Corn-Fed Guinea Fowl with Garden Lemon Balm Risotto, Morel Mushrooms and Crispy Yoadwath Mill Icbln-Smosceo Ham

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Preparation info

  • Starter/Snack - Serves

    four

    • Difficulty

      Medium

    • Ready in

      20 min

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

THIS CLASSIC SALAD USES THE MARINATED SPANISH-STYLE ANCHOVIES IN SUNFLOWER OIL, AS OPPOSED TO THE SALTED VARIETY, WITH SHAVINGS OF COOLEA CHEESE, A GOUDA-TYPE MADE BY A DUTCHMAN IN IRELAND, BLENDED WITH THE DRESSED BABY GEM LETTUCE AND PLUMP PIECES OF GUINEA FOWL. PERFECT AS LITTLE CANAPÉS, WHICH WE SERVE IN BAMBOO CONES AT WEDDINGS AND PARTIES.

Ingredients

  • 2 guinea fowl breasts, cooked and sliced
  • 3 small baby gem lettuces
  • 50 g white bread, diced
  • 10 ml olive oil
  • seasoning

    Method

    First Make The Caesar dressing, by placing the mayonnaise in a food processor with 25 g of grated cheese, the garlic and 25 g anchovies. Blend until smooth.

    Wash the baby gems, pick off the leaves and allow to dry on a kitchen towel.

    Place the bread and pancetta on a preheated baking tray and drizzle with the oil. Season and bake at 160°C/gas mark 3 for approximately 5 minutes, until crispy.

    To assemble the salad, first place the baby gem leaves, with the sliced fowl breasts and croutons in a bowl. Gently mix in the dressing, until all of the leaves are coated, place into a serving dish and finish with the remaining anchovies and shavings of coolea, the pancetta sices and a few garden herbs.