Pan-Fried Breast of Corn-Fed Guinea Fowl with a Black Pudding Scotch Egg, Puée of Jerusalem Artichoke and Roasted Mirabelle Plum Juices.

banner

Preparation info

  • Main course - Serves

    four

    • Difficulty

      Medium

    • Ready in

      1 hr 10

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

WE MAKE THE SCOTCH EGGS USING BLACK PUDDING TRIMMINGS WITH A LITTLE SAUSAGEMEAT TO BIND IT TOGETHER, WHICH IS THEN MOULDED AROUND A SOFT-BOILED QUAIL EGG AND BREAD-CRUMBED. THEY ARE GREAT AS SNACKS IN THEIR OWN RIGHT. THE MIRABELLE PLUMS HAVE A SHORT SEASON AROUND THE END OF AUGUST/BEGINNING OF SEPTEMBER. WE LIGHTLY CARAMELISE HALVES OF EACH OF THE PLUMS FOR PRESENTATION PURPOSES AND TO COUNTERBALANCE THE SLIGHT ACIDITY OF THE FRUIT.

Ingredients

  • 4 guinea fowl breasts
  • a little rapeseed oil

    Method

    First make the scotch eggs, by blending together the black pudding, sausagemeat and a little seasoning. Cook the quails’ eggs for 2 minutes in boiling water, then drain and refresh in iced water. Once cooled, peel off the egg shells, then encase the cooked eggs in the black pudding mix, forming small balls. Whisk the eggs in a bowl with a little milk to make an egg wash, place flour in a second bowl and breadcrumbs in a third. Dip the scotch eggs, in turn, in the flour, then the egg, then the breadcrumbs. Deep-fry the eggs at 180°C for 4 minutes.

    To make the Jerusalem artichoke purée, first peel the artichokes, then chop and place in a saucepan with milk, butter and seasoning. Bring to the boil and cook until soft, then drain off the milk. Blend the artichokes in a food processor until smooth and purée consistency.

    For the plum juices, peel and de-stone the plums. Boil in the stock until the plums break down, and the liquid has reduced. Add the redcurrant jelly and stir in a little butter.

    Pan-fry the guinea fowl breasts until golden brown and set aside to rest. To serve, spoon a little of the artichoke purée onto each plate, and place a black pudding scotch egg on top. Slice the breast onto the plate. Serve the plum sauce separately.