I am unable to make a shopping list for food. I make one for everyday items, milk, yogurt, laundry or butter and baking paper. But for the contents of the plate, it does not work, I have to see. The problem is that I can’t delegate :p
On Saturday, I was in the mood for poultry. The guinea fowl at the poulterer’s had a festive side to it that I liked. I was wondering what to use to prepare it when I came face to face with Brussels sprouts. Since I had received some rats du Touquet, I thought I would prepare them at the same time (see recipe for baked rattes) and then everyone would be happy!
No sooner said than done!
For 6 people :
Peel the garlic cloves, wash the thyme and bay leaves and dry coarsely.
Pour 2 tablespoons of olive oil into a casserole dish.
Remove any small feathers left on the guinea fowl (this happens often). If you have a gas stove, don’t hesitate to burn with a flame. As I have induction equipment at home, I use my fish bone remover.
Put the guinea fowl in the casserole, add the garlic, thyme and bay leaf. Season with a pinch of salt and a pinch of pepper. Put the lid on and put it in a non-preheated oven (you start cold). Raise the temperature to 180°C and bake for 1 hour.
In the meantime take care of the Brussels sprouts.
Cut off the stems of the Brussels sprouts and remove one or two leaves if they are damaged. Wash them in plenty of water. Bring a large pot of salted water to a boil and immerse the Brussels sprouts in it for 5 minutes. Drain.
Cook them for 5 minutes in a pressure cooker. If you don’t have one, cook them for 20 minutes in boiling salted water and drain them. In this case, use new water for blanching to avoid the undesirable effects of Brussels sprouts :p
Once the guinea fowl is cooked, cut it up and set it aside in the still-warm oven. Collect 3 to 4 tablespoons of the cooking juices and put them in a wok.
Add the Brussels sprouts to the sauce and cook over high heat for 5 minutes to coat well. Add to guinea fowl and serve immediately.
It’s not the same.