Gastronomixs

Guinea fowl, fermented mushrooms, liver, and celeriac

This month's guest chef is Hans Neuner, chef at Ocean** restaurant at Vila Vita Parc Resort & Spa in Portugal. Hans has been the chef at Ocean since 2007 where he was given the unique chance to develop the restaurant into a Michelin-starred establishment. 

Hans, who loves to travel, journeys across the world to learn about different cuisines and new uses for ingredients. He was born in Austria and started cooking when he was just fourteen years old. He has worked in renowned kitchens such as The Carlton in Switzerland and The Dorchester in London. At the Adlon Hotel in Berlin, Hans worked together with well-known chef Karlheinz Hauser. He then moved on to Tristan** restaurant in Mallorca, Spain, before returning to Seven Seas* restaurant in Hamburg, Germany.

In 2007, he took up the position as head chef at Ocean where he was given free rein to realise his ambition of earning a Michelin star. He was awarded his first Michelin star after just two years and the second followed in 2011. When he arrived in Portugal, he knew little about Portuguese food and mostly prepared dishes that he was familiar with. But Hans decided to learn more about Portuguese cuisine from his kitchen team and the locals. In no time at all, Hans was creating traditional Portuguese dishes adjusted to the high-end style of Ocean. His dishes are light and modern and feature mainly ingredients from the Algarve and the rest of Portugal. Most of his ingredients are sourced from within the country itself.

Creation by Hans Neuner, Ocean** restaurant, Porches, Portugal. 
Photography by Vasco Celio. 

Serves 4.

Guinea fowl, fermented mushrooms, liver, and celeriac

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

2

kg

distilled water

15

g

garlic

2    

 

chipotles

20

g

ginger

30

g

thyme

3

 

star anise

2

 

bay leaves

1

tbsp

coriander seeds

2

 

chilli peppers

5

 

kumquat

2

 

cassia bark

70

g

sugar

60

g

salt

6

 

chicken legs

300

g

mushrooms

100

g

cream

150

g

egg white

100

g

Madeira wine reduction

As needed:

 

brown butter

2

cloves

garlic

1

 

onion

As needed:

 

thyme

 

 

salt and pepper

1

 

guinea fowl

as needed:

 

mushroom farce

as needed:

 

lemon

as needed:

 

thyme

as needed:

 

butter

2

 

celeriacs

1

 

celery stalk

300

g

brown butter

100

g

Japanese vinegar

50

g

white soya sauce

 

 

salt and pepper

1

 

guinea fowl, leftovers

1

 

chicken, leftovers

100

g

onion

150

g

celery

150

g

celeriac

150

g

carrot

500

ml

Madeira wine

500

ml

red port

1

l

chicken stock

1

 

celeriac

100

g

butter

50

g

olive oil

2

 

onions

1

 

bay leaf

As needed:

 

thyme

As needed:

 

Chardonnay vinegar

As needed:

 

celeriac juice

 

 

salt and pepper

1

kg

wild mushroom trimmings

1

l

water

40

g

sea salt

75

g

tapioca starch

2

kg

clean chicken livers

3

l

milk

1

kg

shallots

1

head

garlic

2

 

bay leaves

100

g

ruby port

100

g

Madeira wine

As needed:

 

sherry vinegar

As needed:

 

pink pepper

20

g

thyme

10

g

cumin seeds

10

g

coriander seeds

As needed:

 

brown butter

100

g

cream

200

g

butter cubes, frozen

½

l

chicken stock

As needed:

 

beetroot powder

 

 

salt and pepper

As needed:

 

oil

As needed:

 

butter

5

sprigs

thyme

200

g

shimeji mushrooms

1

clove

garlic

 

