Guinea fowl salad with tandoori spices and shallot

Guinea fowl salad with tandoori spices and shallot
Why shallots :
Category : Poultry
Type of dish : Poultry, Vegetables, Salads
Number of servings : 4
Cooking time : 40 minutes
Ingredients :

4 guinea fowl fillets of around 170 g each
50 g shallots for the stuffing
2 cloves garlic
2 g tandoori spices
1 lime
½ dl extra virgin olive oil
15 g honey
4 shallots
½ mango
125 g lamb's lettuce
salt and pepper
 

Preparation :

For the dressing: grate the lime peel and set aside. Halve and squeeze the lime. Add the honey and some salt and pepper, then add the olive oil drop by drop mixing well.

How to prepare :

Peel the whole shallots, place them on some aluminium foil, season with salt and pepper and pour over a little of the dressing. Fold the parcel closed and roast in a pre-heated oven at 170 degrees for 20 minutes. Peel and thinly slice the mango. For the stuffing: Peel and halve the shallot and chop finely. Finely chop the garlic. Loosen the skin on the guinea fowl. Mix the finely chopped garlic, shallot, tandoori spices and grated lime peel together. Stuff a portion of this mixture underneath the loosened skin on the guinea fowl breasts. Pat down the skin. Season the meat on both sides with salt and pepper. Fry both sides of the meat in a little olive oil. Place the meat into a pre-heated oven at 100 degrees to cook further for 12 minutes. Then allow the meat to rest for 10 minutes at 50 degrees. Remove the roast shallots from the aluminium foil parcels and halve them. Mix the shallots through the lamb's lettuce. Carve the meat into slices and arrange this with the mango slices on the salad. Finally add the dressing.
 

Use with :
Tips :

Do not over cook the guinea fowl or it will become too dry. You can eat fresh guinea fowl while it is still pink inside.