Françoise MEUNIER
Cooking School Françoise Meunier (75)

Some tips…

Enjoy this dish hot, or the supremes are just as tasty served cold with a drizzle of olive oil and a crisp salad. Or for an original canapé, cut the supremes into cubes and top each one with a knob of tapenade, a small chunk of anchovy and a thyme sprig.


Cooking
time 		preparation
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servings

Guinea Fowl Supreme Parcels with Tapenade

Ingredients :

2 guinea fowl supremes • 2 sheets foil • salt • pepper

Tapenade:
150g stoned, unflavoured black or green olives • 1 garlic clove • 1 tablespoon pine kernels (or hazelnuts/almonds) • 4 tablespoons capers, drained • few thyme sprigs and leaves • 2 tablespoons olive oil



 Serves 2   Beginner    - 20 mins   - 20 mins

  •  Blend the tapenade ingredients together and add a tablespoon of olive oil if the mixture is not creamy enough.
  •  Cut out 2 sheets of foil the length of the plate.
  •  Dribble a little olive oil onto the centre of the foil, matte side.
  •  Salt each piece of guinea fowl.
  •  Add a spoonful of tapenade onto the centre of the foil.
  •  Add a piece of guinea fowl onto the tapenade.
  •  Add another spoonful of tapenade on top of the bird.
  •  Finish with two thyme sprigs.
  •  Delicately seal the foil like a sweet: bring the edges together, fold over three times then roll both ends.
  •  Bake for 20 minutes. Turn the oven off and leave the parcels in the oven for 5 more minutes.
  •  Remove the parcels from the oven and arrange them on a preheated plate.

Photo Yves BAGROS / SOPEXA / CIP