Guinea Fowl With Mustard Lemon Roots Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GUINEA FOWL WITH MUSTARD & LEMON ROOTS



Guinea fowl with mustard & lemon roots image

A flavoursome recipe with an increasingly popular bird and delicious roasted veggies

Provided by Mary Cadogan

Categories     Dinner, Main course, Supper

Time 1h45m

Number Of Ingredients 9

1 guinea fowl , about 1.5kg/3lb 5oz
1 lemon
2 tbsp grainy mustard
3 tbsp olive oil
3-4 large carrots
750g floury potatoes
3-4 large leeks
300ml white wine
8 thin-sliced rashers streaky bacon

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Wipe the guinea fowl and season all over with salt and pepper, place in a large roasting tray and pop in the oven. Finely grate the lemon zest and scrape into a large bowl. Add the mustard and oil and mix well. Halve the lemon and put it inside the bird.
  • Meanwhile, peel the carrots and potatoes, then cut them into thick chunks. Cut the leeks into 3-4 pieces, depending on their length. Add all the veggies to the bowl with the oil and mustard, and mix until well coated.
  • When the guinea fowl has been roasting for 30 mins, add the veggies around the bird, sprinkle with a little salt and return to the oven for a further 45 mins.
  • Splash the wine around the bird and over the veggies and put the bacon over the bird. Return to the oven for a further 15-20 mins, until the bacon is crisp and the veggies are tender.

Nutrition Facts : Calories 863 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 7 grams fiber, Protein 80 grams protein, Sodium 1.88 milligram of sodium

ROASTED GUINEA HENS WITH WHOLE-GRAIN MUSTARD AND HERBS



Roasted Guinea Hens with Whole-Grain Mustard and Herbs image

Provided by Daniel Boulud

Categories     Chicken     Game     Garlic     Herb     Mustard     Potato     Poultry     Roast     Christmas     Valentine's Day     Dinner     Fall     Winter     Anniversary     Shallot     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

8 garlic cloves, each halved lengthwise and germ removed if green
1 lb fingerling potatoes or small boiling potatoes
1 bay leaf (not California)
3/4 stick (6 tablespoons) unsalted butter, softened
2 1/2 tablespoons whole-grain mustard
1 tablespoon chopped fresh chives
2 (2 1/2-lb) guinea hens or 2 (2 1/2- to 3-lb) free-range chickens
4 large sprigs fresh thyme, leaves and stems separated
4 sprigs fresh tarragon, leaves and stems separated
4 sprigs fresh flat-leaf parsley, leaves and stems separated
2 tablespoons extra-virgin olive oil
6 medium shallots (1/2 lb), lobes separated if necessary
1/2 cup low-sodium chicken broth

Steps:

  • Cook garlic and potatoes:
  • Fill a 3-quart saucepan halfway with water and bring to a boil. Add garlic and simmer 5 minutes. Remove garlic with a slotted spoon and reserve. Add potatoes to water with bay leaf and salt to taste, then simmer, covered, 10 minutes (potatoes will not be fully cooked). Cool potatoes in hot water, uncovered, then drain and peel.
  • Make mustard butter and prepare hens while potatoes are cooling:
  • Put a 17- by 11-inch roasting pan in middle of oven and preheat oven to 425°F.
  • Melt 1 tablespoon butter and set aside. Mash together mustard, chives, remaining 5 tablespoons butter, and salt and pepper to taste. Reserve 1 tablespoon mustard butter for sauce.
  • Remove excess fat from cavities and necks, then rinse hens and pat dry. Run your finger between skin and flesh of breast and legs of each hen to loosen skin (outsides of thighs are easier to access from neck end). Push mustard butter under skin and massage skin from outside to spread butter evenly over breast and legs. Season hens inside and out with salt and pepper and put half of herb stems in cavity of each bird. Tie legs together with kitchen string and close cavity with toothpicks.
  • Brush melted butter over hens.
  • Roast hens:
  • Remove roasting pan from oven and add oil, tilting to coat. Put hens in pan, breast sides up, and scatter potatoes and shallots around them. Roast hens, basting every 10 minutes with a brush and turning vegetables, 30 minutes. Scatter reserved garlic and thyme leaves around hens and roast, basting frequently and turning vegetables, until a thermometer inserted in thickest part of a thigh (without touching bone) registers 170°F and vegetables are tender, 20 to 30 minutes more (30 to 40 minutes more for chickens). Discard string and toothpicks from hens and transfer hens to a platter. Surround with vegetables and keep warm, loosely covered, while making sauce.
  • Make sauce:
  • Skim fat from pan juices and add chicken broth, then deglaze by boiling, scraping up brown bits, until reduced to about 1/2 cup. Pour sauce through a sieve into a sauceboat and stir in reserved tablespoon mustard butter with salt and pepper to taste.
  • Chop tarragon and parsley leaves and scatter over hens and vegetables. Serve with sauce.

