Panada ingredients 2 slices of milk soaked brioche 4g chopped garlic 10g chopped shallots, lightly sweated 1 egg yolk 1 whole Guinea Fowl 4g chopped soft herbs 2 slices dauphinoise potatoes 100ml guinea fowl jus 100g Savoy cabbage - two outside leaves washed and blanched 20g each of Macedoine of carrot, celery and swede, blanched.
Carefully remove the legs of the Guinea Fowl from the carcass, retaining as much skin as possible. Draw back the skin on the legs until reaching the final knuckle. Chop the bone and remove the meat and bone, leaving the skin for stuffing. Remove the meat from the leg bone and mince. Add to panada. Season and taste for flavouring. Return the meat to the skin, shape into balotine then wrap cling film ready for roasting. Lightly shred the remaining cabbage and fry in a splash of oil until soft. Add vegetables and mix with a little Guinea Fowl jus and season. Line a mould with whole cabbage leaf and fill with vegetable and cabbage mix. Fold flaps over the top and squeeze to shape. Wrap in cling film. To serve: Poach leg in boiling salted water for about 15 minutes then leave to rest. At the same time. Roast the breasts on the bone and reheat the Dauphinoise. While the meat rests for a couple of minutes reheat the cabbage cake and sauce. Remove the leg from the cling film and lightly glaze in some sauce. Remove the breast meat from the flame and then plate as illustrated. Supplied by: Steve Munkley, executive chef de cuisine, Royal Garden Hotel