- 6 guinea fowls
- 18 green asparagus (serve 3 per person)
- 1/2 kg waxy potatoes
- 100 ml milk
- 100 gram butter + extra for baking
- 50 gram flour
- 2 eggs
- 300 ml orange juice
- 200 gram fresh cranberries
- Olive oil
- Pepper and salt to liking
- Optional: grated nutmeg
Kitchen equipment needed
- Vegetable peeler
- Cutting board
- Chefs knife
- Large skillet
- Fine sieve + large spoon
- Wooden spoon
- Grilling pan
- Waffle iron
- Oven dish
- Oven tray
- 2 medium-sized pans
- 2 small saucepans
- Rod mixer
- Meat thongs
- Meat thermometer
Preparing the potato waffles — 20 minutes
PEEL and wash the potatoes, then slice into chunks. PLACE into a medium-sized pan, fill with water and a pinch of salt. BRING to a boil, cook the potatoes in 15 minutes depending on the size of the potato chunks.
PREPARE the puffcake batter by mixing milk and 100 gram butter in a small saucepan. ADD 50 gram flour, keep stirring until smooth with a wooden spoon. COOK for a few minutes, then turn off the heat. STIR the eggs through the mixture one by one, keep stirring until smooth and to prevent the egg from setting.
DRAIN the potatoes, then press them through the sieve to create a smooth puree. MIX the puree together with the puffcake batter. SEASON with salt and pepper en optionally grated nutmeg.
Preparation — 20 minutes
FILL a medium-sized pan with water and a pinch of salt and bring the water to a boil. PEEL the asparagus and slice off the bottom 2 cm, the best way to do this is to slice them diagonally. COOK the asparagus for a few minutes until al dente, then remove the asparagus from the water.
HEAT-UP 150 ml orange juice in the small saucepan. ADD in a large handful fresh cranberries. COOK for a little while, make sure to keep the cranberries in one piece. DRAIN and roll the cranberries through the sugar to create a thin sugary layer over the cranberries.
HEAT-UP the remaining cranberries with the remaining 150 ml orange juice along with 2 tablespoons sugar. PLACE the lid on the pan and cook all the way through. USE a rod mixer to blend the cranberry sauce.
PRE-HEAT the oven to a temperature of 190 degrees Celsius or 370 degrees Fahrenheit.
Finishing up the guinea fowl with cranberries and potato waffles — 30 minutes
HEAT up the waffle iron, then grease with butter. BAKE waffles on both sides golden-brown. GENTLY place the waffles on an oven plate.
PAT the guinea fowl dry with paper kitchen towels and season with pepper and salt. HEAT up butter in the large skillet, cook the guinea fowl golden-brown on all sides. TRANSFER into the oven dish and cook for another 15 minutes, or when the internal temperature of the meat has reached 71 degrees Celsius or 160 degrees Fahrenheit.
ALL that needs to be done is to heat everything up. PLACE the potato waffles into the pre-heated oven when the meat is almost done. HEAT up the griddle pan, add olive oil to the asparagus and grill for a few minutes. SEASON the asparagus with salt and pepper.
CUT the guinea fowl in slices and the potato waffles in two halves. SERVE with the cranberry sauce, grilled green asparagus and sugared cranberries. Enjoy your meal!