Guinea fowl supremes with braised tardivo and balsamic mayonnaise

Guinea fowl supremes with braised tardivo and balsamic mayonnaise

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

I am very fond of guinea fowl as it has a gentle taste – no more intense than properly flavoured chicken – and because it was one of my father’s favourite things to eat, so it always reminds me of him. Like radicchio, tardivo is delicious grilled, turning bittersweet as it slightly chars – this flavour works well with all game birds. The mayonnaise accompanying the dish is caramely, rich and elegant; it complements the tender meat perfectly.

Ingredients

Quantity Ingredient
1 large head tardivo or radicchio
4 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
3 tablespoons aged balsamic vinegar
4 guinea fowl supremes, (breasts with the wing tip attached)
1-2 tablespoons olive oil, for frying

Balsamic mayonnaise

Quantity Ingredient
3 organic free-range egg yolks
1/2 tablespoon dijon mustard
1 tablespoon lemon juice
250ml mild-tasting extra virgin olive oil
2 tablespoons aged balsamic vinegar

Method

  1. First make the mayonnaise. Whisk the egg yolks with a pinch of salt, then whisk in the mustard and lemon juice. Trickle in the olive oil, very slowly to begin with, whisking constantly, then more steadily once the sauce begins to emulsify. Continue until all the oil is incorporated. Stir in the balsamic vinegar and set aside to let the flavours become acquainted, while you cook the dish.
  2. Preheat the oven to 220°C and heat the grill. To prepare the tardivo or radicchio, remove any wilted or damaged leaves, then slice vertically into 4cm wedges so that the leaves are still attached to the core. Toss in a bowl with the extra virgin olive oil to coat and season with salt. Allow to stand for a minute or two, to allow the oil to soften the leaves slightly.
  3. Place the tardivo cut side down on the grill rack and cook until slightly charred at the edges. Turn and cook for about 3 minutes on the other side. Don’t be tempted to prod it during cooking; as the outer leaves char, the inner ones will soften, becoming sweet and tender. Dress while still warm with the balsamic vinegar.
  4. To cook the guinea fowl, season generously on both sides with salt and pepper. Place a large heavy-based frying pan (suitable for use in the oven and preferably non-stick) over a fairly high heat. When the pan is smoking hot, add the olive oil, then brown the guinea fowl in batches. Lay 2 supremes in the pan, skin side down, and cook without moving for about 3 minutes. Remove to a warm plate and repeat with the other 2 supremes, adding a little more oil if needed.
  5. Return the first 2 supremes to the pan, skin side down, then place the pan in the oven for about 8 minutes to finish cooking the guinea fowl – the skin will be very crisp and the flesh should be firm, succulent and tender. Set aside to rest for 5 minutes.
  6. Warm the tardivo if necessary and serve with the guinea fowl. Hand round the mayonnaise separately so everyone can help themselves.
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