Guinea Fowl


4 breasts

4 thighs

500 ml chicken stock

olive oil to cook

salt to taste


1. Trim the breast of excess fat.

2. Season and pan fry on both sides. Set aside to serve.

3. Debone the thighs, remove sinews, season and roll tightly in cling film.

4. Poach slowly in the chicken stock for one and a half hour.

5. Cool, remove cling film and set aside to serve.

Champ Potato


400 g mashed potato

100 ml milk

50 g butter

4 spring onions finely chopped

salt to season


1. In a pot, heat the milk and butter, add the potato.

2. Mix until smooth.

3. Season and add spring onion.

Quince Purée


300 g quince, peeled and core removed

300 g sugar

water to cover


1. In a pot place the quince and sugar.

2. Cover with water and bring to the boil.

3. Once cooked, blend until smooth.

4. Return to the pot and cook down until a thick consistency is reached.

5. Keep warm to serve.



150 g leeks

30 g butter

50 ml chicken stock

30 ml Creation Chardonnay

salt to season


1. Wash and cut the leeks.

2. Cook in a pot over low heat with the butter, wine and chicken stock.

3. Season and set aside to serve.

Green Beans


12 green beans

20 g butter

salt to season


1. Blanch beans in boiling water and refresh in iced water.

2. To serve, heat in a pan with butter and season.

Ndumbi Chips


1 ndumbi

oil to fry



1. Peel and thinly slice the ndumbi.

2. Fry until crispy in hot oil.

3. Drain on paper towel and season.



150 ml chicken stock

300 ml good beef stock

100 ml Creation Bordeaux-style blend  

1 tsp thyme

1/2 clove garlic


1. In a hot pan reduce the wine by half.

2. Add the beef stock and reduce by half.

3. Add the chicken stock and continue reducing.

4. Add the garlic and thyme and reduce to desired consistency.

To Serve

1. Cook the breasts in the oven at 160° C until just cooked, taking care not to overcook.

2. Heat the thighs on the same tray.

3. Heat the champ potato, beans, leeks, quince and sauce in separate pans.

4. Once cooked, slice the breast and plate as seen above. 


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