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Guinea fowl with Vanilla Polenta Recipe

Guinea fowl with Vanilla Polenta

Recipe Ingredients for Guinea fowl with Vanilla Polenta

AmountIngredient
1st Guinea fowl about 1 2 kg
2nd Teaspoon herb salt with sea salt 1st Teaspoon pepper steak house
1st Vanilla pod 400th ml chicken stock
800th g green beans 1st Teaspoon savory, chopped
2nd Tablespoons butter
For the polenta: 200th g polenta
60th g of dried, marinated tomatoes in oil 1st Teaspoon Italian herbs
1st Teaspoon herb salt with sea salt 1st Teaspoon vanilla flavoring

Guinea fowl with Vanilla Polenta Recipe Directions

Guinea fowl, wash and pat dry inside and out with salt and pepper. Vanilla bean lengthwise cut the cord with a sharp knife scrape, rub the chicken with giving the scraped vanilla pod into a suitable ovenproof casserole. Cook for about 40-45 minutes in preheated oven at 200 ° C (gas mark 4, fan oven 180 ° C). Pour in about 15 minutes cooking time fund.

Clean and wash beans, and cook with beans, cabbage in salted water for about 10-15 minutes. For the polenta cornmeal cook according to package directions. Oil from the tomatoes and cut into small cubes, mix with the spices and the vanilla flavor to the polenta and season with salt and pour into a piping bag with large star tip. Heat the butter and swirl the beans in it.

Remove the guinea fowl, pour the sauce into a saucepan, thicken as desired with a little dark gravy and season to taste with the spices. Polenta as "spots" on splash plate. Perhuhn into portions, with the sauce and serve the beans on the polenta and serve.


 

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