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Miso stuffed guinea fowl breasts with confit globe artichoke and white asparagus
Wild Radish is perfect for those who enjoy cooking almost as much as eating, and who relish creating memorable evenings. For ongoing subscriptions, you'll be able to choose a different option from our menus for each delivery.
We update the selection in wine-only subscriptions monthly.
by anna hansen
Gourmand alert; Anna Hansen is in town, bringing you a beautifully decadent dish for the month of May. Breast of guinea fowl, stuffed with a creme fraiche, chive, tarragon, mustard and miso mousse; game, savoury, herbaceous and sweet. New seasons white asparagus, roasted with thyme and a sprinkling of chilli. A confit of globe artichoke in extra virgin olive oil, suffused with garlic, fennel, lemon zest & thyme. You will bring these elements together to create a dish as light as it is rich, as fragrant as it is comforting, and as original as it is classic.
Award-winning wine expert Matthew Jukes has paired this with a Pinot Noir from Languedoc, France. Guinea fowl loves the Pinot Noir grape and this is an acknowledged classic pairing, but the inclusion of crème fraîche, mustard and miso with confit artichokes and also the delicacy of the white asparagus means that we cannot employ a weighty wine with this dish. This high altitude ultra-organic vineyard in the south of France has produced a racy, lively Pinot Noir with a heavenly perfume and a slender body to cut through this dish and it results in a gripping partnership.
To complete your Wild Radish experience we include audio tasting notes to go with the paired wine, a clip from the chef explaining their inspiration behind the dish and what makes it so special at this time of year, and a keepsake recipe card so you can recreate the dish to make memories another night. If this is your first box, we will also send you a digital meat thermometer so you can feel extra confident when cooking this dish.
| Total time | 60 minutes |
| Kitchen experience level | 2 - You're confident in the kitchen. You like to cook creatively, and regularly improvise. |
| Special equipment | piping bag, digital meat thermometer |
| Allergens | milk, mustard, soya, sulphur |
Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.
