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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Pinot Noir Wines
were judged with POT ROAST GUINEA FOWL WITH CABBAGE AND BACON

 

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As presented by Celebrity Chef MICHAEL MANNERS

Serves 4.

INGREDIENTS

1 Large or 2 smaller (800/900g) Guinea Fowls
100g Bacon or Speck diced
500mls Chicken Stock
150mls White Wine
10 Juniper Berries
1 Small Savoy Cabbage cut into 4
1 Celery Stalk diced
1 Carrot diced
1 Onion diced
Fresh Thyme
Bay Leaf
Parsley
Baby new Potatoes

METHOD

  1. Preheat oven to 170 degrees.
  2. Prepare the Fowls. Remove the neck and wings. Cut out the back bone.
  3. Brown the trimmings and add to the chicken stock to add flavour.
  4. Add thyme, Bay Leaf and Parsley Stalks. Simmer and reduce for at least one hour
  5. Strain and set aside.
  6. Season the fowl with salt and pepper then brown on all sides in a large flameproof casserole with a little butter. Remove the fowl.
  7. Add the diced bacon to the casserole and sautee for 2 to 3 minutes.
  8. Add the diced Carrot, Onion and Celery. Cook for 5 minutes.
  9. Lay the cabbage on top of the vegetable mixture. Add the juniper berries and the stock.
  10. Return the fowl into the casserole on top of the cabbage.
  11. Cover tightly and roast for about 45 minutes or until the bird is cooked through but not dry.

TO SERVE

  1. Cut the Guinea Fowl into quarters,
  2. Place a quarter of the cabbage onto each plate.
  3. Sit the of Guinea Fowl on top of the cabbage.
  4. Spoon the vegetables from the casserole and the sauce over and around the bird.
  5. Sprinkle with chopped Parsley and serve with steamed baby potatoes.

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