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

Name: Pan-Fried Breast of Corn-Fed Guinea Fowl with a Black Pudding Scotch Egg, Purée of Jerusalem Artichoke and Roasted Mirabelle Plum Juices
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: Main course - Serves four
Ingredients: a little rapeseed oil; 150 g black pudding; 4 guinea fowl breasts; 4 quails’ eggs; 75 g sausagemeat; 2 eggs and a little milk; 4 quails’ eggs; 150 g fresh breadcrumbs; 2 eggs and a little milk; a little oil for frying; 50 g flour; 200 ml milk; 200 g Jerusalem artichokes; 6 mirabelle plums; 10 g butter; a knob of unsalted butter; 150 ml reduced beef stock; 1 tbsp redcurrant jelly

Preparation info

Main course - Serves
four

Difficulty
Medium
Ready in
1 hr 10

Appears in

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

Main course

Ingredients

Method