Today, I set myself a bit of a leftover challenge. The only part of the dish that wasn’t made with leftovers was the guinea fowl(just use chicken if you can’t get it) and scallops. I kept a crab shell from the day before for the bisque. The beans were clogging up my cupboard. The peppers were from a jar and I’ve always got chorizo in the fridge. I brined the guinea fowl just to make it a little more interesting. Since I hadn’t spent too much money on dinner I decided to treat myself to some scallops.
- 500g Leftover crab or prawn shells.
- 1 Onion
- 1 Bay Leaf
- 1 Tbsp Peppercorns
- 1 Tbsp Tomato Puree
- 50ml White Wine
- 2 Sprigs Thyme
- 50ml Single Cream
- 1/persom Guinea Fowl Breast
- 50g Sugar
- 50g Salt
- 1 Tsp Crushed Garlic Cloves
- 2 Sprigs Thyme
- 200g, sliced Roasted Red Peppers
- 100g Finely chopped Chorizo
- 1 Clove Garlic
- 1 Tsp Smoked Paprika
- 250g, soaked overnight Dried Beans
- 2/person Scallops
- 2 Tbsp chopped. Flat Leaf Parsley.
Red Pepper Puree
- Brine the guinea fowl by adding the ingredients to 1 litre of water. Add the breasts and leave for at least 5 hours.
- Make the bisque by browning the shells and the onion together. Add the tomato puree then the wine. Let it bubble down to half its volume. Add the remaining ingredients and cover with water. Cook for 30mins minimum. Strain the sauce and reduce by half, add the cream and season to taste.
- For the pepper puree add all the ingredients to a pan and cook slowly for 20minutes. With a stick blender, puree it all and pass through a sieve.
- Pat the guinea fowl dry once removed from the brine. Cook skin side down for five minutes, flip over and transfer to a baking tray. Place in a Fan 180°c oven for 8 minutes.
- Meanwhile, boil the beans in water for 20mins. Drain and transfer them to the shellfish bisque. Simmer for 5 minutes.
- Finish off by cooking the scallops in hot frying pan for 1 minute a side.
- Cut the guinea fowl into three pieces, place them around the plate with the scallops in between. Pour over the beans and sauce. Garnish with the parsley and the pepper puree.