The month of May has been dedicated to our Bordeaux-style blend – and as a grand finale chef Warwick Taylor couldn’t resist pairing it with his specially created GUINEA FOWL BREAST, BRAISED LEG, CHAMP POTATO, LEEK AND QUINCE PURÉE feast! Click here for the recipe.
A commitment to sustainable practices both in the vineyard and cellar has resulted in Creation Wines becoming a member of both the BWI (Biodiversity and Wine Initiative) and IPW (Integrated Production of Wine), as well as being one of only nine farms in South Africa to earn the EnviroWines certification.
It should therefore come as no surprise that the kitchen at Creation Wines is equally committed to the cause. It sources some 80% of its ingredients from within 80 km of the farm, and in the case of this week’s recipe, the four beautiful plump guinea fowl were netted by owners JC and Carolyn Martin’s son, Glenn and his friend James, under the watchful eye of JC – and much to our chef’s delight.
A part of sustainability and appreciating the produce we take from the land is understanding the detachment that the end user has from the primary source. It is far easier to be wasteful or excessive when everything we consume is conveniently pre-packed and filleted. Respecting the land means treasuring what it gives us.
The preparation of game birds for cooking can be an extended process. Like all meat, game birds benefit from being hung for a few days. The longer the bird is hung the gamier the meat will taste. Our chef hangs guinea fowl for 36 hours in a cool environment. This allows the meat to ‘relax’, which, in turn, will ensure a more tender and flavourful end product.
“A little tip when working with guinea fowl,” says chef Warwick Taylor, “is that the skin adds little flavour, so you can bypass the tedious and often tricky process of feathering the bird. Simply remove the wing tips and feet (by making cuts at the ‘elbow’ and ‘knee’ joints), slice down the centre of the breast, and the skin should come off fairly easily. Skin, don’t pluck.”
And when it comes to serving your bird, there can be no better accompaniment than the Creation Merlot, Cabernet Sauvignon, Petit Verdot 2012. Dense, blue-black in the glass with hues of violet, it exhibits generous blackberry and blackcurrant fruit with a background of smoky oak. The aromas follow through on the palate where well-integrated tannins promise excellent maturation potential. Click here to order.