Guinea fowl breast on roasted pointed cabbage

Name: Guinea fowl breast on roasted pointed cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 TABLESPOON Raisins; 2 TABLESPOONS Sherry medium; 10 g dried mushrooms (autumn trumpets); 250 g Carrots; 1 (approx. 500 g) Head pointed cabbage; 1 small onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 60 g Butter; 8 Guinea fowl fillets (approx. 60 g each); 1 Garlic clove; 2 stem(s) Thyme; 2 discs (10 g each) Bacon; 1 chili pepper; 40 g Apricot Jam; 2 TABLESPOONS rice vinegar; 7-10 Tbsp Thyme

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 TABLESPOON Raisins
2 TABLESPOONS Sherry medium
10 g dried mushrooms (autumn trumpets)
250 g Carrots
1 (approx. 500 g) Head pointed cabbage
1 small onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
60 g Butter
8 Guinea fowl fillets (approx. 60 g each)
1 Garlic clove
2 stem(s) Thyme
2 discs (10 g each) Bacon
1 chili pepper
40 g Apricot Jam
2 TABLESPOONS rice vinegar
7-10 Tbsp Thyme

Directions

1
Soak raisins in sherry. Boil the mushrooms in water once, then drain. Peel and wash carrots and cut into small cubes. Clean the pointed cabbage, cut out the stalk and cut the cabbage into slices.
2
Peel and finely chop the onion. Just before serving, sauté the onion in 1 tablespoon of hot oil until translucent. Add pointed cabbage and carrots, fry for approx. 5 minutes. Add mushrooms and raisins, season with salt and pepper.
3
Melt 40 g butter in it. Wash the fillets and dab dry. Peel garlic and press it through a garlic press. Wash the thyme and remove the leaves from the stems. Halve the bacon. Carve the chillies lengthwise, remove seeds and chop finely.
4
Heat the remaining oil. Leave the bacon in it until crispy, take it out. Melt the remaining butter in the bacon fat. Sauté garlic and thyme in it. Add the fillets and fry until golden brown, turning them over. Take out.
5
Heat the jam and 8 tablespoons of water in it, pass through a sieve. Add vinegar and chilli, season with salt. Arrange vegetables, filets, bacon and sauce in portions. Serve garnished with thyme.