Rossendale Free Press - - Leisure - AN­DREW NUTTER Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

SERVES 4 In­gre­di­ents: Two whole guinea fowl 500ml chicken stock 200ml red wine One car­rot – fine­ly­diced

One stick cel­ery - finely-diced

One onion chopped finely

Two cloves gar­lic - chopped Pas­try 200g plain flour 100g but­ter - chilled Pinch curry pow­der One tea­spoon poppy seeds Wa­ter Cab­bage One ta­ble­spoon olive oil

Two rash­ers ba­con – cut into thin strips

One shal­lot – fine­ly­chopped

One clove gar­lic - finely-chopped

Half small savoy cab­bage – shred­ded finely 100ml white wine 200ml whip­ping cream Method: 1. Re­move the breasts and legs from the guinea fowls. Place the legs in a casse­role pan with the chicken stock, red wine, car­rot, cel­ery, onion and gar­lic and sim­mer gen­tly for one hour. Take out the legs and leave to cool. Re­duce the cook­ing liquor by half and leave to cool. 2. Re­move the skin from the guinea fowl legs and break the flesh into small pieces. Sea­son and place in small ramekin dishes and add some of the veg­etable and the re­duced red wine liquor. 3. For the pas­try rub the but­ter into the flour to form a bread­crumb con­sis­tency. Add the curry and poppy seeds. Add just enough wa­ter for the mix to come to­gether to form a soft dough. Leave to firm in the fridge for 20 min­utes. 4. Roll out onto a floured board and cut into rounds just slightly big­ger than the ramekin. Brush the ramekin ridge with a touch of wa­ter, place the pas­try on top and pinch. Leave in fridge un­til ready to use. 5. When ready to serve bake at 180ºc for 15 min­utes un­til the pas­try is cooked and golden. 6. Heat the olive oil in a sauté pan, sea­son the guinea fowl breasts then place in the pan skin side down. Cook un­til golden on both sides – re­move from the pan, then roast for 10 min­utes at 180°c un­til cooked through. 7. Add the ba­con to the pan that you seared the guinea fowl in, fry for two min­utes, add the onion and gar­lic and fry for a fur­ther two min­utes then add the cab­bage. De-glaze with the white wine and then stir in the cream – sea­son to taste. 8. Serve the hot pot pie with the creamy cab­bage and guinea fowl breast.

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