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 | garlic |
| salt and pepper | |
| toothpicks or roulade skewers | |
| 1 cup | white wine |
| 3/4 cup | balsamic vinegar |
| 1 cup | chicken stock |
| For the yeast sauce: | |
| 1 cube | fresh baking yeast (42 g) |
| 50 g | butter |
| 250 ml | chicken stock |
| 100 ml | white wine |
| 2 | shallots |
| 1-2 tbsp. | yeast flakes |
| 1 tsp | light miso paste |
| 1 tbsp. | flour for thickening (optional) |
| A splash | sherry |
| A splash | white soy sauce |
| For the kale chips: | |
| A few fresh leaves | kale |
| 2 tbsp. | olive oil |
| salt and pepper | |
| some sesame seeds | |
| For the puree: | |
| 400 g | potatoes |
| salt | |
| 2 tbsp. | butter |
| 75-100 ml | milk |
| A pinch | nutmeg |
| Some | quince syrup |
| For the beetroot wedges: | |
| 2-3 bulbs | beetroot |
| salt | |
| butter | |
| baharat | |
| For garnish: | |
| affilla cress | |
| kale chips (see above) | |
| red onions |
Instructions
Step 1 of 7: Beetroot Wedges
Peel all the beetroot bulbs. Grate one bulb, pass it through a straining cloth, and collect the juice. Cut the remaining bulbs into wedges. Bring the collected beetroot juice to the boil together with a pinch of salt and the beetroot wedges. Cook for approx. 10-15 minutes. Then sweat the wedges in a little butter and baharat until translucent.
Step 2 of 7: Prepare guinea fowl
Wash the parsley and mint, pluck the leaves, and chop them in the Fissler Finecut. Remove the seeds from the chilli and finely chop the chilli pepper. Peel the garlic and finely chop it.
Cut open the guinea fowl, fill with mint, parsley, garlic, and chilli, season with salt and pepper, and then secure with toothpicks or roulade needles.
Bring the poultry stock, white wine, and balsamic vinegar to the boil in a pot. Simmer the chicken breasts in it for 7-8 min. and set aside. Shortly before Serve, remove the toothpicks/skewers and sear the guinea fowl breasts on the skin side for 1-2 minutes over high heat.
Step 3 of 7: Pickle onions
Cut the red onions into rings and add them to the poultry cooking stock. Leave to infuse briefly.
Step 4 of 7: Make yeast sauce
Finely chop the shallots and sweat them in a Frying Pan with a little butter or oil until translucent. Deglaze with white wine and reduce.
In a separate pot, melt the butter and yeast together. Deglaze with poultry stock and keep stirring until a creamy consistency forms. This can take approx. 10 min. Stir in one to two tablespoons of nutritional yeast flakes until dissolved. Add miso paste, a dash of sherry, and a dash of white soy sauce. Then add the onions and blend everything until creamy. Depending on the consistency, reduce a little more if needed. If necessary, add a tablespoon of flour to thicken. Season to taste with sherry and white soy sauce.
Step 5 of 7: Kale crisps
Wash the kale leaves and pat dry. Remove the stalks and cut the leaves into a pleasant crisp size. Then 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 crisp.
Step 6 of 7: Mashed potatoes
Peel the potatoes and bring them to the boil in salted water. Then cook the potatoes covered for about 20 minutes until soft. Drain the water and allow the potatoes to steam off a little, then press them through a potato ricer. Heat the butter and milk together and stir into the mashed potatoes until a creamy purée forms. Season to taste with salt, nutmeg, and a little quince syrup.
Step 7 of 7: Serving, garnish with cress and kale crisps.
