Recipes

In all of its available forms, chicory can be used to prepare a variety of recipes, offering them both flavour and originality.

ROAST SUPREME OF GUINEA-FOWL WITH CHICORY AND GINGERBREAD JUICE

QUANTITY FOR 100 PORTIONS

INGREDIENTS

Portions of supreme of guinea-fowl (120/130g): 100
Butter: 0,25 kg
Liquid chicory: 0,25 l
Gingerbread: 0,5 kg
Carrots: 0,2 kg
Onions: 2
Thyme, bay leaves, rosemary

RECIPE

  • Brown the guinea-fowl supremes in butter in a braising pan, season to taste.
  • Arrange the supremes on a roasting plate and bake in the oven.
  • Sweat the aromatic ingredients in the braising pan (washed and finely diced carrots and onion).
  • Deglaze with brown stock and chicory.
  • Use the juice to baste the supremes.
  • Before baking, add the thyme, rosemary and bay leaves.
  • Cover and bake for 35 minutes at 150°C.
  • Once cooked, decant (separate the juices from the supremes).
  • Keep the meat warm.
  • Preparation of the chicory – gingerbread juice :
  • - Chop the gingerbread into cubes.
  • - Reduce the cooking juices by half.
  • - Add the gingerbread (which will help bind the sauce), blend and check seasoning.

Serving suggestion : decorate with cubes of gingerbread.

Jérôme Hollander, Collège W. Cobergher, Bergues

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