrup
4.5g of iota carrageenan
4 drops of green food colouring

Celeriac purée

200g of celeriac
200ml of double cream
50g of butter
salt

Pickled mushroom

100g of enoki mushrooms
100g of white wine vinegar
50g of water
75g of sugar
2 juniper berries, crushed
1 bay leaf, torn
2 black peppercorns, crushed

Pickled apple

1 Granny Smith apple
50ml of apple juice
25g of sugar
20ml of white wine vinegar

Duxelle

50g of onion, diced
50g of button mushrooms, diced
1/2 garlic clove, finely chopped
1 tbsp of double cream
2 drops of truffle oil
1/2 tsp truffle, chopped
salt
pepper

Apple dressing

500ml of apple juice
100ml of olive oil
1 tsp Worcestershire sauce

Cigar

2 sheets of feuille de brick pastry, cut into four 6cmx9cm pieces
10g of butter, melted

To plate

8 mustard frills
8 sprigs of celery cress

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Pacojet
Chamber sealer
Water bath
Vacuum bags
Piping bags
Blender
1.5cm metal pipes (4)

Preheat a water bath to 65°C

Begin by making the parfait. Trim the guinea fowl and chicken livers and wash thoroughly under cold running water. Drain well

75g of chicken livers
75g of guinea fowl liver

Sweat the shallots, tarragon and garlic quickly in a small pan then add the alcohol and reduce down to a jam-like consistency. Allow to cool

2 shallots, sliced
100ml of port
50ml of Madeira
50ml of brandy
1/2 garlic clove, chopped
1 pinch of chopped tarragon

Place the livers in a vacuum bag, add the jam and season with the salts, sugar and pepper. Seal in a chamber sealer and cook for 10 minutes

1 pinch of black pepper
1g of salt
2g of pink salt
1g of sugar

After this time, plunge the bag into iced water to chill. Once cold, transfer to a Pacojet container, add the butter and place in the freezer

100g of unsalted butter, melted

Once the parfait is frozen, blitz twice in the Pacojet then transfer to a piping bag

Next make the Bramley apple jelly. Bring the apple juices and stock syrup to the boil, add the iota and whisk to dissolve. Pass through a fine sieve, whisk in the green food colouring and set in a tray to a depth of 3cm. Leave to set in the fridge for at least 1 hour

250g of Bramley apple, juiced
150g of Granny Smith apple, juiced
50g of stock syrup
4.5g of iota carrageenan
4 drops of green food colouring

For the celeriac purée, peel and dice the celeriac into small pieces. Heat a saucepan over a medium heat and add the butter

200g of celeriac
50g of butter

Sweat the celeriac in the butter for 2 minutes without colour, then add the cream and salt. Cover with a lid and cook until the celeriac is completely cooked though – this will take about 20 minutes

Blitz the celeriac in a blender until smooth then pass through a fine sieve. Keep warm in a small pan with a lid

Bring the pickling ingredients for the pickled mushrooms to the boil, leave to cool then pass through a sieve before pouring over the mushrooms. Transfer everything a to a vacuum bag, seal in a chamber sealer and leave to marinate for 30 minutes

100g of enoki mushrooms
100g of white wine vinegar
50g of water
49g of sugar
2 juniper berries, crushed
1 bay leaf, torn
2 black peppercorns, crushed

For the pickled apple, peel and dice the apple. Bring the apple juice, sugar and white wine vinegar to the boil, leave to cool then place the apple dice in a vacuum bag with the pickle. Seal in a chamber sealer and keep in the vacuum bag until ready to serve

1 Granny Smith apple
50ml of apple juice
25g of sugar
20ml of white wine vinegar

Next make the mushroom duxelle. Sweat the onion and garlic in a saucepan without colour until softened. Add the mushrooms, cook for a further 3 minutes then add the cream and season with salt and pepper. Cook for a further 3 minutes then check the seasoning and add the truffle oil and chopped truffle. Drain on kitchen paper and leave to cool

50g of onion, diced
1/2 garlic clove, chopped
50g of button mushrooms, diced
1 tbsp of double cream
2 drops of truffle oil
1/2 tsp truffle, chopped
salt
pepper

To make the apple dressing, reduce the apple juice by half, remove from the stove and add the olive oil and Worcestershire sauce. Season to taste with salt and reserve

450ml of apple juice
100ml of olive oil
1 tsp Worcestershire sauce

Preheat the oven to 190°C/gas mark 5

For the cigars, brush the feuille de brick pastry with melted butter then wrap around the metal pipes. Cover with tin foil and bake in the oven for about 5 minutes until golden – leave to cool slightly before carefully sliding the cigars from the pipes

10g of butter, melted
2 sheets of feuille de brick pastry, cut into four 6cmx9cm pieces

Preheat a water bath to 68°C

Place the guinea fowl breast between 2 pieces of cling film and use a rolling pin to flatten them out. Spread the duxelle along the centre of each breast

2 guinea fowl breasts, skin removed
meat glue

Sprinkle the protein glue on one side of each breast then roll them into sausage shapes. Wrap tightly in cling film, seal in individual vacuum bags and cook for 20 minutes. Remove from the bags and carve each breast in half

To serve, place a piece of guinea fowl in the centre of each plate and arrange the mushrooms and pickled apple around. Pipe the parfait into the cigars and place to one side. Pipe a dot of the celeriac purée on the plate and spoon over the apple dressing. Garnish with mustard frills and celery cress