Guinea Fowl Fillet with Sautéed Garlic Spinach and Spiced Bulgur
Preparing the guinea fowl fillets in vacuum bags creates a tasty structure and preserves all the meat juices. Then frying them briefly gives them a nice colour and flavour. This dish can also be made with corn chicken or pheasant.
- Servings: 10
Source: Unilever Food Solutions ID
Ingredients
- pc Guinea Fowl Fillets
- cu Royco Bumbu Pelezat Rasa Ayam 1kg
- Royco Bumbu Pelezat Rasa Ayam 1kg
- Shallot, finely chopped
- curry paste
- Garlic Purée
- Olive Oil
- Orange Juice
- Bulgar
- Chickpeas, cooked
- Borlotti Beans, cooked
- Pumpkin, cooked and blanched
- Bronze Fennel
- Tarragon Leaves
- Flat Parsley
- Spinach
- Garlic
- Buttery Margarine
- Shallots
- Morel Juicce
- Knorr Saus Demi Glace 1kg
- Water
- Morel