Photo: Andrew Ridley
Wheat-fed guinea fowl, brioche crumbs, gooseberries, asparagus, St George mushrooms and wild sorrel
21 ingredients
1 hr + 1 hr
Serves 1
openrecipes
This cheffy, spring-y recipe is a wild, seasonal food lover’s delight. Multiply the quantities by the number of guests for a dinner party to impress.
Estimated Nutrition (whole recipe, rough)
660
Calories
43g
Protein
43g
Fat
31g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Brioche | not in our table | 0 |
| Seed | not in our table | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 wheat-fed guinea fowl
- and freshly ground saltblack pepper
- dash light fruity olive oil
- skin from 1 guinea fowl
- 20g/¾oz brioche
- 5g toasted sunflower seeds
- 400ml/14fl oz clear chicken consommé or strong chicken stock
- 3 tsp puréed soft herbs
- 1 knob butter
- 2 tsp crème fraîche
- large pinch finely shredded wild sorrel
- dash olive oil
- ½ shallot
- 40g/1½oz small St George mushrooms
- ½ roasted garlic
- 2 tsp snipped chives
- 3 spears asparagus
- pinch sugar
- 1 knob melted butter
- shredded wild sorrel
- few red vein sorrel
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes