Yields 15 portions
Enjoy with the Creation Viognier
Guinea Fowl Terrine
2 guinea fowls (around 800 g each)
20 ml olive oil
400 g pork sausage mince
250 g chicken livers, chopped
5 g thyme, chopped
2 garlic cloves, chopped
30 g Denny’s shiitake crisps, roughly chopped
20 g shelled pistachio nuts, roughly chopped
200 g sliced pancetta
10 g maldon salt
10 g maldon salt (meat seasoning)
3 g freshly ground black pepper (meat seasoning)
Preheat the oven to 160° C.
Cut the breasts off the guinea fowl and set aside.
Remove the bones from the legs.
Remove the skin and set aside to make crispy skins.
Cut the meat from the breasts and legs into strips.
Season the meat with some salt and black pepper.
Brown the meat in a pan with the olive oil.
Add the guinea fowl stock (recipe below) to the pan and bubble fiercely for a couple of minutes till the liquid is almost gone.
Combine the sausage mince, livers, thyme, garlic, shiitake crisps, pistachio and egg.
Line your terrine dish with the sliced pancetta.
Cover with a thin layer of the sausage mix and top with strips of the guinea fowl.
Alternate until you are happy with the thickness.
Just remember to end with the sausage mix.
Fold the pancetta over to seal the mix.
Cover with foil.
Place in a deep tray and pour hot water in to reach at least halfway up the side of the terrine dish.
Cook for 1 hour.
Cool in a water bath and chill in the fridge overnight.
Guinea Fowl Stock
All the guinea fowl off-cuts after cleaning
50 g carrot
50 g leek
50 g celery
10 thyme sprigs
1 cup Creation Pinot Noir
Roast the guinea fowl off-cuts in the oven till golden.
Place in a pot with your mirepoix and wine.
Cover with water.
Bring to the boil and reduce the liquid till there is 200 ml remaining.
Crispy Guinea Fowl Skins
skin from guinea fowl
maldon salt to season
Preheat your oven to 150° C. Stretch out the skins on silicone paper.
Season with salt.
Place the silicone paper on a tray and place another piece of silicone paper on top.
Place the same size tray inside to press down on the silicone paper.
Place in the oven for 20 minutes.
Pickled Viognier Grapes
500 g grapes
250 ml verjuice
250 ml Viognier
5 g coconut sugar
10 habanero pips/seeds
250 ml water
4 bay leaves
Heat all the ingredients except for the grapes in a pot and simmer for a few minutes.
Take the grapes off the stem and place in a glass jar.
Pour the liquid over the grapes and make sure they are covered.
Leave to cool and refrigerate for at least 24 hours.
100 g gluten-free flour
90 g sorghum
26 g coconut sugar
2 g salt
10 g yeast
15 g sesame seeds
20 g pumpkin seeds
20 g gluten-free oats
15 g poppy seeds
10 g whole aniseeds
100 g Creation Viognier
165 g lukewarm water
40 g olive oil
Preheat the oven to 190° C.
Grease your muffin trays.
Mix all the ingredients till well combined.
Fill each muffin cup halfway.
Prove till double in volume.
Bake for 15 minutes.
Brush with apricot jam on top as soon as it comes out of the oven.
Turn out to cool on a tray.
50 g gluten-free flour
45 g sorghum
13 g coconut sugar
1 g salt
7.5 g sesame seeds
10 g pumpkin seeds
10 g gluten-free oats
7.5 g poppy seeds
5 g whole aniseeds
50 g Creation Viognier
92.5 g cold water
Turn on the bratzeli maker.
Place all the ingredients in a bar blender and blend till smooth.
Transfer into a piping bag.
Pipe a little bit on each corner.
Bake at the lowest temperature.