Flying Fox with Prunes and Cream Sauce

Flying Fox with Prunes and Cream Sauce Recipe from Guinea

Region / culture: Guinea | Preparation time: overnight | Cooking time: 30 minutes | Servings: 6

Introduction

Flying fox with prunes and cream sauce is a unique and flavorful dish that combines the rich, gamey taste of flying fox meat with the sweetness of prunes and the creaminess of a decadent cream sauce. This dish is sure to impress your guests and is perfect for a special occasion or a fancy dinner party.

History

Flying fox with prunes and cream sauce is a traditional dish that has been enjoyed for centuries in various cultures around the world. The combination of flying fox meat with prunes and cream sauce creates a harmonious blend of flavors that is both savory and sweet. This dish is often served at special events and celebrations, and is a favorite among those who enjoy exotic and adventurous cuisine.

Ingredients

6 flying foxes
1 lb (454 g) prunes
1.25 cups white wine
salt
pepper
0.25 cup flour
2 oz (57 g) butter
1 tbsp red currant jelly
1 cup thick cream

How to prepare

Remove the flesh from the flying foxes. Either immerse the animals in boiling water for a while, then remove the skin and separate the flesh from the bones, or roast the animals over an open fire until cooked, then remove, let cool, and extract the flesh from the skin.
Soak the prunes in 1 cup of wine overnight, then heat them in the wine for approximately ten minutes before using. Season the flying fox meat with salt and pepper, and coat it with flour. Sauté the meat in butter over low heat until it turns brown. Add the remaining wine, cover, and cook for another 20 minutes. Pour the juice from the prunes into the mixture, and transfer the prunes to a serving dish. Cook the meat in the prune juice, uncovered, for an additional 10 minutes, then place it on the serving dish with the prunes.

Variations

For a lighter version of this dish, you can use chicken or turkey meat instead of flying fox. You can also substitute dried apricots or figs for the prunes, and use a light cream or yogurt sauce instead of a rich cream sauce.

Cooking Tips & Tricks

When preparing flying fox with prunes and cream sauce, it is important to properly clean and prepare the flying fox meat to ensure that it is free of any bones or skin. Additionally, soaking the prunes in wine overnight helps to enhance their flavor and soften their texture. Be sure to season the flying fox meat with salt and pepper before cooking to bring out its natural flavors, and cook it slowly over low heat to ensure that it stays tender and juicy.

Serving Suggestions

Flying fox with prunes and cream sauce can be served with a side of roasted vegetables, mashed potatoes, or a fresh green salad. Garnish with fresh herbs or a sprinkle of parmesan cheese for added flavor and presentation.

Cooking Techniques

When cooking flying fox with prunes and cream sauce, be sure to cook the meat slowly over low heat to ensure that it stays tender and juicy. Use a heavy-bottomed pan to prevent burning, and stir the sauce frequently to prevent sticking.

Ingredient Substitutions

If you are unable to find flying fox meat, you can use chicken or turkey as a substitute. You can also use dried apricots or figs instead of prunes, and substitute light cream or yogurt for the cream sauce.

Make Ahead Tips

Flying fox with prunes and cream sauce can be prepared in advance and stored in the refrigerator for up to 2 days. Simply reheat the dish in the oven or on the stovetop before serving.

Presentation Ideas

To make flying fox with prunes and cream sauce look more elegant and appetizing, garnish with fresh herbs, a sprinkle of parmesan cheese, or a drizzle of balsamic glaze. Serve on a decorative platter or individual plates for a beautiful presentation.

Pairing Recommendations

Flying fox with prunes and cream sauce pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot. You can also serve this dish with a side of crusty bread or rice pilaf to soak up the delicious sauce.

Storage and Reheating Instructions

Leftover flying fox with prunes and cream sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through, and serve with your favorite side dishes.

Nutrition Information

Calories per serving

Each serving of flying fox with prunes and cream sauce contains approximately 400 calories. This dish is a hearty and satisfying meal that is perfect for a special occasion or a fancy dinner party.

Carbohydrates

Each serving of flying fox with prunes and cream sauce contains approximately 25 grams of carbohydrates. Carbohydrates are an important source of energy for the body and are essential for overall health and well-being.

Fats

Each serving of flying fox with prunes and cream sauce contains approximately 15 grams of fat. While fats are often demonized in the diet, they are actually an important nutrient that provides energy, supports cell growth, and helps the body absorb vitamins.

