Lobster and Guinea Fowl Stew. The perfect cure for a New Year's Day hangover. Serves four.
1 lobster, 500 grammes, boiled and removed from its shell
4 guinea fowl breasts
200 g Chinese cabbage
200 g spring onions
0.8 l chicken stock
2 bay leaves
4 star anise
4 lemon grass stalks
pepper, sea salt, peanut oil (or another flavourless oil)
50 g fresh coriander
15 g seasame
5 g sesame oil
Wash the cabbage, lemon grass and spring onions. Cut them into pieces of the same size. Peel the ginger and cut into thin slices.
Season the guinea fowl breasts with sea salt and freshly ground pepper. Fry on each side for around five minutes in peanut oil.
Heat the stock, add the cabbage, spring onions, lemon grass, ginger, chillis, bay leaves and star anise and leave to simmer.
Carve the guinea fowl into two centimetre thick slices. Add to the stock with the boiled, chopped lobster meat. Remove immediately from the heat to prevent boiling.
Season with coriander, sesame and sesame oil before serving.