GUINEAFOWL

GUINEAFOWL

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Ingredients

1 whole guineafowl
250 grams split dry fava beans
400 grams Carrots diced
400 grams Onion diced
250 grams celery diced
200 grams tomato paste
800 millilitres red wine
Fresh Thyme
2 litres Chicken Stock
spelt grains
dill
Bay Leaves
Black Peppercorns
Olive Oil
Sugar
duck fat
  • Medium

Ingredients

Directions

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  1. Separate the breasts and legs. Keep the carcass, wings and the feet for jus

Confit Legs

  1. Cut the end sections off and remove the thigh bones, rub the legs with salt and thyme and refrigerate for 4 hours.
  2. Wash the legs incold water and pat dry.
  3. Place the legs in a baking dish and cover with melted duck fat.
  4. Add 12 peppercorns, 2 thyme sprigs , 2 bay leaves , cover with a lid.
  5. Cook in160c oven for about 4 hours until meat falls off the bone.
  6. Remove from the oven and rest uncovered for one hour.
  7. Carefully remove the legs from duck fat. Using cling wrap shape the leg meat like a sausage.
  8. Rest till firm in a refrigerator.
  9. Pan fry in butter adding salt, pepper, Sichuan, thyme , before you serve.

Pan Roasted Breast

  1. Skin side down in a non stick hot iron pan season the breast and fry with thyme and garlic cloves for approx. 3 minutes.
  2. Turn the breast and cook for a further 2 minutes. Add a knob of butter and rest for 3 minutes.
  3. Carve before you serve.

Jus

  1. Spread the bones, wings and feet in a single layer in a tray and roast in 200c oven for around 1 hour until bones are deep colour.
  2. Heat the vegetable oil in a stock pot and sauté onions, celery, carrots, leeks until caramelised. Add the red wine and reduce to syrup consistency. Add roasted bones, thyme, bay leaves, peppercorns and 2 liters chicken stock.
  3. Bring to a simmer over medium heat and skim off all the fat and impurities that rise to the top.
  4. Simmer over low heat , uncovered, until reduced to 1⁄4 of original amount.
  5. Strain through a fine mesh chinois , reduce again before serving.

Fava Bean Puree

  1. Add 250gr dry fava beans into 750ml water.
  2. Add 4 tablespoons of sugar, 2 tablespoons of salt.
  3. Simmer until beans are soft.
  4. Move from heat and 100ml extra virgin olive oil.
  5. Add 2 gr xantana (xantam gum).
  6. Using a hand blender puree the mixture and rest for one hour.
  7. Add finely chopped dill before serving.

Shimeji Mushrooms

  1. Pan fried the mushrooms with butter, salt and black peeper.
  2. To Finish
  3. Spoon one table spoon fava bean puree onto plate and smear with a small spoon.
  4. Place pieces of carved breast into center of the plate.
  5. Place confit leg,shimeji mushrooms, and toasted spelt grains around the breast.
  6. Finish with jus and cress leaves.

Chef Arman Uz 2013, Flanagans Dining Room 

Arman Uz

Chef Arman Uz brings contemporary Mediterranean to waterfront dining and event space, The Kyle Bay.

With Georges River as a striking backdrop, The Kyle Bay’s JAAKS Restaurant is excited to announce the appointment of acclaimed chef Arman Uz.

Born in Turkey, Uz quickly gained traction in the local hospitality industry. His career kicked off in the Turkish tourist town of Cappadocia in 1991, where he worked for the distinguished Indigo Tourism Group, owners and operators of a number of luxury resorts and fine-dining restaurants across the country. During this time Uz gained the opportunity to work under some of Turkey’s top chefs, acquiring the culinary expertise and insight to set him up for a career in fine dining.

In 2004 Uz took his skills global, moving to Australia and throwing himself into the local restaurant scene. In 2005 he oversaw the kitchen at Kiama hotspot Cargo’s Wharf Restaurant, creating a contemporary menu replete with local seafood.

Working in various respected Sydney venues, including Efendy in Balmain and Flanagan’s Dining Room in Thirroul, chef Arman is a champion of Illawarra regional produce.

Arman uses simple cooking techniques, gathering the freshest seasonal produce from his hometown on the South Coast and letting the ingredients speak for themselves. Seafood is sourced daily and a strong relationship with local growers, artisans and fisherman ensures that produce used at JAAKS and The Kyle Bay events are always of the highest quality.

“The menu is produce-driven modern cuisine, with an Mediterranean accent,” says Arman.

Arman is perhaps best known for his work as the opening head chef at acclaimed Turkish restaurant, Efendy in Balmain, where he played a significant role in bringing the restaurant widespread critical success.

JAAKS Bar and Restaurant is located on the ground floor of The Kyle Bay, predominantly focusing on local seafood. Arman has created an a-la-carte, sharing style menu, paying close attention to sophisticated dish presentation.

The menu includes octopus with smoked yoghurt and black-eyed beans, pan roasted 1kg Jewfish on the bone, to kreatopita – a Greek lamb meat pie with minted yoghurt.

The venue offers the same quality dining experience for an intimate dinner for two, as for a grand gala event for 250 people.

“The function menu has been curated using the same philosophy as with JAAKS, to ensure guests a better dining experience than the usual boring functions food,” says Arman.

 

 

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