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  • Christmas Guinea Fowl with Celeriac Chips

Christmas Guinea Fowl with Celeriac Chips

10 Ingredients
155 Min
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Ingredients(8 people)
250 g speculoos biscuits
300 g cooked chestnuts
200 g foie gras (can be replaced with minced pork meat)
2 guinea fowl (1.5 kg each)
3 tbsp brandy (± 50 ml)
50 g butter
Salt and pepper
2 celeriac balls (approx. 800 g each)
2 tbsp olive oil (± 30 ml)
Cocktail sticks
1
Step

Pre-heat the oven to 180°C / Th 6.

2
Step

In the Extra Chef, grind speculoos biscuits in two batches until fully crumbled. Crumble the chestnuts in the Extra Chef. Cube the foie gras.

3
Step

In the Mixing Bowl 3L, use the KPT Silicone Spatula to mix the ground biscuits with the crumbled chestnuts and the cubed foie gras.

4
Step

Stuff the insides of the guinea fowls with the speculoos mixture and use toothpicks to pin each one closed.

5
Step

Place the guinea fowl in the UltraPro 5.7L and pour a small amount of brandy over the top. Scatter small chunks of butter over the top. Season with salt and pepper.

6
Step

Cover and cook the guinea fowls for 1 hour 45 min. Take them out of the oven and allow to stand for 5 min.

7
Step

Peel the balls of celeriac and cut them into 8 pieces. Cut them again to make sticks using the Chef Press Dicer (10 mm). Put these in the Space Saver Bowl 2L together with the olive oil. Close the bowl and shake it to mix well.

8
Step

Place them in the UltraPro 3.3L, cover and cook for 40 min. at 210°C / Th 7, then cook uncovered for 10 min.

9
Step

Reheat the guinea fowls in the oven if needed. Cut them in pieces and serve with the stuffing, sauce and celeriac sticks.

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