recipe comes from Martin
was just a job, I didn't really know what I wanted
to do when I left school, everybody's got to eat
and that was the only reason I went into it"
- an auspicious statement but from one of the
country's greatest chefs with two Michelin Stars
to his credit.
recipe has been supplied by Celebrity Chefs UK,
through which Jonathan can be booked for TV or
other appearances. Celebrity Chefs is a UK based
company which is the countrys only agency
specialising exclusively in the representation
of celebrity chefs. They are able to provide you
with a celebrity chef for any event. For further
information and to see details of some of the
chefs visit the web site <click
Blunos's simple but impressive dish of tender
guinea fowl breasts poached in a fragrant stock,
served with tender vegetables, is perfect for
a dinner party .
3 garlic cloves
1 small leek
1 celery stick
fresh thyme sprig
1 fresh bay leaf
10 black peppercorns
8 egg whites and shells
salt and freshly ground black pepper
selection of vegetables, to serve
lemon zest shreds, to garnish
prepare the guinea fowl, first remove the legs
and wings by neatly severing the joints with
a sharp knife or poultry shears. Split the carcass
by cutting through the rib cage from front to
back, parallel to the backbone. Pull the backbone
section away from the breast section, then cut
down between the backbone and shoulder bones
to detach one part from the other.
the breast meat away from the bones, closely
following the contours of the bones and keeping
the breasts whole. Trim the breasts neatly.
Remove the leg meat from the bones and chop
finely. Store the breast and leg meat separately
in the fridge until needed.
the bones in a stockpot with the carrots, onion,
garlic, leek, celery, thyme, bay and peppercorns.
Pour in enough water to cover. Bring to a rapid
boil, removing the scum with a perforated skimmer.
Reduce the heat to a gentle simmer and cook
for 1 hour 30 minutes, skimming from time to
time. Drain the stock in a colander set over
a bowl. Then drain again through a muslin-lined
fine sieve to remove any remaining residue.
aside about 700ml of the stock for poaching
the breasts. Pour the remaining stock into a
saucepan and bring back to the boil. Simmer
briskly until reduced by one third.
the stock is reducing, whisk the egg whites
until frothy, and crush the shells. Mix together
with the chopped leg meat. Add a ladleful of
the reducing stock and whisk well. Pour the
mixture into the saucepan of reducing stock,
along with the Madeira. Whisk again and simmer
gently until a crust forms (the crust will absorb
a hole in the crust with the tip of a knife.
Simmer for a further 45 minutes, taking care
not to let the mixture boil. Drain through a
muslin-lined fine sieve to remove the crust.
Return the clarified stock to the pan and keep
warm while you poach the breasts.
Place the breasts in a single layer in a pan
into which they will fit snugly. Pour over enough
of stock set aside for poaching to just cover
them. Place a lid on the pan and bring to the
boil. Reduce the heat to a very gentle simmer
and cook for 15 minutes. Remove the pan from
heat and leave to stand for 15 minutes
serve, place a selection of cooked hot vegetables
into the base of four heated wide soup bowls.
Remove the breasts from the poaching liquid
and season them with salt and freshly ground
black pepper. Place on top of the vegetables.
Carefully ladle some of the clarified stock
over the meat and vegetables, and garnish with
a few shreds of lemon zest.