Revolutionary French Cooking by Galmiche Daniel

Author:Galmiche, Daniel [Galmiche, Daniel]
Language: eng
Format: epub
ISBN: 9781848990678
Publisher: Watkins Media Ltd
Published: 2014-05-09T16:00:00+00:00

Guinea Fowl with Buckwheat Spaetzle

Spaetzle means ‘little sparrow’ and this type of pasta traditionally comes from Baden in Germany, but it is also very popular near my home region of Alsace in the east of France, which is where I first tried it. The dough for the spaetzle can be made with spinach purée or cheese and it is often served with meat, but at The Vineyard restaurant we serve it with guinea fowl.

SERVES 4

PREPARATION TIME 30 minutes

COOKING TIME 35 minutes

250g/9oz/scant 2 cups buckwheat flour

6 large eggs

¼ tsp roughly chopped tarragon leaves

½ garlic clove, finely chopped

25g/1oz Parmesan cheese, very finely grated

4 tbsp olive oil

4 guinea fowl breasts, skin on

50g/1¾oz unsalted butter

½ tsp finely chopped rosemary leaves

sea salt and freshly ground black pepper

1 To make the spaetzle , put the flour, eggs, tarragon, garlic and Parmesan in a large mixing bowl and whisk with a strong whisk or wooden spoon for 5 minutes, or until the mixture starts to become elastic. Finish the dough by hand, almost slapping the mixture on the side of the bowl for about 3 minutes until it becomes an elastic, sticky dough. Meanwhile, bring a large saucepan of water to the boil and stir in 3 tablespoons of the oil. Fill a large bowl with iced water. Preheat the oven to 180°C/350°F/gas 4.

2 Put one-third of the dough in a large metal colander then, holding it about 5cm/2in above the saucepan of gently boiling water, press the dough through the holes of the colander into the water using either your hand or a spatula; they look like little worms going through and will break off naturally, so you don’t need to cut them. Cook the spaetzle for about 1–2 minutes, or until they float to the surface. Scoop them out with a slotted spoon and drop straight into the iced water. When they are cold, lift out with a slotted spoon and dry on a clean tea towel. Repeat with the remaining dough until it is all used. Leave to one side on the tea towel.

3 Heat a large, ovenproof frying pan over a medium heat. Season the skin of the guinea fowl with salt. Add the remaining oil and half the butter and when the butter is foaming, add the guinea fowl, skin-side down, and cook for 2–3 minutes until golden. Turn the breasts over, transfer the pan to the oven and cook for 8–10 minutes until cooked through. Cover with foil and leave to rest in a warm place.

4 Return the frying pan to a medium heat and heat until the cooking juices and butter start to turn a hazelnut brown colour. Add the spaetzle and cook for 2–3 minutes, turning once, until golden and crisp on the outside but still soft inside, then carefully lift out with a slotted spoon and drain on kitchen paper.

5 Add 100ml/3½fl oz/scant ½ cup of water to the pan and deglaze by stirring to remove any caramelized bits stuck to the bottom. Add the remaining butter and the rosemary, then simmer for 1 minute, then season with salt and pepper to taste.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.