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Foodxperience

Hot lightning, guinea fowl and Bleu de Wolvega

Hot lightning, guinea fowl blue cheese.

Our FoodXperience chefs prepared for autumn! They got to work with typical autumn ingredients, such as game and poultry. But also special autumn ingredients like bison and guinea fowl are back on the workbench. This time, our chefs took on the challenge of preparing a full-fledged vegetarian version of each dish. This way, you can offer each of your guests a delicious autumn dish!

Ingredients

150mlMilk
Olive oil
1kgElstar apples
1kgFloury potatoes
Salt

Salt and pepper
2guinea fowl legs
100gGoose fat

Purple cauliflower
Bleu de Wolvega
Mustard cress
poultry jus

Preparation

  1. Use a Parisian scoop to make small balls from 1 apple.
  2. Fry in a little olive oil and caramelize with a bit of sugar.
  3. Peel the potatoes and cook until done.
  4. Peel the rest of the apples, remove the core, and cut into coarse pieces.
  5. Cook the apples with a little water until soft.
  6. Mash the apples together with the potatoes and press through a sieve.
  7. Warm the milk and add the milk and olive oil until a nice creamy mixture is formed.
  8. Season with salt.

  1. Sprinkle the guinea fowl legs with salt and pepper.
  2. Vacuum pack each with 50 grams of goose fat.
  3. Cook sous-vide for 7 hours at 80'ÑÉ
  4. Remove from the vacuum and let cool slightly.
  5. Shred the guinea fowl legs and, if desired, season again with salt and pepper and chill.
  6. Fry the shredded guinea fowl legs and season with a little ras el hanout.

  1. Spoon the hete bliksem onto the plate and spread it out with a spoon into a nice circle.
  2. Place the pulled guinea fowl legs on the hete bliksem.
  3. Place a few caramelized apple balls in between.
  4. Cut the bleu de Wolvega into small pieces and sprinkle over the dish.
  5. Grate some purple cauliflower over the dish.
  6. Just before serving, insert a few sprigs of mustard cress in between.
  7. Spoon the poultry jus around the dish.