Products Experience
#2 Breast of guinea fowl with cornflakes and berries

#2 Breast of guinea fowl with cornflakes and berries


Lightly salt the guinea fowl breast and cover in spelt flour, egg and crushed cornflakes. Fry in olive oil until golden brown. Place thin slices of the purple carrot and beta sweet carrot into iced water. Drain the carrots and season with lime juice, olive oil, salt and fresh coriander. Present the guinea fowl breast with the carrot juice dressing and the preserved carrot slices. Dress with fresh mint leaves, halved blackberries and coriander.

  • 1
  • 2
  • 3
  • 4
  • 5
  • 4 guinea fowl breasts
  • 150 g each
  • 200 g cornflakes
  • 100 g spelt flour
  • 2 eggs
  • 1 deep purple carrot
  • 1 betasweet carrot
  • 3 carrots
  • ½ tsp lime juice
  • 5 tbsp olive oil
  • Salt
  • 2 fresh coriander stems
  • 10 mint leaves
  • 75 g blackberries

Send shopping list

Popup Picture
Check out the products for yourself at our retailers
Find a retailer

Cookies for analysing website access / marketing measures.

By continuing to use the website, you agree to the use of these cookies. Information on cookies and your opt-out option.