Restaurant Recipes
hello, my name is james kent, i’m executivechef at the nomad hotel. today we are going to cook a guinea fowl,with puy lentils, cotechino, and wild mushrooms. so we start with the guinea fowl, which weare going to stuff with a lemon, then also stuff with some thyme. so here we go above the neck, wrap aroundthe neck, and then come around the front two wings, right on the bottom of the cage tying it twice,making it super tight. you come around the legs here, another doubleknot, and that’s the tied bird. so we start with generous seasoning and salt.we put this breast side down.
you need to be actively pressing the birdagainst the pan. i would say it should take 5-6 minutes. so we use this butter really just more toroast the bird and get the flavor. we add a few pieces of garlic to this, and then alsoa good sprig of thyme. this is basically when you really start cooking.you really, you notice amazing, nutty brown butter flavorin the bird. these are hen of the wood mushrooms, and thisis essentially to add a lot of flavor to the bird, and also to giveit a bed so when it goes in the oven it sits upright.
the bird looks beautiful. crispy skin, nicecolor, beautiful. we would let this rest for a good fifteenminutes. start with the cotechino. get a nice quicksear on these, and essentially i would take them out and set them aside,and then i’d roast all my mushrooms. so we have matsutakes mushrooms, then theseguys are chanterelles, trim these a little bit. and then next, theseare black trumpet mushrooms. and the goal is to put it cut side down to get really nice color. you basically want to cook this for 3-4 minutes.a few of these black trumpets.
at this point we’re gonna kind of startmoving it around and giving a nice sautã©. so we’re gonna add a little bit of celeryroot dice, pickled carrots, add a nice acid element to this. and these are the puy lentils, these havealready been cooked in water for a fair amount of time, shallots and garlic. now at this point we’realso going to add a little bit of chicken stock and this will help the cooking process a littlebit. so this is basically lentils cooked in the same process with the aromatics. then we pureeand we add lemon oil to it,
and this kind of thickens it up. we’ll reducethis for maybe 6, 7, 8 minutes until it tightens up. start with the legs. cut through in betweenthe breast and the thigh. and there’s a joint here that you want tobasically kind of crack out, and you’ll see it pop up. at that point,you can cut right through the meat. okay so the breast, you want to come downthe cage of the bird, and then here you just trim it up and makeit look nice and pretty. and now we turn to the lentils, which is perfecttiming. you want a nice, cohesive ragu.
start with pieces of cotechino. and this isthe fun part, this is how you scare your houseguests. wefinish this dish with a smoked guinea fowl jus. just sauce aroundthe bird, and then that is the dish. that is the guinea fowl roasted with lentils,cotechino, and wild mushrooms.
