Guinea fowl with sweet potato puree and green asparagus
4 guinea fowl fillets
1 kg sweet potatoes
1 tbsp crème fraiche
1 tbsp coarse mustard
100 g bacon
800 g green asparagus tips
2 cloves of garlic
150 g mixed mushrooms
Knob of butter
1 glass of red wine
1 teaspoon stock powder
Dutch TV chef Mathijs Vrieze prepared this delicious meal for an exotic Christmas dinner made especially for us: Guinea fowl with sweet potato puree and green asparagus. Enjoy!
Peel and dice the sweet potatoes. Put a pot onto the cooker and fill three quarters full with boiling water from the kettle. Cook the diced sweet potatoes for 15 to 20 minutes until they are soft. Then drain and cool to let the steam evaporate.
Cut the guinea fowl fillets neatly from the bones. (Reserve the bones and any remaining meat for later.) Heat a little butter in a frying pan over high heat and sauté the fillets on both sides. Sauté to a golden brown on both sides and then turn off the heat. Transfer the guinea fowl to a baking sheet lined with baking paper. Cut the remaining raw meat from the bones and mince it for use in the gravy later.
Preheat the oven to 165° C. Put 2 slices of bacon per person next to the guinea fowl fillets on the baking sheet. Remove then sage leaves from their stems and combine with one spoonful of the olive oil. Distribute the sage leaves over the baking sheet. Bake for 20 minutes in a convection oven.
Sauté the mushrooms in the frying pan along with any cooking juices released from the guinea fowl To add more flavour, add the minced guinea fowl meat (from the bones). Add a good splash of red wine and some stock powder. Reduce to a nice gravy. Add a knob of butter and season to taste with salt and pepper. Pour into a small pan. Clean the frying pan.
Cut a centimetre of stem off the bottom of the green asparagus tips. Heat a bit of oil in the frying pan and sauté the asparagus to a golden brown colour over high heat. Cut the garlic into pieces and grate the peel from part of the lemon. Add them to the frying pan and season with a pinch of salt and pepper to taste.
Mash the sweet potatoes into a smooth puree and season to taste with a pinch of salt and pepper, coarse mustard and crème fraiche. Blend well and taste to correct seasoning if needed. Garnish with the crispy sage leaves. Cut the guinea fowl into strips and serve on the green asparagus with crispy bacon and the mushroom and red wine sauce.