Paddy’s Autumn Delight!
Over the last ten years, Executive Chef Patrick Quilligan has been an integral part of the GIG team working on events all around the world, today he’s sharing one of his favourite autumn recipes which is bursting with seasonal flavours.
Pan cooked guinea fowl served with crisp pancetta, confit shallot and creamed celeriac dressed with sautéed enoki and chicken jus
INGREDIENTS (Recipe for 2)
- Guinea fowl breast 2 x 160g (available from your local butcher )
- Sliced Pancetta x 4 slices
- Chicken Stock x 1 litre
- Shallots x 2
- Onion x 1
- Garlic X 1 bulb
- Celeriac X 1 small head
- Enoki mushrooms x 1 punnet (available from your local supermarket )
- Butter x 80g
- Milk x 50ml
- Extra virgin olive oil
- Beetroot and chard to garnish!
- Peel the shallots but remember to leave the root on so it stays together and cut in half length ways, cover with olive oil and slow cook in a pan for 25 minutes.
- Peel and fine slice celeriac, ½ onion and ¼ of the garlic and place in a frying pan on medium heat and sauté with ½ the butter and a drop of olive oil for 15 minutes until the celeriac starts to mash together, if it starts to stick to bottom of the pan slowly add the milk.
- Once the celeriac become soft remove excess milk and blend till smooth.
- Place pancetta slices on a baking tray and place in the oven for 12 min on 180c until it becomes crispy but not burnt and set aside.
- In a frying pan on medium heat using some olive oil from the shallots seal the guinea fowl skin side down for 4 min.
- Peel and smash the rest of the garlic and add to the pan with the rest of the butter and enoki mushrooms.
- Turn the breast over cooking on for another 3 min.
- Once the breast is brown on all sides, add the chicken stock and cook altogether for 5 min until the stock has reduced and thicken slightly.
Plate it up in style!
Create a circle of celeriac in the middle of the plate, place guinea fowl on the celeriac. Remove shallots from oil and pick the leafs from the root then place 3 on each plate, cut the pancetta in half and stand on plate next to shallots.
Finally dress it up…
Remove garlic from the jus and add finely chopped beetroot, dress the dish and garnish with red chard. Season with salt and pepper as required. Enjoy!