Cordon bleu guinea fowl leg with spinach and goat’s cheese
Phileas
Discover this delicious Cordon bleu guinea fowl leg with spinach and goat’s cheese recipe for 2 people.
Française
Cordon bleu guinea fowl leg with spinach and goat’s cheese
- Quantity : 2 people
- Preparation time :
30 minutes
- Cooking time :
20 minutes
Ingredients
For the cordon bleu :
- 2 Guinea fowl legs
- 100g Spinach
- 30g Goat’s cheese
- Breadcrumbs
- Eggs
- Flour
- Vegetable fat
For the sauce :
- 150ml Chicken stock
- 50ml Cream
- Butter
- Salt & pepper
For the creamy polenta :
- 200ml Milk
- 30g Cornmea
- Salt & pepper
- Chopped thyme
- 20g Beurre manié
- 50g Sweetcorn
- 20g Parmesan
Method
Prepare the cordon bleu :
- De-bone the guinea fowl legs and season them with salt and pepper.
- Pan-fry the spinach briefly in a little oil, season with salt and pepper.
- Spread the spinach over the seasoned guinea fowl legs.
- Spread the goat’s cheese on top of the spinach and fold the whole thing over like a pasty.
- Secure with a toothpick if necessary.
- Coat the legs in flour, egg and breadcrumbs.
- Pan-fry in oil and butter.
- Fry for about 5 minutes on each side.
Make the sauce :
- Reduce the stock.
- Add the cream. Thicken with the beurre manié and season with salt and pepper.
Make the polenta :
- Boil the milk with salt, pepper, chopped thyme and butter.
- Whisk in the cornmeal and simmer gently. The polenta will be ready after about 15 minutes.
- Finally, mix in the sweetcorn and parmesan.
