Street Food - Mock French
Nothing better than mocking the French!
In this case, though, the joke is on us - there's nothing of the street about pan-fried guinea fowl!
Probably should have gone with Crêpes or Galettes or Merguez Frites.
Maybe it has something to do with how long delayed and postponed this final class of the series was?
Probably we were lucky to get anything at all.
In this case, though, the joke is on us - there's nothing of the street about pan-fried guinea fowl!
Probably should have gone with Crêpes or Galettes or Merguez Frites.
Maybe it has something to do with how long delayed and postponed this final class of the series was?
Probably we were lucky to get anything at all.
menu
Mock the French
Pan-Fried Guinea Fowl
Pan-Fried Guinea Fowl
They're Supreme!
Red Wine Jus
French for gravy.
Fondant Potatoes
A well-worn staple.
This time with added butter!
Wilted Spinach
For that splash of colour.
Pan-Fried Guinea Fowl Suprême
fowl main
For this dish Aaron used Guinea Fowl breast suprêmes: Also known as an airline or Statler breast,
these cuts have the skin and first wing joint still attached.
They are small and thin - and should go from searing to serving in only three minutes. Avoid over-cooking them!
Aaron is a great believer in not salting the breasts before frying. I have to say he seems to be in the minority in this opinion, but they tasted well enough.
He is also firm about oiling the breasts, not the pan. Here he is on more solid ground. This should result in better heat transfer and resist the build-up of steam under the skin producing a crispier result.
If you cut the fried, rested breasts lengthways on a diagonal, you should get them to sit jauntily on the plate to serve.
They are small and thin - and should go from searing to serving in only three minutes. Avoid over-cooking them!
Aaron is a great believer in not salting the breasts before frying. I have to say he seems to be in the minority in this opinion, but they tasted well enough.
He is also firm about oiling the breasts, not the pan. Here he is on more solid ground. This should result in better heat transfer and resist the build-up of steam under the skin producing a crispier result.
If you cut the fried, rested breasts lengthways on a diagonal, you should get them to sit jauntily on the plate to serve.
Serves 2
Ingredients
- 2 guinea fowl breast suprêmes
- oil
- butter
Trim & tidy 2 Guinea fowl breasts:
Open and trim tender/tenderloin flap, if still attached, removing any connecting sinew.
Oil (oil the meat/fowl not the pan) do not salt, and sear, skin-side down in a hot frying pan for 30 seconds until the skin crisps and browns.
Turn over, add a generous knob of butter and baste vigorously while the flesh side cooks.
Lift out to rest for a couple of minutes before serving.
Oil (oil the meat/fowl not the pan) do not salt, and sear, skin-side down in a hot frying pan for 30 seconds until the skin crisps and browns.
Turn over, add a generous knob of butter and baste vigorously while the flesh side cooks.
Lift out to rest for a couple of minutes before serving.
Fondant Potatoes
side staple veg
Serves 2Ingredients
- 2 potatoes
- 1-2 tablespoons oil
- half a pound or so of butter
- 1-2 tsps chicken bouillon
Trim the potatoes into rectangles, cubes, or barrels.
Heat a tablespoon or two of oil in frying pan and cook the presentation side of the potatoes until lightly browned.
Off the heat (to avoid burning) add a vast amount of butter, return to the heat until the butter foams, then add 1-2 tsps chicken bouillon and enough water to cover two-thirds of the potatoes.
Cover with parchment, bring to a simmer, then remove the parchment and cook until the potato is tender at the bottom.
Carefully turn the fondants over with a palette knife then continue to cook them until the other side is cooked through.
Add a little more water if necessary.
Heat a tablespoon or two of oil in frying pan and cook the presentation side of the potatoes until lightly browned.
Off the heat (to avoid burning) add a vast amount of butter, return to the heat until the butter foams, then add 1-2 tsps chicken bouillon and enough water to cover two-thirds of the potatoes.
Cover with parchment, bring to a simmer, then remove the parchment and cook until the potato is tender at the bottom.
Carefully turn the fondants over with a palette knife then continue to cook them until the other side is cooked through.
Add a little more water if necessary.
These restaurant chefs sure seem to love their fondant potatoes!
Red Wine Jus
fowl sauce
Serves 2Ingredients
- 6 bite-sized pieces of chicken carcass
- 1 carrot, chopped
- 5 bay leaves
- 3 cloves garlic, crushed, skin-on
- 250ml red wine
- 1 tsp beef bouillon paste
- 250ml water
- knob butter
Enrichment Options:- celery
- onion
Put the chicken pieces in a pot without oil over medium heat (extra oil will only add to the skimming).
Leave to brown, stirring occasionally until a rich caramelised fond builds up.
Add the garlic.
De-glaze with red wine.
Bubble to half quantity.
Add the beef bouillon paste and water.
Reduce.
Strain.
Skim.
Reduce.
Finely chop the carrot and optionally onion, celery, and some parsley.
Enrich the sauce with this brunoise and whisk in a knob of butter
Leave to brown, stirring occasionally until a rich caramelised fond builds up.
Add the garlic.
De-glaze with red wine.
Bubble to half quantity.
Add the beef bouillon paste and water.
Reduce.
Strain.
Skim.
Reduce.
Finely chop the carrot and optionally onion, celery, and some parsley.
Enrich the sauce with this brunoise and whisk in a knob of butter
Make sure the vegetables are minced pretty finely so they soften a little into the jus.
Wilted Spinach
side veg
Serves 2Ingredients
- spinach, washed, thick stems removed
- knob butter
Heat a knob of butter in a frying pan then quickly stir in a handful of spinach until it just begins to wilt.
Remove, pat dry with kitchen paper.
Serve.
Remove, pat dry with kitchen paper.
Serve.
Yup. That's it!