I recently curated a couple menu items for
@theemberng Chefs Table Dinner.
This was a BBQ themed dinner, and I’ll be sharing each and every dish I curated.
Shout out to (
@mi_nt_ ) the only ‘non-professional chef’ I actually listen to when planning my menus. ( Incase you don’t know, I get coconut head 😂, especially with my ideas. PS - it’s a Chef thing right ? )
So I know I wanted to pull off a bbq themed poultry dish, but chicken wasn’t exciting enough, duck was too regal, too posh, and Guinea fowl seemed the best fit for the challenge. I mean, barely any fat, tough, and a skin that will challenge you to a duel and most likely win.
So I cheated, ish, not sure, you tell me.
What do you call it when you skin a bird, mince it’s flesh roughly with a cleaver, season, introduce a bit of fat, roll it back it’s skin, poach it, chill it, smoke it, reverse sear and finish off with blow torch for service. Is that a roulade or a sausage? 🧐 can’t even tell.
Well, did all that, glazed with a fermented pepper sauce. Served over palm oil coconut rice with subtle touches of iru, and effirin.
My satisfaction, it was still moist, and all round great dish.
And that, ladies and gentlemen, is my take on Guinea fowl BBQ.
From
@theemberng , with Love,
#ChefsTableBBQ
#chefstable
#chefsinnigeria
