Guinea fowl, spiced cabbage, black pudding & raisin jus

THIS five-star restaurant with rooms and an award-winning garden is nestled on the Moray Firth coast in the Highlands. It is famed for its style, quality and fine cuisine www.boath-house.com

Serves 1

INGREDIENTS

For the Guinea Fowl:

1 guinea fowl breast

250ml Riesling wine

1 sprig of fresh thyme

40g golden raisins

200ml guinea fowl stock or good-quality fresh chicken stock

For the Black Pudding Bon-bons: 24g black pudding, rolled into two 12g balls

50g panko breadcrumbs

25g plain flour, seasoned

1 egg, beaten

For the Spiced Cabbage:

200g Asian cabbage, finely sliced 50g carrot, grated

50g salt

2 garlic cloves, crushed

1 red chilli, deseeded and finely chopped

15g fresh ginger, peeled and grated

4 spring onions, finely chopped

Micro coriander cress to garnish

METHOD

Prepared night before:

1 In one bowl marinate the breast in 100ml of Riesling wine and thyme.

2 Bring another 100ml of wine to the boil, remove from the heat and in another bowl pour over the golden raisins to. Leave overnight.

On the day:

For the Spiced Cabbage

1 Add the Asian cabbage and carrot to a large bowl and mix well with the salt and set aside for 20 minutes.

2 Prepare the garlic, spring onions and chilli.

3 After the 20 minutes, wash the salt off the cabbage and carrot mix and squeeze out as much of the water you can, mix everything together and set aside.

For the Bon-bons:

1 Roll the bon-bons in the seasoned flour, dip into the beaten egg and coat in breadcrumbs.

2 Place into the refrigerator for up to three hours to firm up. Once firm, deep-fry the bon-bons until golden brown. Drain on a piece of kitchen paper.

For the Guinea Fowl:

1 Heat oven to 180°C.

2 Season the Guinea Fowl breast.

3 In a pan, heat some olive oil and carefully add the Fowl breast, skin side down first, and colour until golden.

4 Place in the middle of the oven and cook for three minutes.

5 Take out the oven and turn on to the flesh side. Return to the oven and cook for a further five minutes. 6 Remove from the oven then remove the breast and leave to rest. 7 Deglaze the pan with the remaining 50ml of Riesling wine and the stock.

8 Reduce the stock by two-thirds, then add the Fowl breast into the sauce along with the golden raisins.

To serve:

1 Heat the cabbage and carrot mix in a thick bottom pan so it is warm through. Do not fry.

2 Serve according to the photo.

In association with Taste Communications.