Recipe
Juicy fillet of guinea fowl on their bed of pumpkin and onions
easy
APPROX. 30 mins
Enough For
4 persons
Cookware
DUROTHERM® / HOTPAN®Nutritional Value
1710 kJ / 408 kcal (Per person)
Ingredients
- Carbohydrates20 g
- Sugar15 g
- Fat20 g
- Protein39 g
Allergens
- soy
Note
Test the cooking of guinea fowl fillet.
Ingredients
- »2 tbsp sunflower oil
- »4 drops Small guinea fowl breast fillets, skinless without skin pat dry
- »2 1/4 pounds Hokkaido pumpkins wash, trim and peel, cut into 2 cm / 0.78 in cubes
- »2 red onions (4 oz.) cut into strips
- »2 garlic cloves cut into pieces
- »6 1/2 tbsp instant chicken stock prepare
- »3 1/2 tbsp orange juice freshly pressed
- »2 tsp soya sauce
- »4 sprigs thyme, fresh wash and shake dry
- »2 pinches paprika, sweet
- » Sea salt and black pepper Freshly ground
Instructions
1. Heat the sunflower oil to 2/3 heat.
2. Place the guinea fowl breast fillets in the pot with the "skin side" facing downwards and fry for 8 minutes all around until golden brown. Then remove from the pot, season with salt and pepper and put aside on a plate.
3. Turn the hob down to half heat.
4. Add the chicken stock, orange juice, soy sauce, pumpkin cubes and onion strips to the HOTPAN®/DUROTHERM® and stir it all once. Add the thyme sprigs and garlic, and season the vegetables with salt and pepper.
5. Put the lid on and bring to the boil until a steam flag rises between the lid and the edge of the pot.
6. Reduce the heat and allow to simmer for 5 minutes.
7. Place the guinea fowl breasts onto the pumpkin vegetables.
8. Put the lid on and briefly bring to a boil.
9. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and soft cook for approx. 15 minutes.
Serving
Serve the guinea fowl breast fillets, whole or sliced as desired, together with the pumpkin-onion vegetables and the orange jus. A French baguette straight from the oven goes well with this.
Hint: Instead of soy sauce, the pumpkin-onion vegetables also taste good with teriyaki sauce or dark, barrel-aged balsamic vinegar.
Origin
Nileen Marie
easy
APPROX. 30 mins
Enough For
4 persons
Cookware
HOTPAN® ComfortNutritional Value
1544 kJ / 368 kcal (Per person)
Ingredients
- Carbohydrates14 g
- Sugar11 g
- Fat19 g
- Protein36 g
Allergens
- soy
Note
Test the cooking of guinea fowl fillet.
Ingredients
- »2 tbsp sunflower oil
- »4 drops Small guinea fowl breast fillets, skinless without skin pat dry
- »1 3/4 pounds Hokkaido pumpkins wash, trim and peel, cut into 2 cm / 0.78 in cubes
- »1 red onions (4 oz.) cut into strips
- »2 garlic cloves cut into pieces
- »3 1/2 tbsp instant chicken stock prepare
- »3 1/2 tbsp orange juice freshly pressed
- »2 tsp soya sauce
- »4 sprigs thyme, fresh wash and shake dry
- »2 pinches paprika, sweet
- » Sea salt and black pepper Freshly ground
Instructions
1. Heat the sunflower oil to 2/3 heat.
2. Place the guinea fowl breast fillets in the pot with the "skin side" facing downwards and fry for 8 minutes all around until golden brown. Then remove from the pot, season with salt and pepper and put aside on a plate.
3. Turn the hob down to half heat.
4. Add the chicken stock, orange juice, soy sauce, pumpkin cubes and onion strips to the HOTPAN®/DUROTHERM® and stir it all once. Add the thyme sprigs and garlic, and season the vegetables with salt and pepper.
5. Put on the lid and start the cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
6. The Cooking Assistant will respond as soon as the liquid is close to boiling point. The app can be installed free of charge in the corresponding store for iOS and Android
7. Place the guinea fowl breasts onto the pumpkin vegetables.
Serving
Serve the guinea fowl breast fillets, whole or sliced as desired, together with the pumpkin-onion vegetables and the orange jus. A French baguette straight from the oven goes well with this.
Hint: Instead of soy sauce, the pumpkin-onion vegetables also taste good with teriyaki sauce or dark, barrel-aged balsamic vinegar.
Origin
Nileen Marie