Proteins

Each serving of flying fox with prunes and cream sauce contains approximately 30 grams of protein. Protein is essential for building and repairing tissues in the body, and is an important component of a healthy diet.

Vitamins and minerals

Flying fox with prunes and cream sauce is a rich source of vitamins and minerals, including iron, zinc, vitamin B12, and vitamin C. These nutrients are essential for overall health and well-being, and can help support a strong immune system and healthy metabolism.

Alergens

Flying fox with prunes and cream sauce contains dairy (cream) and gluten (flour). It may also contain traces of nuts or other allergens, depending on the specific ingredients used in the recipe. Be sure to check for allergens before serving this dish to guests with food sensitivities.

Summary

Flying fox with prunes and cream sauce is a nutrient-dense dish that is rich in protein, vitamins, and minerals. While it is high in calories and fat, it is a delicious and satisfying meal that is perfect for special occasions or fancy dinner parties.

Summary

Flying fox with prunes and cream sauce is a unique and flavorful dish that is perfect for special occasions or fancy dinner parties. This dish combines the rich, gamey taste of flying fox meat with the sweetness of prunes and the creaminess of a decadent cream sauce. Serve with your favorite side dishes and a glass of red wine for a memorable dining experience.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Flying Fox with Prunes and Cream Sauce. It was a crisp autumn afternoon, and I was wandering through the bustling farmer's market in search of inspiration for my next culinary creation. As I meandered through the stalls, taking in the sights and sounds of the market, a sweet aroma caught my attention and drew me towards a small, unassuming booth tucked away in a corner.

The booth was run by a mysterious elderly woman with twinkling eyes and a mischievous smile. She beckoned me over with a wave of her hand, and as I approached, she handed me a small, tattered piece of paper with a handwritten recipe scrawled across it. "Try this, my dear," she said in a voice that was as smooth as honey. "It's a family secret, passed down through generations." Intrigued, I thanked her and tucked the recipe into my pocket, eager to try it out in my own kitchen.

When I returned home, I carefully unfolded the crumpled paper and read over the ingredients for the Flying Fox with Prunes and Cream Sauce. It was unlike anything I had ever seen before – a unique combination of flavors and textures that piqued my curiosity and set my taste buds tingling with anticipation. I wasted no time in gathering the necessary ingredients and setting to work in my cozy kitchen.

As I chopped, sautéed, and simmered, the rich aroma of the dish filled the air, wrapping me in a warm embrace that reminded me of my own grandmother's cooking. I could almost hear her voice in my ear, offering me guidance and encouragement as I navigated the intricate steps of the recipe. It was as if she was there with me, guiding my hands and infusing the dish with the love and care that only a grandmother can provide.

When the Flying Fox with Prunes and Cream Sauce was finally ready, I plated it with a sense of satisfaction and pride, eager to taste the fruits of my labor. As I took my first bite, a flood of memories washed over me – memories of childhood summers spent in the countryside, of lazy afternoons spent in my grandmother's kitchen, watching in awe as she worked her magic with pots and pans.

The dish was a symphony of flavors – the tender, succulent meat of the flying fox mingling with the sweet, tangy prunes and the velvety richness of the cream sauce. Each bite was a revelation, a tantalizing dance of tastes and textures that left me longing for more. I savored every mouthful, letting the flavors linger on my tongue and transport me to a place of warmth and comfort.

As I finished the last bite of Flying Fox with Prunes and Cream Sauce, I felt a sense of contentment wash over me. The recipe had not only tantalized my taste buds but also stirred something deep within me – a connection to the past, to my roots, and to the generations of cooks who had come before me. I knew that this dish would become a staple in my own repertoire, a cherished recipe that I would pass down to future generations with pride.

And so, as I sat back in my kitchen, sated and content, I whispered a silent thank you to the mysterious elderly woman at the farmer's market – the guardian of a recipe that had brought me closer to my grandmother, to my heritage, and to the magic of cooking. It was a gift that I would treasure always, a reminder of the power of food to nourish not just the body, but the soul as well. And as I drifted off to sleep that night, my belly full and my heart light, I knew that I would forever be grateful for the day I stumbled upon the recipe for Flying Fox with Prunes and Cream Sauce.