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

Name: Corn-Fed Guinea Fowl with Garden Lemon Balm Risotto, Morel Mushrooms and Crispy Yoadwath Mill Icbln-Smosceo Ham
Prep time: 20 min
Total time: 20 min
Yield: Starter/Snack - Serves four
Ingredients: 25 g Coolea cheese, grated; 1 clove garlic, crushed; 50 g white bread, diced; 2 guinea fowl breasts, cooked and sliced; 75 g Coolea cheese shavings; 25 g anchovies in oil, drained; 4 slices pancetta, cooked; a few garden herbs; 100 ml mayonnaise; 10 ml olive oil; 3 small baby gem lettuces

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Preparation info

Starter/Snack - Serves
four

Difficulty
Medium
Ready in
20 min

Appears in

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.