Grilled Guinea Fowl Breast with Roasted Vine Tomatoes And Crispy Ham

Article written on 2016/20/05/
Posted in Beautiful is good

Adam GREY, Michelin-starred chef of London has created some recipes in agreement with Domaine Montrose, Rosé.

Grilled Guinea Fowl Breast with Roasted Vine Tomatoes And Crispy Ham

Recette poitrine grillée

 Ingredients :

4 x Guinea fowl breasts

400g English cherry vine tomatoes

4 Slices Cumbria air-dried ham

100 Ml Farrington’s Mellow Yellow rapeseed oil

2 Bulbs of fennel

1 Lime


White pepper

Method :

  • Place the cherry vine tomatoes on a sheet of foil and season with the salt and pepper. Drizzle the rapeseed oil over the tomatoes and wrap the foil up into a sealed parcel ensuring there are no holes.
  • Place the foil parcel into a pre heated oven at 180 c for 12 – 15 minutes, until the tomatoes are just tender, then remove from the oven and leave in the foil parcel.
  • Place a griddle pan on the stove and heat to a medium heat.
  • Season the guinea fowl breasts with salt and pepper and rub a little of the remaining rapeseed oil on to the breasts.
  • Place the guinea fowl breasts skin side down onto the heated griddle pan and cook gently, turning over to get an even cooking.
  • Finely slice the fennel with a sharp knife or on a mandolin into a bowl.
  • Grate the zest of the lime onto the sliced fennel and mix with a little of the lime juice and some rapeseed oil.
  • Once the guinea fowl breasts are cooked, remove them from the griddle pan and place them on a tray to rest.
  • Heat a non stick frying pan to a medium heat and fry the air dried ham with no oil until crispy.

To Serve :

  • Put a pile of the fennel salad in the centre of the serving bowl and place the guinea fowl breast on top.
  • Place the roasted tomatoes to one side of the guinea fowl breast and pour over some of the tomato cooking juices.
  • Place a piece of crispy ham on top.

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