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Burnt cakes, dry roast beef, and kitchen chaos? Let’s leave those mishaps behind this festive season. Suppose you're still undecided on what to whip up this festive season. In that case, Chef Davide Garavaglia, the incredibly talented young award-winning chef from the two MICHELIN Star Côte by Mauro Colagreco at Capella Bangkok (a hotel awarded with two MICHELIN Keys) has crafted a festive menu that’s both easy to prepare and full of Christmas spirit. He’s sharing his secret recipe to help you spread holiday cheer and wow your friends with MICHELIN-worthy flair.
"Guinea Fowl Stuffed Under the Skin’ is a dish that means a lot to me during this festive season because my family in Liguria, Italy, often prepares it every year. It's safe to say that I grew up with this dish. The recipe is quite simple, and I think many Thai people will enjoy it, so I'm sharing my family's recipe for you to try making it at home," shares Garavaglia.
Guinea Fowl Stuffed Under the Skin
Ingredients:
- Guinea Fowl
- Cooked minced pork belly
- White Paris mushrooms
- Chestnuts (baked and peeled)
- Guinea fowl innards (liver and heart)
- Shallot
- Salt and pepper
- Egg yolk
- Butter
Instructions:
Prepare the guinea fowl:
- Clean the guinea fowl by removing the legs and neck.
- Gently loosen the skin from the breast, being careful not to tear it.
Cook the mushrooms:
- Heat a pan with a little butter or oil.
- Add the mushrooms and cook briefly, stirring often.
- Once softened, set them aside.
Cook the innards:
- Melt butter in the same pan.
- Add the chopped shallot and cook until soft.
- Add the liver and heart, cooking briefly while stirring occasionally.
- Allow the mixture to cool.
Blend the ingredients:
- Blend the cooked liver, heart, and mushrooms until smooth.
- Chop the chestnuts into small pieces and mix them with the blended ingredients.
Make the stuffing:
- In a large bowl, combine the blended mixture with the minced pork belly and egg yolk.
- Mix until well combined, then season with salt and pepper to taste.
Stuff the guinea fowl:
- Spread the stuffing evenly under the skin of the guinea fowl's breasts.
- Smooth the skin back into place and shape the stuffing evenly.
Secure the guinea fowl:
- Tie the guinea fowl securely with the butcher’s string to help it hold its shape during cooking.
Cook the guinea fowl on the stove:
- Place the guinea fowl in a heavy pot or cocotte with garlic, thyme, and bay leaves.
- Cook slowly over low heat for about 40 minutes, turning often for even cooking.
Finish in the Oven:
- Preheat the oven to 170°C (340°F). Roast the guinea fowl for 10 minutes.
Rest and Serve:
- Let the guinea fowl rest for a few minutes before carving. Serve with Albufera sauce and your choice of vegetables, such as turnips, celeriac, or pumpkin.
Tips from the chef:
- For an extra touch of festive luxury, why not "truffle" your way to perfection? Add a winter black truffle and enjoy!
