Guinea fowl roasted with olive tapenade served with braiseretsensommerkål and smoked cheese-tzatziki

Ingredients for Guinea fowl roasted with olive tapenade served with braiseretsensommerkål and smoked cheese-tzatziki

Instructions for Guinea fowl roasted with olive tapenade served with braiseretsensommerkål and smoked cheese-tzatziki

To prepare the Guinea fowl roasted with olive tapenade served with braiseretsensommerkål and smoked cheese-tzatziki recipe, please follow these instructions:

Guinea fowl are shared in the thigh and breast. A little tapenade filled under the skin. There are seasoned with salt and pepper. FRY in the oven at 180 ° c for about 20 minutes (thighs must have a little longer than brystkød).

Share the cabbage into 6 pieces. Com kålstykkerne in a roasting pan with white wine and oil – add the Orange filets, red onion into thin both as well as salt and pepper. Braiseres in the oven for about 30 minutes at 150 ° c.

The cucumbers is divided lengthwise. Seeds scraped out with a spoon. Cut the cucumbers in oblique slices of approx. ½ cm. Sprinkle with salt and let it dilute. Rygeosten is stirred with creme fraiche and minced garlic. When the cucumbers are watered down, wipe the liquid and reversed in smoked cheese mixture. Season with lemon juice, salt and pepper (and possibly a little sugar).

By snack be cabbage and a bit of liquid on a plate. A piece of Pearl hen placed on, and tzatzikien are served to.