Fall is almost here, so i’m am going to start adjusting my menu on the season.
This is not a very complicated dish, but that’s a bit what i do. Keep it simple, not too much on a plate. Just the pure flavours of the best products.
Check out this beautifull filets.
I’m a sous vide man. With this style of cooking you can get amazing tenderness and flavours.
Ik cook my guinea fowl for 1 hour and 20 minutes on 58 degrees.
Then i put them in my charcoal oven on the grill, only on the skin side. To get it nice and crusty, supertender and a fantastic grill flavour.
In this dish i work with chicory, which i also cook sous vide. 2 hours on 82 degrees. Afterwards baked in butter.
Then i make a cream of celeriac.( i will give you this thermomix recipe soon)
And i also use some crispy baked oyster mushrooms on top.
Then a little poultry gravy with some butter, and finished.
Thanks a lot guys, hope you like it!