Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
Quail yakitori skewers are a refined dish of Japanese cuisine that combines the tenderness of the bird with the rich flavor of caramelized yakitori sauce. The word 'yakitori' means 'grilled bird' and has roots in the tradition of Japanese street food stalls where appetizing skewers are cooked over hot coals. Quail adds a delicate taste to this dish, complemented by the sweet-salty aroma of a sauce made from sake, mirin, soy sauce, and sugar. Grilled pieces of bird are coated with a glossy glaze, creating a rich flavor with a slight spiciness from chili flakes. Perfect as an appetizer for Japanese drinks or as a standalone dish, these skewers captivate with their simplicity and depth of flavor. Serve them hot while enjoying the perfect balance of textures and aromas.
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Galantine made from guinea fowl, guinea fowl liver, and white mushrooms is a true embodiment of French culinary mastery. This dish has roots in haute cuisine traditions, where special attention is paid to texture, flavor balance, and presentation elegance. The tender guinea fowl meat harmoniously combines with the earthy aroma of white mushrooms and rich, slightly sweet liver. The creamy mousse adds airiness to the roll, while the final frying in butter and truffle oil reveals its deep gastronomic notes. The light sweetness of fig jam adds a subtle contrast, making the taste complete and refined. This galantine is perfect for festive dinners, highlighting the elegance of French cuisine and the ability to enjoy culinary masterpieces.
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Grilled chicken skewers in yakitori sauce are a true embodiment of Japanese culinary elegance. This recipe originates from traditional street eateries in Japan, where meat soaked in aromatic sweet-salty yakitori sauce is cooked over an open flame, acquiring a caramelized crust and rich flavor. Tender pieces of chicken fillet alternating with juicy slices of green onion create the perfect combination of textures: the softness of the meat harmonizes with the spicy freshness of the vegetables. White pepper and salt add depth to the flavor, while a light smoky hint from grilling makes the dish unforgettable. These skewers are a wonderful addition to an evening dinner, especially when paired with rice and pickled vegetables. They are served hot, covered with a glossy layer of sauce that provides the perfect balance of sweetness and umami.
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Grilled vegetable skewers with mushrooms and yakitori sauce embody the harmony of flavors in Japanese cuisine in every bite. Tender vegetables and aromatic champignons soaked in yakitori sauce acquire an appetizing caramelized crust. This recipe is a great choice for a light dinner or friendly barbecue where vegetables take center stage, and the rich notes of the sweet-salty sauce add depth to the flavor. The origins of this dish lie in traditional Japanese grill skewers, where minimalism and balance of flavors are key. It pairs perfectly with rice or fresh salad leaves and is also great served with refreshing green tea or sake. The simplicity of preparation and sophistication of taste make it versatile and appealing to gourmets who appreciate Japanese gastronomy.
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Stuffed guinea fowl legs are an exquisite dish of European cuisine that impresses with its sophistication and rich flavor. The guinea fowl, known for its tenderness, gains new depth from the aromatic stuffing of red onion, garlic, parsley, and breadcrumbs. The crispy golden crust formed after frying adds an appetizing texture. Served as a side is baked potatoes in cream with fragrant nutmeg and melted Gruyère cheese, complementing the richness of flavors. The finishing touch is mushrooms sautéed in clarified butter with cilantro. This dish is perfect for festive dinners, creating an atmosphere of gastronomic elegance and homely comfort. Wine and thyme used during baking add refined nobility to this culinary masterpiece.
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Carrot velouté soup with guinea fowl liver is an exquisite dish of French cuisine that combines the velvety texture of vegetable soup with the rich flavor of tender guinea fowl liver. Its roots trace back to haute cuisine traditions where a blend of aromatic spices, roasted vegetables, and tender meat pieces creates a harmony of flavors. Star anise and orange juice add subtle sweet-spicy notes to the soup, while lentils provide textural depth. This soup not only warms but also offers a true culinary journey, balancing the sweetness of carrots and beets with a creamy consistency. Served with a light green accent of corn salad, it is perfect for both cozy family dinners and elegant festive tables, impressing with its taste and execution elegance.
