For Butternut Puree
2 Butternuts, quartered, leaving the skin on
60ml Maple syrup
30ml Whole cumin
5 Sprigs of thyme
125 – 250ml Thick cream, dependent on the consistency of the puree
To taste Salt and pepper
For Cheat Puff Pastry
350 g Cake flour
1.25 ml Salt
260 g Unsalted butter
150 ml Ice water, dependent on moisture level
1 Egg, whisked
To serve Sunflower seeds
For the Brussels Sprout Salad
400g Brussels sprouts
For the Brussels Sprout Salad Vinaigrette
45ml Balsamic vinegar
187ml Orange juice
60ml Lemon juice
125ml Olive oil
60ml Sunflower seeds, toasted and crushed
For the Pie Filling
To sauté Olive oil
3 Shallots, finely diced
250g Wild mushrooms, roughly chopped
2 Leeks, finely diced
350g Smoked bacon, finely diced
400ml Crème fraiche
To taste Salt and pepper
For the Roasted Beetroot
500g Baby beetroot
1 Garlic bulb, cloves separated
4 Shallots, cut in half
1 Orange, juiced
250ml Chicken stock
For the Sesame and Nut Crumble
125g Sesame seeds, toasted
125g Walnuts, toasted
To Cook the Guinea Fowl
1 Guinea fowl
45ml Ground cinnamon
45ml Ground cumin
5 Shallots, roughly chopped
4 Bay leaves
1 Green pepper, roughly chopped
1 Red pepper, roughly chopped
400g Carrots, roughly chopped
½ Garlic bulb
250ml Chicken stock
METHOD FOR CHEAT PUFF PASTRY & THE PUFF PASTRY SQUARES
Sift flour and salt together in a large chilled metal bowl. Grate 60 g of the frozen butter into the flour. Gently work the butter into the flour with your fingers. Taking care not to heat the butter too much. Gradually add the ice water to the flour mixture, while incorporating with a fork, taking care again to not add too much heat to the mixture. Incorporate to make a firm dough that is not sticky. Knead the dough for about 10 minutes. Then shape in square, wrap in cling film and let it rest in the fridge for about 30 minutes.
Remove the dough and roll it out in a long rectangle. Grate another 100 g of frozen butter on more than half of the rectangle. Fold the dough without butter over (overlapping the butter). Then fold the butter grated part of the dough over. Turn the folded dough so that the seam faces the top, dust with flour and roll out to form another rectangle. Repeat the same process with the next 100 g of frozen butter. Now the butter is incorporated, repeat the folding process another 3 times. Be careful to work quickly, so as not to heat the pastry. If the pastry is getting hot, cover it and place it in the fridge to cool down, between rolling it out. Let it rest for as long as you can. Then shape the pastry into the shaped squares to fit the dish that you will be presenting the guinea fowl pie filling in. Making sure that you cut it a bit larger than the dish, as the pastry will shrink.
Place these squares on a prepared baking tray (non-stick baking spray treated). Brush the squares with the beaten egg and sprinkle with the sunflower seeds. Bake in a pre-heated 200°C oven. Remove when it puffs up and gets a golden brown colour. Place on a cooling rack to prevent it from going soggy.
METHOD FOR THE GUINEA FOWL
Rub the guinea fowl with olive oil, cinnamon, cumin, salt and pepper. Heat a large non-stick pan to smoking hot and brown the guinea fowl on all sides. Portion the guinea fowl and place in a pressure cooker. Add the shallots, bay leaves, peppers, carrots, leeks, Port, garlic, thyme and chicken stock to the guinea fowl portions. Pressure cook for 1 hour or until soft. Remove the guinea fowl from the pressure cooker, reserving the cooking liquid. Let the meat cool slightly, shred from the bone and set aside.
METHOD FOR THE PIE FILLING
Heat olive oil in a deep pot and sauté the shallots, mushrooms and bacon until bacon is done and shallots are soft and translucent. Add the reserved cooking liquid to the pot and reduce down. Add the shredded guinea fowl, mix through and finish off with the crème fraiche. Season to taste and let the mixture simmer together.
METHOD FOR ROASTED BEETROOT
Place the beetroot in a deep roasting tray. Add the garlic and shallots and drizzle with the orange juice and chicken stock. Let this roast in a 180°C oven until soft. Remove and set aside
METHOD FOR THE BUTTERNUT PUREE
Place the butternut in a roasting tin. Drizzle and season with maple syrup, cinnamon, turmeric, cumin and thyme and roast at 180°C until soft. Remove the skins and blend, adding a combination of the thick cream and milk, until it is the right consistency. Pass through a sieve to remove any lumps, season and set aside.
METHOD FOR BRUSSEL SPROUT SALAD
Blanch the Brussels sprouts in boiling water and immediately refresh in ice water and set aside. Dry the sprouts and heat olive oil in a pan and char grill the Brussels sprouts to get nicely charred edges.
Mix together the vinaigrette ingredients in a pot, slowly bring to the boil and reduce. Set aside and when cooled down, toss the brussel sprouts in the vinaigrette.
METHOD FOR SEED AND NUT CRUMBLE
Toast the seeds and nuts and roughly crush in a mortar and pestle. Set aside for service.
Dish the pie filling into a ramekin of your choice. Plate the butternut purée, adding the brussel sprout salad and roasted beetroot on the side. Lightly cover the pie ramekins with the baked puff pastry squares and serve.
Serves 4 - 6.