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Roast guinea fowl with pistachio pilaf rice and lobster bisque
Fruit and vegetables
2 tbsp fresh chopped
rosemary
1
onion
, chopped
1
carrot
, chopped
2
celery
sticks, chopped
1
shallot
, finely chopped
1
garlic
clove, grated
salt and freshly ground black
pepper
2
carrots
, peeled and chopped
2
celery
sticks, chopped
2
shallots
, chopped
1
leek
, peeled and chopped
3 plum
tomatoes
, chopped
mixed fresh herbs (e.g.
tarragon
, parsley, thyme, chervil or chive)
12 rainbow
carrots
, trimmed and unpeeled, tops reserved
1 tbsp fresh chopped
rosemary
carrot
tops
Tins, packets and jars
500ml/18fl oz hot
chicken stock
100g/3½oz
basmati rice
200ml/7fl oz hot
chicken stock
Cooking ingredients
salt and
white pepper
5g/⅛oz unsalted shelled
pistachios
, finely chopped
20g/¾oz unsweetened
pistachio
paste
25g/1oz
pistachio
butter (made above), plus extra to finish
20g/¾oz unsalted shelled
pistachios
, chopped
salt and freshly ground
black pepper
Drinks
extra white
port
or wine to finish (optional)
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
, softened
75g/2½oz unsalted
butter
, softened
300ml/10fl oz
double cream
75ml/2½fl oz salted
butter
Meat, fish and poultry
1 medium
guinea fowl
4
lobster
, crab or prawn shells
Other
75ml/2½fl oz
white wine
150ml/5fl oz
brandy
seasonal edible flowers
Back to recipe
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