• 2servings
  • 25minutes
  • 797calories

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Nutrition Info . . .

VitaminsA, B2, D, E
MineralsManganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 large shallot , diced

  2. spinach , to serve 1 large shallot , diced

  3. 50g unsalted butter

  4. 100g fresh morels or 25g dried (soak in hot water for 20 minutes if using dried)

  5. small splash white wine vinegar

  6. 100ml white wine

  7. 250ml chicken stock

  8. 120ml double cream

  9. 2 guinea fowl breasts, skin on

  10. splash Madeira wine

  11. spinach , to serve

Instructions Jump to Ingredients ↑

  1. Heat the oven to 200C/fan 180C/gas 6. Make the morel cream by cooking the shallot in half the butter until softened. Throw in the morels and cook for a few mins. Add the white-wine vinegar and allow to reduce.

  2. Tip in the wine and reduce by two-thirds. now add the stock and again reduce by half. Add the cream, bring to the boil, season and remove from the heat.

  3. Heat a little oil in a hot frying pan. Season the guinea fowl generously and start cooking, skin-side down. Continue until the meat is coloured and the skin is golden brown. Turn over, put in the oven and roast for another 8-10 minutes or until the breast has a slight spring to it when pushed. Remove from the oven and add the remaining butter and a splash of Madeira to the pan. Allow to rest for a few minutes, and keep basting with the cooking juices.

  4. Arrange some hot buttered spinach on a plate, slice the bird with one long-angled cut and put on top of the spinach, then spoon over the resting juices and dress with a generous amount of the morel cream.


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