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Starter : Seared Scallop Salad
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Main Course : Guinea Fowl with a Mushroom Sauce
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Pudding : Profiteroles
Ingredients
12 King scallops or 24 Queen scallops
1oz butter
3 slices granary bread
4oz (100g) rocket leaves
1 dessertspoon chopped fresh chives
salt and freshly ground black pepper
vinaigrette dressing (optional)
Method
- Season the scallops with a little salt and black pepper. If using king scallops slice them in half.
- To make the croutons, remove the crusts from the bread and cut into half inch (1cm) cubes.
Place on a baking tray and bake at 180C (350F, gas mark 5) for 10 minutes. Allow to cool.
- Arrange the salad leaves on four plates. Melt the butter in a non stick frying pan and cook the scallops for a minute on each side.
Remove the scallops from the pan and arrange on top of the salad leaves
- Scatter the chives and croutons over the top of the salad. You can drizzle over some vinaigrette dressing if desired.
Serve immediately.
Ingredients
1 guinea fowl or four guinea fowl portions
1 oz butter
1 tablespoon flour
5 floz (150ml) pineau de charentes
5 floz (150ml) chicken stock
4 oz (125g) button mushrooms, sliced
salt and freshly ground black pepper
Method
- Pre heat the oven to 180C (350F, gas mark 5).
Put the Guinea Fowl in a roasting dish and roast for 30 minutes (for portions) or 20 minutes per lb (500g) plus 20 minutes if the guinea fowl is whole.
- Whilst the Guinea fowl is cooking, prepare the mushroom sauce.
Melt the butter in a pan and fry the mushrooms gently for about 5 minutes. Remove the mushrooms to a plate with a slotted spoon.
Stir in the flour and allow to cook for 30 seconds. Remove the pan from the heat and gradually stir in the pineau and the stock.
Bring the sauce slowly to the boil and allow to thicken.
Add the mushrooms and season to taste with salt and black pepper.
- Carve the guinea fowl in to 4 portions (if not already in portions) and place each on a plate.
Pour the mushroom sauce over the guinea fowl and serve immediately with a selection of freshly cooked vegetables.
Ingredients
For the Choux Pastry
2.5 oz (65g) butter
3 floz (85ml) milk
3oz (75g) plain flour
2 large eggs, beaten
For the filling
10floz (300ml) double cream, whipped
For the chocolate sauce
1 tablespoon cocoa
8oz (225g) plain chocolate
0.5 oz (15g butter)
Method
- Pre heat the oven to 190C (375F, gas mark 5). Grease a baking tray.
- Put the butter and milk in a pan and bring to the boil, stirring occasionally.
Add the flour and beat to form a smooth paste. Allow to cool.
- Once the paste has cooled, gradually beat the eggs in to the paste.
Transfer the paste to a piping bag fitted with a half inch (1cm) nozzle.
Pipe eight small mounds on to the greased baking tray.
- Cook in the oven for about 25 minutes. Do not open the oven door until after 20 minutes.
Remove from the oven and slit the side of each profiterole to allow the steam to escape.
Return to the oven for about 5 minutes until dry. Allow to cool.
- When the profiteroles are completely cold fill with the whipped double cream.
- To make the chocolate sauce, put the cocoa in to a pan with 5floz (150ml) of water.
Bring to the boil, then turn down the heat to low and add the chocolate broken in to chunks.
Add the butter and stir until the sauce is smooth.
- To serve, put two profiteroles on each plate and drizzle over the chocolate sauce.
Cookery Book Recommendation of the Month
Rick Stein's Seafood Lovers Guide by Rick Stein
Rick Stein confesses that, following the world-wide peregrinations of his Seafood Odyssey, the prospect of a seafood tour of the coasts of the United Kingdom and Eire seemed humdrum. That he was completely wrong is shown triumphantly by the resulting Seafood Lover's Guide, an account of the fish and shellfish harvested around the coast, where to buy it and how to cook it and eat it. This book will be for many readers an eye-opener in the richness and variety of the country's seafood.
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