Beer of the month (Belgium):
Slaapmutske Blond: Aygems Caffeetje - Aaigem
Slaapmutske Tripel: 't Apostelken - Aalst
Slaapmutske Hop Collection: De Tinnen Pot - Nossegem
Oriental Guinea fowl with a sauce of "Slaapmutske Bio Tripel, dates, grapes, almond flakes, coriander and wild rice.
Ingredients for 2 persons:
2 Guinea fowl
4 tablespoons almond flakes
1 tablespoon butter
a little olive oil
1dl " Slaapmutske Bio Tripel "
¼ chicken stock cube
1 dl cream
1 teaspoon sugar
1 bag of wild rice
salt and pepper
Bring water to a boil with a pinch of butter and chicken stock. Cook the wild rice in it, drain and keep warm. Bake the fillets cooked Guinea fowl in a little olive oil and butter. Pour the drippings from the pan and extinguish with a Slaapmutske Bio Tripel. Melt butter and olive oil in a wok and fry the onions. Cut the dates (without the pits) into pieces and add this to the onions. Extinguish with Slaapmutske Bio Tripel, add cream, a little chicken stock, cooking liquid from the Guinea fowl and the sugar. Let the sauce boil. Halve the grapes, remove seeds and add them to the sauce together with almond flakes. Taste and adjust the seasoning if necessary with salt and pepper. Pluck some coriander leaves, chop them and add to the dish. Spoon the rice into a pot and turn it upside down into a warm plate. Spoon the sauce at the bottom of the rice. Cut the fowl into slices and arrange on the sauce. Finish the dish with a few sprigs of coriander. Serve with a nice Slaapmutske Bio Tripel.
Chef Ann Vissers
Bistro Den Amand
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