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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.
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
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Once the parfait is frozen, blitz twice in the Pacojet then transfer to a piping bag
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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
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
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Blitz the celeriac in a blender until smooth then pass through a fine sieve. Keep warm in a small pan with a lid
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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
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
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
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
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
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Preheat a water bath to 68°C
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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
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
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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
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Wheat-fed guinea fowl, parfait cigar and pickled mushroom
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