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Fettuccine with guinea fowl and white mushroom ragout is a dish infused with the aromas and flavors of European cuisine. It combines the tenderness of meat ragout with the refined taste of white mushrooms that add richness and a subtle earthy note to the sauce. The guinea fowl, known for its delicate meat, becomes juicy and rich in this recipe thanks to slow cooking in white wine and cream. Bacon adds depth of flavor while oregano provides fresh herbal notes. This dish is perfect for a cozy dinner with a glass of dry white wine. The fettuccine absorb the sauce, becoming silky and aromatic, creating a harmonious blend of textures. It is pasta for true gourmets that impresses with its balance and depth of flavors.
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Tuscan guinea fowl with rosemary is an exquisite dish that combines the tenderness of guinea fowl meat, the aroma of fresh rosemary, and the refined depth of white wine. Inspired by Tuscan cuisine, this recipe brings Mediterranean notes into Russian tradition. The sautéed guinea fowl thighs acquire an appetizing golden crust and are then braised in a rich sauce with wine, broth, and shallots. Rosemary leaves add a sophisticated herbal aroma to the dish while complementing the creamy texture of the sauce. This dish is perfect for a cozy family dinner, especially accompanied by rice or rustic bread that will soak up the rich juices and enhance the flavor. Tuscan guinea fowl is not just food; it's a little journey to sunny Tuscany through taste and aromas.
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Risotto with roasted guinea fowl and green vegetables is a true embodiment of Italian culinary mastery. This dish combines the tender meat of roasted guinea fowl infused with the aromas of spices and olive oil with rich, velvety risotto. Light notes of white wine harmoniously complement the flavor, while green peas and broccoli add freshness and color. Such risotto not only satisfies hunger but also provides genuine gastronomic pleasure, making it perfect for a cozy family dinner or special occasion. Italians appreciate it for its balance of flavors and textures, and the history of this dish traces back to the traditions of the northern regions of the country where risotto is considered the king of the table. Topped with grated Parmesan, it becomes the pinnacle of flavor palette, revealing the depth of Mediterranean cuisine.
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A recipe from the Moscow restaurant Clumba Club: Tambov ham is used, mayonnaise is mixed with truffle oil for dressing, and the salad is decorated with finely chopped olive "earth", slices of soaked apple and smoked guinea fowl breast.
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Recipe by Viktor Grimailo, chef of the grand cafe "Dr. Zhivago.
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Yakitori is a classic Japanese skewer that has become an integral part of Japanese cuisine. Its origins trace back to the Edo period when street vendors began grilling meat over charcoal. Today, yakitori is a harmony of delicate seafood flavors, tuna, and chicken hearts marinated in a rich soy and fish sauce with hints of Tabasco. Grilled to a golden crust, they retain juiciness and tenderness, while the final glaze of marinade on the grill enhances their aroma. The dish is served with teriyaki sauce, fresh herbs, and a slice of lemon that highlights the vibrant seafood notes. These skewers perfectly complement friendly gatherings and cozy evenings, bringing a touch of traditional Japanese atmosphere to every moment.
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Guinea fowl stuffed with cream cheese and ham is an exquisite dish worthy of a royal table. In European cuisine, this bird is valued for its tender and juicy meat that pairs wonderfully with creamy cheese and savory ham. The filling enriched with garlic, parsley, and crispy bacon adds layers of flavor—creamy softness, salty richness, and a hint of spice. Slow roasting surrounded by aromatic vegetables makes the meat even juicier while the filling becomes a rich garnish. Serving guinea fowl in portioned pieces with arugula transforms it into a festive treat that will impress guests with its harmony of flavors and noble texture. This dish is perfect for formal dinners where one wishes to enjoy the richness of gastronomic traditions.
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Escabeche made from guinea fowl is a delightful dish with Swedish roots that embodies the art of marinating. The tender meat of the guinea fowl, infused with the aromas of white wine, sherry vinegar, and spices, acquires a deep, rich flavor with a slight tang and spicy note. This cooking method allows the bird to become even juicier while the marinade adds zest. A special touch is the refrigeration process that reveals and deepens the flavor spectrum. The dish is served cold, allowing one to enjoy the harmony of marinade and meat tenderness. Escabeche pairs perfectly with spicy notes of chili pepper, creating a contrast of flavors. It is an exquisite treat for gourmets who appreciate the balance between lightness and richness.
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In Mediterranean countries, escabeche is both a marinade and a dish that is usually prepared at night and put in the refrigerator to marinate in a sour sauce based on vinegar or lemon juice, and then taken out in the morning and eaten for breakfast. The brand chef of "Globus Gourmet" prepared guinea fowl escabeche, as expected, in the evening.
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