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

1 egg

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

1 shallot

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.

 

Bread Rolls

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.

 

Bratzeli

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.