Légende Pauillac
Accompanied by guinea fowl pastilla
Suggested by Diane Flamand, Oenologist of the Collection range
Ingredients
- 1 small farm guinea fowl cut into pieces
- 1 handful pine nuts
- 2 large white onions
- Cinnamon powder
- 2 tablespoons liquid honey
- Salt, pepper, olive oil
- 1 bunch fresh coriander
- 6 filo pastry sheets
- 1 large knob butter
- 1 cinnamon stick
For 4 persons Preparation time: 15 minutes | Cooking time: 1 hour 30 minutes
The recipe:
Peel and finely-slice the onions, gently brown them for 10 minutes in olive oil, add the pieces of guinea fowl and cook for another 30 minutes. Take out the pieces of guinea fowl, remove the skin, keep the meat and cut it into small pieces. Gently cook the pieces of guinea fowl with the onions, add the honey, the pine nuts, the cinnamon stick, season with salt and pepper and stir well. Pour 10cl (4 fl oz) of water, cook for 15 minutes, then for another 10 minutes over high heat. Sprinkle with finely-chopped coriander, stir well. Gently melt the butter. Butter the 4 filo pastry sheets using a brush, fold the sheets into 4, lay them in 4 small individual pie dishes letting the pastry largely hang over the edges. Put a ¼ of the mixture in the centre of each dish, fold the edges of the pastry inside the dish. Cut the two remaining filo sheets in two, butter them using the brush, fold each half-sheet in two, place them over each dish folding the edges under the pastillas. Bake in a pre-heated oven (200°C – gas mark 6/7), for 15 minutes, serve immediately.
The wine:
A powerful ample wine presenting spicy aromas and liquorice notes; its long finish calls for a dish with a complexity of aromas which are not obscured by the length. Serve with a young vintage of Legende Pauillac
