Guinea fowl in a celeriac wrap with Alexander kimchi and turmeric sauce

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 2

By Frances Atkins

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
  • 50g/1¾oz 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
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