GUINEAFOWL WITH ZHOUG, FREEKEH AND BELDI PRESERVED LEMONS – SALT KITCHEN
Food loving chefs who excel in cooking classic flavours with a modern twist; Stephen, Alex and Thomas met on BBC Ones’ MasterChef in 2019. Stephen is renowned for his bold flavours; Thomas for his adventurous flair; and Alex for being the Queen of Puddings. Together this dynamic threesome combine to deliver a truly fantastic food experience in the form of Salt Kitchen.
While their next Supper Club in Caerphilly Castle later this year has now sold out, we certainly think they are three Chefs to watch. We’ll keep you up-to-date with any further events in Wales, or you can visit their website. In the meantime, here is a recipe that they have kindly shared with Find My Dine.
1 jar of Zhoug
1 litre of chicken stock
8 Beldi Preserved lemons
8 semi-dried tomatoes
small bunch of fresh coriander
1 tsp cumin seeds
1 tsp coriander seeds
2 tbsp Smoked Chilli Jelly
100ml red wine
2 shallots, finely chopped
3 sprigs of fresh thyme
1 garlic clove, crushed
1 carrot, finely diced
25g cold butter
Early Harvest Extra Virgin Olive Oil
Salt and pepper
Pre-heat oven to 180°C
Joint and portion the guineafowl, de-boning the wings and legs, so that you are left with different portions. Season the guineafowl on both sides with salt and pepper and liberally cover all over with the zhoug.
Heat a frying pan and brown the meat all over. Then transfer to the oven for a remaining 20 minutes until the meat is cooked. Once cooked, remove from the oven, cover in foil and allow to rest.
Whilst the guineafowl is roasting, cover the freekeh in chicken stock and bring to the boil. Reduce temperature, cover with a lid and simmer until tender.
Mix the Beldi preserved lemons and semi-dried tomatoes together in a bowl and add chopped coriander and a little black pepper.
Toast the cumin and coriander seeds in a dry frying pan. Add a little olive oil and sauté the shallots and garlic until soft. Add the diced carrot to the pan and continue to sauté. Increase the temperature, and add red wine and thyme, reducing the sauce by half. Add the smoked chilli jelly and stir to combine. Remove from heat and whisk butter into the wine and smoked chilli jelly sauce until melted and shiny.
To plate, drain the freekeh and put a generous ladle onto each serving plate. Top with the guineafowl, then scatter with the lemon, tomato and coriander salsa.
Drizzle over the chilli glaze. Finish with coriander and Early Harvest Extra Virgin Olive Oil.