Stuffed guinea fowl breast with beetroot wedges, yeast sauce and mashed potatoes
A huge thank you to Svenja, our powerhouse from Berlin and finalist of the Fissler Global Cooking Challenge 2023. Together with her coach Alexander Herrmann, she shared her passion for cooking and her final dish with us. Enjoy cooking it yourself!
1 hour 30 minutes
Total Time
1 h
Cooking Time
30 min
Preperation Time
Ingredients
| For the pickled onions: | |
| 2-3 | Red onions |
| For the guinea fowl: | |
| 4 | Guinea fowl breasts (with skin) |
| 1 bunch | parsley |
| 1 bunch | mint |
| 2 | fresh red chilies |
| 3 cloves of garlic | |
| Salt and pepper | |
| Toothpicks or roulade needles | |
| A cup of white wine | |
| ¾ cup | balsamic vinegar |
| One cup | chicken stock |
| For the yeast sauce: | |
| 1 cube | fresh baking yeast (42 g) |
| 50 g | Butter |
| 250 ml | Poultry stock |
| 100 ml | White wine |
| 2 | Shallots |
| 1-2 tbsp | Nutritional yeast flakes |
| 1 tsp | light miso paste |
| 1 tbsp | Flour for thickening (optional) |
| A shot of sherry | |
| A dash of white soy sauce | |
| For the kale chips: | |
| A few fresh leaves | kale |
| 2 tbsp | Olive oil |
| Salt and pepper | |
| Some sesame | |
| For the purée: | |
| 400 g | Potatoes |
| Salt | |
| 2 tbsp | butter |
| 75-100 ml | Milk |
| A pinch of nutmeg. | |
| Some | Quince syrup |
| For the beetroot wedges: | |
| 2-3 bulbs | Beetroot |
| Salt | |
| Butter | |
| Baharat | |
| For decorating: | |
| Affilla cress | |
| Kale chips (see above) | |
| Red onions |
Instructions
Step 1 of 7: Beetroot Wedges
Peel all the beetroot. Grate one beetroot, pass it through a sieve, and collect the juice. Cut the remaining beetroots into wedges. Bring the collected beetroot juice to a boil with a pinch of salt and the beetroot wedges. Cook for approx. 10-15 minutes. Then sauté the wedges in a little butter and Baharat until translucent.
Step 2 of 7: Guinea Fowl Preparation
Wash and pick the parsley and mint, then chop them in the Fissler Finecut. Remove the seeds from the chili and finely chop the chili pepper. Peel and finely chop the garlic.
Cut open the guinea fowl, stuff it with mint, parsley, garlic, and chili, season with salt and pepper, and then close it with toothpicks or roulade needles.
Bring the poultry stock, white wine, and balsamic vinegar to a boil in a pot. Simmer the chicken breasts in it for 7-8 minutes and set aside. Shortly before serving, remove the toothpicks/skewers and sear the guinea fowl breasts on the skin side for 1-2 minutes.
Step 3 of 7: Pickled Onions
Cut the red onions into rings and add them to the poultry cooking liquid. Let them steep briefly.
Step 4 of 7: Yeast Sauce Production
Finely chop the shallots and sauté them in a pan with a little butter or oil until translucent. Deglaze with white wine and let it reduce.
In a separate pot, melt butter and yeast together. Deglaze with poultry stock and stir continuously until a creamy consistency is achieved. This may take approx. 10 minutes. Stir in one to two tablespoons of nutritional yeast until dissolved. Add miso paste, a dash of sherry, and a dash of white soy sauce. Now add the onions and puree everything until creamy. Let it reduce further depending on the consistency. If necessary, add a tablespoon of flour to thicken. Season with sherry and white soy sauce.
Step 5 of 7: Kale Chips
Wash and pat dry the kale leaves. Remove the stems and cut the leaves into a pleasant chip size. Place them in a bowl with the oil and marinate. Lightly season with salt and pepper. Bake in the oven at approx. 180 degrees for 8-10 minutes until the kale leaves are crispy.
Step 6 of 7: Mashed Potatoes
Peel the potatoes and bring them to a boil in salted water. Then cook the potatoes, covered, until soft in about 20 minutes. Drain the water and let the potatoes steam dry slightly, then press them through a potato ricer. Heat butter and milk together and stir into the mashed potatoes until a creamy mash is formed. Season with salt, nutmeg, and a little quince syrup.
Step 7 of 7: Plate, decorate with cress and kale chips.
