Recipe - Guinea Hens With Chicken And Chestnut Stuffing

1 kg Mussels; cleaned
125 g Butter
1 tablespoon Olive oil
1 Leek
200 ml White wine
1 tablespoon Chopped fresh dill
1 Clove garlic; crushed
1 tablespoon Chopped fresh chives
1 tablespoon Chopped fresh parsley
400 g Brown soda bread; cut into
slices
400 ml Guinness; about
1 Chicken stock cube
1 400 gram pac ready made
cheddar mashed potato
115 g Selfraising flour
1 teaspoon Mustard powder
Vegetable oil for
deepfrying
175 g Plain flour
280 g Cooked Dublin bay prawns
Peeled and heads removed
1 Lemon; cut into thick
; slices
Salt and pepper

1 For the Mussels: Check the mussels, discarding any which are open and do

not close when tapped on the worktop. Heat 15g/ 1/2oz butter and olive oil
in a pan. Thinly slice the white part of the leek, add to the pan and

cook gently for a few minutes to soften.

2 Add the wine and dill and bring to the boil. Add the mussels, cover with
a lid and cook over a high heat for a few minutes, or until the mussels are
open, shaking the pan occasionally.

3 Discard any mussels which have not opened, then serve the remainder in a

shallow bowl.

4 For the Garlic Bread: Soften 55g/2oz butter, add the crushed garlic,
chives and parsley, season and mix together. Spread the garlic butter on
the slices of soda bread and serve with the soup.

5 For the Soup with Dumplings: Place 300ml/ One half pint Guinness in a pan with
the stock cube and heat. Add the mashed potato, mix together and gently
heat.

6 Place 115g/4oz selfraising flour in a food processor. Add the mustard
powder and 55g/2oz butter and blitz until combined. Then gradually add
enough Guinness to make a dough.

7 Shape the dough into small, walnut sized balls and sit on top of the
soup. Cover the pan with a lid and simmer for 1015 minutes, or until the

dumplings have cooked through. Serve in a bowl.

8 For the Deep Fried Prawns: Fill a deep pan one third full with oil and
heat. Place 175g/6oz plain flour in a bowl and slowly add enough Guinness

to make a batter. Add the prawns, coat in batter and deep fry until golden
brown.

9 Dip the lemon slices in the batter and deep fry until golden brown. Drain
the prawns and lemon on kitchen paper.

10 Shred the green part of the leek and deep fry until golden. Pile the
prawns and lemon onto a plate and garnish with the deep fried leek.

Converted by MC_Buster.

NOTES : Chef Richard Cawley

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.