Christmas guinea fowl and celery fries
Découvrez notre délicieuse recette de pintade de Noël farcie au pain d'épices et châtaignes, avec frites de céleri rave.
8 personnes
avancé
€€ - €€€
650-750 kcal/portion
Préparation
Preheat the oven without the grill to 210 °C. Peel the celeries and cut them into 8, then cut them into fries using the Coup’AdaptaChef 10 mm.
Place them in the 3 l Mixing Bowl, pour the olive oil over, close the bowl and shake vigorously. Spread the fries in the Ultra Pro 3.3 l Container, cover with the UltraPro 1.2 l Lid and cook for about 40 minutes in the oven, then finish cooking uncovered for about 10 minutes. Lower the oven temperature to 180 °C.
Coarsely crumble the gingerbread in the ExtraChef in 2 batches.
In the 3 l Mixing Bowl, mix the gingerbread breadcrumbs, coarsely crumbled chestnuts, and the minced meat (or foie gras cut into small cubes) with the Silicone Spatula.
Stuff the inside of the guinea fowls with this preparation and close them with toothpicks. Place the guinea fowls in the Ultra Pro 5.7 l Container, drizzle with Cognac, sprinkle with knobs of butter, salt, pepper, cover with the UltraPro 1.2 l Lid and cook for about 1 hour 45 minutes in the oven at 180 °C.
Let the guinea fowls rest outside the oven for about 10 minutes. Place the fries on the MultiFlex Baking Sheet in the hot oven to reheat for about 10 minutes. Cut the guinea fowls into pieces and serve them with the stuffing on the side and the celery root fries.
*Alcohol abuse is dangerous for your health. Consume in moderation.
Ustensiles
Ingrédients
- 2 céleris-raves
- 30 ml (2 c. à s.) d'huile d'olive
- 250 g de pain d'épices (ou de spéculoos)
- 300 g de châtaignes cuites
- 200 g de haché (ou foie gras)
- 2 pintades ou 2 poulets fermiers
- 50 ml de cognac (ou armagnac)*
- 50 g de beurre
- sel et poivre à volonté (± 30 ml)
- Cure-dents