 

salt and pepper

Preparation method: brine mix
  • Bring to the boil and leave the mixture to infuse for 48 hours. Then strain through a fine sieve. Store cold.
Preparation method: mushroom chicken farce
  • Remove the bones, sinews, and skin from the chicken legs. (Keep them for the sauce).
  • Cut the meat into small cubes and freeze them.
  • Put the frozen pieces first through a meat mincer and then through a meat blender. Mix with the cream, salt, pepper, madeira reduction, egg white, and some brown butter until smooth. (Keep chilled.)
  • Roast your favourite type of wild mushrooms with some garlic, onions, thyme, and a little lemon juice, and then season with salt and pepper.
  • Blend to a fine mushroom purée.
  • Allow the purée to cool and then combine 50-50 with the chicken farce.
Preparation method: guinea fowl
  • Take the breast fillets and legs off the carcass. Put the breast fillets in brine for 48 hours; then take them out and dry them carefully.
  • Loosen the skin very carefully and remove all the fat, making sure you don’t remove the skin completely. The skin and breast meat should still be connected.
  • Spread the mushroom chicken farce evenly over the breast meat and then put the skin back over.
  • Place the breast fillets in a vacuum sealing bag together with some lemon, thyme, and butter for at least three hours before steam-cooking at 62°C for 30 minutes.
Preparation method: celeriac vinaigrette
  • Juice the celeriacs and the celery stalk.
  • Bring the juice to the boil on a medium heat. This should separate the impurities from the clarified juice.
  • Pass through a fine strainer and emulsify with some brown butter. Season with salt, pepper, white soya sauce, and a little Japanese vinegar.
Preparation method: guinea fowl jus
  • Take all the bones, sinews, and leftovers from the guinea fowl and chicken and fry until golden brown in a broad pan.
  • Add some traditional mirepoix and put it in the oven at 160°C.
  • Roast until everything is evenly golden brown. Strain the fat off, add some Madeira wine and red port, and reduce.
  • Once the alcohol has reduced, put the whole tray in the fridge.
  • Once cold, add some chicken stock and slowly reduce. Repeat this as many times as are needed to get a jus with a good roast flavour.
Preparation method: roasted celeriac purée
  • Peel the celeriac and cut into small pieces.
  • Fry in a pan with some butter and olive oil until golden brown, then add the bay leaf, thyme, and onions. Fry a little longer and then pour over the Chardonnay vinegar.
  • Add the celeriac juice and reduce.
  • Mix everything in a thermomixer until smooth.
  • Add a little butter as necessary.
  • Season to taste.
Preparation method: fermented mushroom crisp
  • Put the trimmings from your favourite type of wild mushroom in the water with the sea salt.
  • Leave to ferment at room temperature in a vacuum sealer bag for two weeks.
  • Dry them well with a towel and then blend them very finely before passing through a sieve.
  • Add 75g of tapioca starch for 200g of mushroom purée.
  • Spread the purée very thinly onto a silicone sheet. Dry overnight at 50°C.
  • Cut into pieces and deep fry at 175°C.
Preparation method: liver cream
  • Leave the cleaned chicken livers in salted milk for 24 hours.
  • Remove the liver from the milk and dry it well.
  • Roast the garlic head in the oven at 180°C until soft.
  • Cut the livers into small pieces and fry them in brown butter until they have coloured slightly. Then add the shallots, garlic, bay leaf, pink pepper, thyme, and the seeds.
  • Deglaze with a few dashes of sherry vinegar and wine and reduce.
  • Now add the cream and chicken stock.
  • Simmer to reduce slowly to almost nothing.
  • Pass through a sieve. Blend the liver in a thermomixer for ten minutes, then add the frozen butter cubes and the liquid until you have a nice smooth cream.
  • Now add the beetroot powder, salt and pepper and pass through a sieve again.
  • Serve at room temperature.
Finishing and presentation
  • Pan fry the guinea fowl breast fillet with some vegetable oil, skin side down, over a medium heat. Use some weight to press the breast gently in order to get an even colour and crispy skin.
  • Once the skin is crispy, flip over the breast fillet, add some butter and thyme, and baste regularly until caramelised. Remove from the pan and leave to rest on warm place.
  • Sauté the shimeji mushrooms with thyme, garlic, and butter. Season with salt and pepper.
  • Place a small dollop of the celeriac purée on the plate. Slice the breast fillet and plate up next to the celeriac purée.
  • Arrange the sautéed mushrooms around the guinea fowl breast, spread the liver paste onto the fermented mushroom crisp and place additional mushrooms in between.
  • Season with the celeriac vinaigrette and spoon on a small quantity of guinea fowl jus.

Previous page