A recipe to impress: roasted guinea fowl breast with butternut purée
Think yourself a chef and fancy showing off? This recipe from Cubitt House is bound to impress – and is well worth its lengthy prep time.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Plastic wrap
- Baking dish
- Pot
- Skillet
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Plate
Ingredients
- 1 guinea fowl
- 2 red onions
- 1 carrot
- 1 celery stick
- 1 garlic bulb
- thyme sprigs
- madeira
- 40g flour
- 3 eggs, whisked
- 60g breadcrumbs
- 1 butternut squash
- 80g cooked and peeled chestnuts
- 30ml balsamic vinegar
- 40ml olive oil
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