Serves

4

Ingredients

1 Guinea Fowl • 300g Monchique mushrooms • 1 onion • 6 garlic cloves • 2 bay leaves • ½ litre Moscatel de Lagos wine • 25g Savoy cabbage sprouts • 500g ‘conquilha’ bean clams • 500g cockles • ½ kg yellow maize meal • 1 sprig of fresh coriander • 10 basil leaves • Rosemary • Oregano • Olive oil

Method

Guinea Fowl: Cut the bird into small pieces. Season with sea salt. Marinate for 24 hours in Moscatel de Lagos, olive oil, rosemary, oregano, 1 bay leaf, 4 garlic cloves • Remove the meat from the marinade and strain the liquid • Keep for later • Brown the onion and garlic in a pan • Add the Monchique mushrooms and a bay leaf • Remove from the heat and blend with a hand blender • Brown the meat in small pieces to seal in the delicious juices • Add the rest of the strained marinade • Stew the meat in the sauce over a long period on a low heat and reduce the liquid by boiling

Xerém: Open the cockles in a recipient and keep the mollusc water for later • Open the ‘conquilha’ bean clams in a frying pan, in olive oil, garlic and coriander • Remove the flesh • Make a chicken stock • Heat the cockle water mixed with the chicken stock • Mix in the maize meal before boiling and mix continuously until they are wrinkled • Remove from the heat

Presentation: Place the xérem  in the centre of the plate with the Savoy cabbage sprouts and the ‘conquilhas’ • At the edge of the plate, place the guinea fowl with the Monchique mushroom sauce • Season with basil