Ingreadient :

• 200g Nduja
• 80g Mascarpone
• 300g cauliflower
• 120ml milk
• 150ml cream
• 10g garlic
• 1 bay leaf
• 30g shallot
• Salt and pepper to taste
• 200g red peppers (tin peppers are fine to use )
• 100g white onion
• 30g garlic
• 80g extra virgin olive oil
• Salt and pepper, to taste
• 4 large guinea fowl breasts skin on
• Nduja and cream cheese paste
• 2 peppers, diced
• Rhubarb, diced diagonally
• Half a red onion, sliced
• 2 tbsp of olive oil
• 200g of ceps
• ¼ tsp of sugar
• ½ garlic clove
• Kale – steamed
• 2 figs

Direction :

1. Peel skin from the nduja and break into small pieces
2. With a heavy spoon, mix the mascarpone and nduja to a paste making sure it is mixed evenly with no lumps of nduja
3. Place into a piping bag, ready to stuff guinea fowl
4. Chop cauliflower, garlic and shallots as fine as possible, then add these to a heated pot with small amount of grapeseed oil and butter
5. Cook for 2-3 minutes until they have softened without colour
6. Add milk, cream and bay leaf, then bring to a gentle simmer. Cook until soft approx. 10 min
7. Strain and reserve the liquid
8. Place solids into a blender and add enough liquid to blend to desired thickness
9. Once the desired thickness is achieved, season with salt and pepper
10. Place to one side covered with cling film or parchment paper so a skin does not form
11. Thinly slice white onion and crush the garlic
12. Warm the olive oil in a pan and add onion and garlic, then slowly cook to caramelise the onion
13. Thinly slice the peppers, add and continue to slowly cook for 30 min, stirring occasionally so not to stick
14. Turn the heat off and allow to cool
15. Season with salt and pepper
16. Ideally, this is made the night before to set and dry the skin -but not essential
17. Preheat the oven to 180c / start up the wood fire oven and have it at 60c core temperature. If you use the wood fire oven, it’ll be for 30-40 minutes.
18. Run a small knife or your finger under the skin to allow room for the stuffing
19. Pipe the paste under the skin to cover as much of the breast as possible and flatten down, pull the skin tight so make sure the flesh of the bird to covered
20. Heat a pan to medium heat, add a small amount of grapeseed oil and place guinea fowl skin side down.
21. Apply a small amount of pressure to the breasts to ensure even sear and allow to cook for 2 minutes
22. Remove from the pan and place on a baking tray skin side up and roast in the oven for 8 min or until cooked through
23. Remove and allow to rest for 4 min
24. Fry the onion on a pan for a couple of minutes
25. Add the rhubarb to the heat for a minute
26. Add a pinch of sugar – or as much as you please
27. Add the peppers to the mix
28. Add the ceps and drizzle the oil
29. Cook for a bit and add water to cool
30. Grate the garlic and add it to the mix, as well as the steamed kale
31. Peel the figs, and then add them to the casserole for a minute
32. Add the cooking juice from the guinea fowl and the lemon
33. Place desired amount of cauliflower puree and vegetable casserole, nduja, place guinea fowl breast on top and dress as you please. Recommend decorating the dish with a slice of lemon.