As regular readers will know we ordered a pintade [guinea fowl] for Christmas Day dinner. We finally decided on the following menu:
roasted pintade with a sauce a la Normande
pommes dauphinoise and haricots verts
traditional christmas pudding and creme brulé ice cream.
We roasted the pintade in the oven. We put a sliced lemon and a roughly quartered shallot into the bird's cavity. The skin was rubbed with colza oil [in preference to butter] and seasoned with salt and pepper. Then we wrapped the bird in streaky bacon; set it on slices of apple and quartered shallots in the roasting tray and drizzled it with a little more oil. It went into the oven at 180C.
For the Normande sauce we sauteed some shallots, lardons fumé and an apple in butter. We then addded cider and reduced it all down. Next, we warmed and flamed off a generous amount of Calvados and added it to the sauce before letting it reduce again and finishing off with light cream. Finally, we added the apple slices the bird had sat on to the sauce. It went very well with the pintade.
The food was all very yummy so we ate a lot and drank quite a bit, including a very nice sparkling Alsace Rosé.
The photos are of two of the lovely Christmas tree arrangements at the Chateau of Chenonceau which we visited last week.