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Guinea Fowl Tinola with Green Papaya &
Shiitake & Woodear Mushrooms

By Executive Chef Gordon Landy, Peninsula Manila, Phillippines

Tinola, which normally is made from a plump chicken, the soothing soup flavored with ginger and garnished with chili pepper leaves. This version uses guinea fowl with long, flat finger-length red chilies, and tiny siling labuyo, an extremely hot chili with small pods similar to Thai bird's eye chilies.

Serves: 4 portions

(Measurements in Metric)
Guinea Fowl 1 piece (1.3 kg)
Guinea Fowl Stock:
Guinea Fowl Bones
1 cup Onions (diced)
1/3 cup Carrot (diced)
1/3 cup Celery (diced)
1/3 cup Leek (diced)
Guinea Fowl Roulade:
*Chicken Mousseline 50g.
Woodear Mushroom (julienne) 20g.
Chili Leaves (julienne) 5g.
Red Finger Chili (seeded and chopped) 1g.

Poaching Mixture and Soup Ingredients:
Canola oil 10ml.
Onion (julienne) 5Og.
Ginger (julienne) 2Og.
Garlic (julienne) 1Og.
Guinea Fowl Stock 500ml.
Green papaya (shredded) 20Og.
Shiitake Mushroom (sliced) 4Og.
Fresh Green Chili Leaves 4Og
White Pepper (freshly ground) to taste
Philippine or other Asian Fish Sauce to taste

Dried Siling Labuyo or Birds-eye Chilies
Dried Red Finger Chilies
Fried Ginger
Lemon Grass Skewer

*Chicken Mousseline Ingredients:
1 lb. Ground Chicken Breast
2 tspn. Salt
2 each Egg Whites
1 Egg Yolk
10 oz. Heavy cream

Make the mousseline ahead, making sure that ingredients are very well chilled. Place the ground chicken and salt in the bowl of a food processor and process to a smooth paste. Add the egg whites and yolk. With the machine running, add the heavy cream and process just to incorporate. Strain through fine sieve to remove lumps. Use desired amount for the guinea fowl tinola. The rest of the mousseline may be kept in the refrigerator for a few days.

Guinea Fowl Tinola:
1. Debone guinea fowl keeping breast reserved. Remove any sinews from the legs, trim and lightly pound out without damaging skin. Chop and rinse bones. To make basic stock, put bones in pot and cover with water. Add onions, carrots, celery and leeks. Cook 2-1/2 hours, strain and cool. Reserve.

2. Take chicken mousse and fold in woodear mushrooms, julienned chili leaves and finger chilies. Pipe mousse on to pounded leg meat, roll into roulade and tie with butcher's string. Set aside.

3. In a deep sauce pot, saute onion, garlic and ginger in canola oil until tender, but not browned. Add some guinea fowl stock to deglaze. Bring to simmer and poach leg roulade until half-cooked.

4. Add the breast and continue to poach until both leg and breast are just cooked. Remove, cover and keep warm. Pour the rest of the broth in pot.

5. Add green papaya, chili leaves and shiitake mushrooms. Bring to a boil once. Turn heat off. Season with patis and white pepper.

6. Slice poached leg meat and breast and dress in desired hot serving bowl. Spoon hot broth over. Garnish with dried chilies, fried ginger and lemon grass skewers. Serve immediately.

Other Great Chef Recipes:
Braised Lamb Shank Kaldereta

Guinea Fowl Tinola with Green Papaya & Shiitake & Woodear Mushrooms

Mille Feuille of Green Mango, Palm Heart and Lobster, Patis-Dayap and Honey Vinaigrette

Pan Seared Salmon with Soybeans and Bean Curd in Sinigang Broth



matthew cloutier

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