Guinea fowl in a celeriac wrap with Alexander kimchi and turmeric sauce
When you want to go all out and impress, this guinea fowl dish will stand proud at the dinner table.
Ingredients
For the Alexander kimchi
- 100g/3½oz prepared Alexander leaves
- 2 tsp sea salt
- 1 small cucumber, peeled and seeds removed, thinly sliced
- half a small leek, thinly sliced
- 1 tsp dried dulce covered with 20ml/¾fl oz boiling water
- 1 tbsp sake vinegar
- 1 tsp finely chopped garlic
- half a small white beetroot, grated
- 1 tsp freshly grated turmeric
- 1 tbsp bergamot juice
- 2 tbsp vegetable oil
- 1 tbsp freshly grated ginger root
- 1 tsp birch syrup
For the celeriac wrap
- 1 large celeriac
- 5 bay leaves
- 2 tsp finely chopped parsley stalks
- 60ml /2fl oz dry white wine
- 25g/1oz sea salt
For the turmeric sauce
- 850ml/1½ pint chicken stock
- pinch lemon thyme leaves
- 1 tsp finely chopped shallot
- 2 tsp freshly grated turmeric root
- 150ml/5fl oz dry white wine
For the parsley pesto
- 1 tbsp picked parsley leaves
- 1 tbsp finely chopped shallot
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- pinch sea salt
For the farro and peas
- 100g/3½oz farro
- 50²µ/1¾´Ç³ú peas
For the guinea fowl
- 2 guinea fowl breasts
- splash dry white wine
To serve (optional)
- nasturtium leaf
- Buddah’s hand
- pea shoots
- borage flowers
Method
To make the Alexander kimchi, mix the Alexander leaves with the salt and leave for 15 minutes, then add the cucumbers and leeks and mix well. Rinse and pat dry with kitchen paper. Strain the dulce, keeping the water and pour the dulce water into a lidded jar along with the Alexander, cucumber and leeks and the remaining ingredients. Mix well to ensure all submerged in liquid and leave overnight at room temperature.
Preheat the oven to 220C/200C Fan/Gas 7.
To make the celeriac wrap, put the celeriac in the centre of a large piece of foil on a baking tray. Sprinkle with the remaining ingredients and 60ml /2fl oz water. Bring the edges of the foil up to wrap the celeriac in a parcel. Bake in the oven for 1½ hours. Remove from the oven and set aside to cool. Once cool enough to handle, peel and thinly slice.
Meanwhile, cook the farro in boiling, salted water for 10 minutes, then drop in the peas for the last 2 minutes of the cooking time. Drain and refresh in cold water.
To make the turmeric sauce, put all the ingredients in a saucepan and bring to the boil, then simmer until the volume of the liquid has reduced by half and you have a sauce-like consistency. Pass through a fine sieve into a clean pan.
To make the parsley pesto, put all the ingredients in a food processor or blender and blitz to a paste.
Preheat the oven to 220C/200C Fan/Gas 7.
Take one guinea fowl breast and slice into three lengthways. Take three slices of celeriac and spread with a spoonful of parsley pesto. Put one guinea fowl slice on top of each celeriac slice, and wrap the celeriac around lengthways. Put in a lightly-oiled roasting dish and repeat with the other guinea fowl breast. Bake for 8–10 minutes, or until cooked through
Add 35g/1¼oz of kimichi to a saucepan with the farro and peas. Add a splash of wine and heat until the alcohol has evaporated.
To serve, spoon the kimchi onto serving plates and put the guinea fowl and celeriac wraps on top. Garnish with the nasturtium leaf, chopped Buddah’s hand, pea shoots and borage flowers, if using, and drizzle with the turmeric sauce.
