Chrupiące perliczki na wiosennym chlebie z twarogiem i leśnym pesto

Name: Crispy Guinea Fowl on Spring Cottage Cheese Crust Bread and Wild Pesto
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2
Cuisine: German
Ingredients: 1 guinea fowl or alternatively other poultry of choice; (2 guinea fowl breasts); 1 pinch salt; 1 tbsp garlic powder; 1 tbsp onion powder; 2 tbsp cooking oil; 200g cottage cheese (grainy fresh cheese); 6 radishes; 1 boiled egg; 2 spring onions; 4 small red onions; salt and pepper; 25g roasted cashew nuts; 75g wild garlic (alternatively other wild herbs such as wood sorrel, yarrow); 10g hard cheese (e.g. Grana Padano); 100ml extra virgin olive oil; garlic to taste; a pinch of salt; 4 slices crusty sourdough bread; 2 tbsp olive oil; 1 garlic clove; Grill or gas grill; cutting board; chef’s knife; cast iron pan

Crispy Guinea Fowl on Spring Cottage Cheese Crust Bread and Wild Pesto

Rated 5.0 stars by 2 users

Cuisine

German

portions

preparation time

20 Minutes

cooking/baking time

45 Minutes

Calories

550

For your next outdoor adventure: enjoy this guinea fowl recipe for 2 people. Tender guinea fowl breasts, seasoned with garlic and onion powder, are perfectly grilled. Served with fresh spring cottage cheese with radishes, egg, and spring onions. Grill the red onions for an aromatic side dish. As a final highlight, everything is served on crusty bread with an aromatic wild pesto and crispy guinea fowl skin chips. A feast for your senses, inspired by nature and made for true food lovers.

Image of Crispy Guinea Fowl on Spring Cottage Cheese Crust Bread and Wild Pesto

Ingredients

For the guinea fowl

1 guinea fowl or alternatively other poultry of choice
(2 guinea fowl breasts)
1 pinch salt
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp cooking oil

For the spring cottage cheese

200g cottage cheese (grainy fresh cheese)
6 radishes
1 boiled egg
2 spring onions

For the red onions

4 small red onions
salt and pepper

For the wild pesto

25g roasted cashew nuts
75g wild garlic (alternatively other wild herbs such as wood sorrel, yarrow)
10g hard cheese (e.g. Grana Padano)
100ml extra virgin olive oil
garlic to taste
a pinch of salt

For the crust bread

4 slices crusty sourdough bread
2 tbsp olive oil
1 garlic clove

For preparation

Grill or gas grill
cutting board
chef’s knife
cast iron pan

preparation

Guinea fowl

Break down the guinea fowl into breasts, legs and wings. To remove the breast, use a sharp knife to cut close to the carcass from both sides and carefully detach the breast meat. Then cut off the bone. The remaining carcass and wings can later be used for making stock. The legs are not needed for this dish, but they are also delicious when grilled whole. Remove skin and bones from the breast and set the skin aside. Season the breast with garlic powder, onion powder and salt and grill for about 15 minutes.
When cooking outdoors I always carry an insulated bottle with warm water to wash my hands in between.
Alternatively, other poultry can be used depending on preference. Guinea fowl meat is more tender and slightly darker than chicken and less fatty than duck.

Guinea fowl skin chips

Place the skin between two sheets of baking paper in a cast iron pan and press it down with another heavy pan. It is important that both pans are heavy and ideally the same size. Place them on the hot grill for about 15–20 minutes. Check regularly to ensure the skin does not burn. Once crispy, remove and salt.

Spring cottage cheese

Place cottage cheese in a bowl and season with salt and pepper. Wash the radishes and cut all but two into small cubes. Slice the remaining two radishes thinly. Cut the boiled egg into cubes and the spring onions into fine rings. Mix everything with the cottage cheese and radishes.

Red onions

Wash the red onions with their skin on, salt them well and grill for about 15–20 minutes. Let cool briefly, cut off the ends and then halve and squeeze them out of the skin. The rings can then be separated for serving.

Wild pesto

Crush the cashews first and then chop them so they do not roll off the cutting board. Peel the garlic and cut into very small pieces together with the hard cheese. Chop the herbs with a sharp knife. In spring I prefer wild garlic. Mix all ingredients with olive oil and season with salt.

Crust bread

Drizzle bread slices with olive oil and toast them on the grill. Then rub with the garlic clove.

Plating

To serve, spread the cottage cheese on the crust bread, add some wild pesto, place sliced guinea fowl breast on top and finish with onion rings, radish slices and crispy guinea fowl skin chips.

Recipe note

Nature provides valuable ingredients for us. According to the “handful rule”, you may collect as much as you need for personal use – roughly what fits in one hand.

Be careful when picking wild garlic: it can easily be confused with poisonous lily of the valley and autumn crocus. One of the key identifiers is the strong garlic smell; the toxic plants do not have it. Also, the underside of wild garlic leaves is matte green.