When we think of Crème de Cassis we probably think of it only as the decadent addition to champagne in Kir Royales and if asked where it comes from we might be forgiven for believing it hails from Cassis in the South of France. Well, the rich blackcurrant liqueur was actually invented in Dijon and can be used in the kitchen as well as the bar. Jo Ellis-Holland travels to the Lejay-Lagoute factory in Dijon to find out more about cassis,Ìýand meets the chef Sylvie Brouillard to see how the liqueur can be used in the kitchen.
Guinea Fowl in Cassis Sauce
Ingredients:
GAME
I guinea fowl
Salt
Freshly ground black pepper
Olive oil
1 sprig rosemary
2 fat cloves garlic
SAUCE
Small glass port
Wine glass Cassis
2 tablespoons blackcurrant conserve
2 tablespoons red wine vinegar
Knob of butter
Salt & pepper
Method:
Rub the guinea fowl all over with olive oil, season with salt and black pepper.Ìý
Put the rosemary sprig and garlic gloves in the breast cavity.
Place in a hot oven and roast for 50 mins.
Remove the bird and place somewhere warm.
Deglaze the roasting pan using the glass of port, pour into a small pan.
Add the conserve, the red wine vinegar and the Cassis.
Gently lift the bird and tip the cooking juices out of the cavity into the pan and boil through for a few mins.
Finally, add the knob off butter and whisk until the butter is melted and the sauce is nice and glossy. This sauce can be made ahead of time and kept in the fridge and served with any game.
