Breaded guinea fowl with home-made ketchup by Belgian chef Corentin Rochez

Discover this delicious Breaded guinea fowl with home-made ketchup by Belgian chef Corentin Rochez recipe.

Française

Breaded guinea fowl with home-made ketchup by Belgian chef Corentin Rochez, facile

Breaded guinea fowl with home-made ketchup by Belgian chef Corentin Rochez
  • Level of difficulty : facile
  • Cooking time :
    8 minutes

Ingredients

  • Guinea fowl breast
  • Flour
  • Eggs
  • Panko breadcrumbs
  • Salt & pepper
  • Ripe tomatoes
  • Onions
  • Garlic
  • Vinegar
  • Sugar
  • Cloves
  • Oil

Method

The day before :

  1. Peel and roughly chop the onion and garlic. Wash the tomatoes and chop them roughly.
  2. Fry the tomatoes in a little oil, add the garlic, onion, clove, salt and pepper.
  3. Simmer over a low heat.
  4. Add the sugar and vinegar and simmer for another 30-40 minutes.
  5. Blend, pass through a chinois strainer, adjust the seasoning (salt, pepper, sugar, vinegar). 
  6. Set aside in the fridge.

On the day :

  1. Finely slice the guinea fowl breast.
  2. Prepare the breadcrumb coating:

    - put the flour in a bowl

    - beat the eggs in another bowl and add the salt and pepper

    - put the panko or breadcrumbs in a third bowl.

  3. Dip each guinea fowl strip first in the flour, then the egg mix and finally the breadcrumbs.
  4. Deep-fry the breaded guinea fowl at 180°C until brown.
  5. Serve.

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