Australian wines, Barossa Valley, Lindsay Estate, Merlot, Red wines, Wines from Australia
Guinea fowl breast with chestnuts and red cabbage
Sep
An autumnal poultry dish with all the substance of a proper stew
A wine from Australia pairs perfectly with this hearty autumnal dish: the Lindsay ‘Old Mac’ Merlot from the Barossa Valley, whose velvety texture and soft tannins complement the tender yet robust guinea fowl breast perfectly. The breast fillets are fried until crispy and served on a bed of braised red cabbage with apple and chestnuts, rounded off with a glossy red wine gravy. In terms of flavour, guinea fowl lies somewhere between chicken and game birds – robust enough to actually hold its own against a medium-bodied red wine, and just right for those first chilly evenings when a braised dish beckons again, without having to spend hours at the hob.
Ideal wine pairing: Lindsay TLC ‘Old Mac’ Merlot (Barossa Valley, Australia)
The 2021 vintage brought mild weather to the Barossa Valley, with warm, sunny days that allowed the red grapes to ripen gradually and develop optimal flavour profiles. Lindsay Wine Estate ages this Merlot in barrique barrels. The nose entices with multi-faceted aromas of ripe blackberries and dark plums, interwoven with subtle herbal notes and a hint of cedar. On the palate, the wine displays a velvety texture and medium body; the lush fruit flavours of black cherries and blueberries are accompanied by delicate cocoa notes and a hint of spice. At 14 per cent alcohol, the tannins remain supple and well-integrated, leading to a long, smooth finish. It is precisely this combination of velvety body and dark berry fruit that complements the sweetness of the braised red cabbage, whilst the cocoa and spice notes echo the earthy, nutty flavours of the chestnuts, and the red wine jus bridges the gap between the plate and the glass.
The recipe:
Guinea fowl breast with chestnuts and red cabbage
Equipment
- 1 Große Pfanne
- 1 Topf für den Rotkohl
- 1 Kleiner Topf für die Jus
- 1 Fleischthermometer
Ingredients
FOR THE GUINEA FOWL:
- 2 Guinea fowl breast fillets approx. 180 g
- sea salt freshly ground black pepper
- 2 1 tablespoon of clarified butter
FOR THE CHESTNUT AND RED CABBAGE DISH:
- 400 g Red cabbage cut into thin strips
- 1 Onion finely diced
- 1 Apple peeled and diced
- 100 ml Red wine
- 1 tablespoon of apple cider vinegar
- 1 tablespoons of sugar
- 1 Bay leaf
- 2 Cloves
- 150 g pre-cooked chestnuts coarsely chopped
- Salt Pepper
FOR THE RED WINE SAUCE:
- 100 ml Red wine
- 150 ml Chicken stock
- 20 g cold butter
- Salt Pepper
FOR SERVING:
- Fresh thyme optional
Instructions
PREPARATION:
- Pat the guinea fowl breast fillets dry and season with salt and pepper.
- Cut the red cabbage into fine strips.
- Finely dice the onion.
- Peel, core and dice the apple.
- Roughly chop the chestnuts.
COOKING STEPS:
- Heat the clarified butter in a frying pan.
- Sauté the diced onions in it until translucent.
- Add the red cabbage and diced apple, and fry briefly.
- Deglaze with red wine and a dash of apple cider vinegar.
- Add a bay leaf, a clove and a little sugar.
- Cover and simmer for 35 to 40 minutes over a low heat, stirring occasionally.
- Stir in the chopped chestnuts during the last 10 minutes.
- At the same time, heat the clarified butter in a second pan.
- Fry the guinea fowl breast fillets, skin-side down, for 5 to 6 minutes until the skin is crispy and golden brown.
- Turn them over and fry for a further 5 to 6 minutes until the core temperature is reached.
- Remove the meat and leave it to rest for a short while.
- Drain off all but one tablespoon of the frying fat, then deglaze with red wine.
- Pour in the chicken stock and allow it to reduce slightly.
- Beat in the cold butter, then season to taste with salt and pepper.
SERVE:
- Arrange the chestnut and red cabbage on pre-warmed plates.
- Place the sliced guinea fowl breast on top.
- Spoon the red wine sauce over it.
- Serve the Lindsay Old Mac Merlot at 16–18 °C.
SIDE DISHES:
- Potato dumplings
- Roasted chestnuts to nibble on
- Cranberry compote
Nutrition
