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Guinea fowl with pearl barley and carrots

The Knorr Professional Liquid Concentrates are trusted flavor enhancers for any dish and help to quickly develop the full taste of a dish.They are widely applicable as a base and flavor enhancers in soups, sauces, and marinades.

Ingredients

Olive oil
1White wine
200gpearl barley
Salt and pepper
40gFinely chopped shallots
4gKnorr Professional Garlic Puree
2.5malaga juice
Butter
5units.itemsguinea fowl with skin
600gheirloom carrots
10gpata negra crumble
80gParmesan cheese (finely grated)
30gPaztizz tops

Preparation

  1. Bring a liter of water to a boil and add the Liquid Concentrate Chicken.
  2. Heat the olive oil and sweat the shallot and garlic in it without coloring.
  3. Add the pearl barley and gently fry for two minutes.
  4. Add the white wine and the stock and stir gently until it comes to a boil.
  5. Put a lid on the pan and place the pan in the oven for about 35 minutes at 185°C.
  6. Stir the cheese into the pearl barley risotto.
  7. Season the guinea fowl fillets with salt and pepper and fry them in butter.
  8. Deglaze the pan with the malaga and loosen the browned bits.
  9. Add the jus and bring everything to a boil.
  10. Reduce the jus to taste.
  11. Peel and clean the carrots.
  12. Blanch the carrots separately until just tender and season them.
  13. Divide the pearl barley risotto over the plates.
  14. Slice the guinea fowl fillets and distribute them over the plates.
  15. Arrange the carrots playfully on top and garnish with the paztizz tops and some crumbs.
  16. Finish the dish with the malaga jus.