More about "guinea fowl with mustard lemon roots recipes"

GUINEA FOWL RECIPES - GREAT BRITISH CHEFS
guinea-fowl-recipes-great-british-chefs image
The age of the bird will determine what cooking method is best to use. Older birds, having tougher flesh, are more suited to slow methods, such as in a casserole or stew, whereas younger birds can be cooked quickly. Delve into …
From greatbritishchefs.com


ROAST GUINEA FOWL - GOOD HOUSEKEEPING
roast-guinea-fowl-good-housekeeping image
2002-03-04 Put the bird in a roasting tin, breast side down, stuff with the lemon quarters and the butter, pour the stock over and roast for 50min. Turn the guinea fowl on to the backbone, and continue to ...
From goodhousekeeping.com


HOW TO COOK GUINEA FOWL - GREAT BRITISH CHEFS
how-to-cook-guinea-fowl-great-british-chefs image
1. Preheat the oven to 180°C/gas mark 4. 2. Boil a lemon in a pan of boiling water for 10 minutes. Once soft, pierce the lemon and place in the cavity of the guinea fowl along with a handful of fresh thyme, some salt and pepper. This …
From greatbritishchefs.com


ROAST GUINEA FOWL WITH MUSTARD FRUITS - THE INDEPENDENT
roast-guinea-fowl-with-mustard-fruits-the-independent image
2012-04-11 Preheat the oven to 240/gas mark 8. Season the guinea fowl inside and out and put the rosemary and garlic in the cavity. Place in a roasting tray on its back and brush with a little oil. Roast for ...
From independent.co.uk


GUINEA FOWL WITH SAUCE A LA MOUTARDE RECIPE
guinea-fowl-with-sauce-a-la-moutarde image
Reduce the heat to a simmer, add the remaining butter to the pan and cover with baking parchment or foil and cook for 5 minutes until the centre of the baby gems are tender. Add the chopped parsley and keep warm. For the guinea fowl: …
From lovefood.com


ROAST GUINEA FOWL WITH LEMON AND ROSEMARY - LONDON UNATTACHED
2012-07-22 Instructions. Pre heat the oven to 160c (fan) or 180c (regular) oven. Allow Guinea Fowl to reach room temperature. Stuff cavity of the bird with half a lemon (cut lengthwise if possible) 2 sprigs of rosemary and a clove of garlic, peeled and sliced. season the skin with seasalt and a little ground white pepper.
From london-unattached.com


GUINEA FOWL WITH GARLIC AND LEMON THYME SAUCE RECIPE - EAT …
Preparation steps. 1. Preheat the oven to 180°C (approximately 350°F). 2. Rinse the guinea fowl and pat dry. Season with salt and pepper inside and out and cook on all sides in hot oil in a roasting pan. Pour in the wine. Peel the garlic cloves and distribute around the guinea fowl.
From eatsmarter.com


GUINEA FOWL - YUMMYKAI ENTERPRISE
Check them out in our recipe section. RECIPE: Guinea fowl with mustard & lemon roots Ingredients. 1 guinea fowl, about 1½ kg/3lb 5oz 1 lemon 2 tbsp grainy mustard 3 tbsp olive oi 3-4 large carrots 750g floury potatoes 3-4 large leeks300ml white wine 8 thin-sliced rashers streaky bacon Method 1. Heat the oven to 180C/fan 160C/gas 4. Wipe the guinea fowl and season all …
From sites.google.com


GUINEA FOWL CONFIT WITH LEMON AND FIGS | METRO
Preheat oven to 350°F (180°C). Heat oil in a skillet over medium-high heat and brown skin side of confits. Add onions and brown. Add garlic and …
From metro.ca


GUINEA FOWL WITH MUSTARD & LEMON ROOTS - PINTEREST.COM
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.com


ROAST GUINEA FOWL WITH TRUFFLE, MADEIRA BOUDIN AND ROOT VEGETABLES
2020-01-30 1 For the guinea fowl, prepare the bird by removing the wishbone, legs and wings and set aside. Trim the carcass leaving only the crown. Remove the meat from the legs and reserve for the boudin. Roast the bones and wings until golden brown. Transfer to a saucepan and add the chicken stock. Reduce to 2/3 and infuse the thyme for 5 minutes pass ...
From thestaffcanteen.com


GUINEA FOWL WITH LENTILS AND BACON - NIFTYRECIPE.COM
1. Heat vegetable oil in a saucepan or in a pot. Season the guinea fowl with salt and pepper. Fry the fowl on all sides over medium heat until golden brown.
From niftyrecipe.com


ITALIAN GUINEA FOWL WITH OLIVES & POTATOES – RECIPE - TINA'S TABLE
2019-05-17 Saute briefly, for a few minutes, until the potatoes begin to lightly brown. Add the guinea fowl back to the pan with the potatoes and pour in the white wine. Bring to a simmer and scrape up any brown bits stuck to the bottom of the pan. Cook the wine until you no longer smell any alcohol. It should smell almost a little sweet.
From tinastable.com


GUINEA FOWL BREASTS WITH LEMON SAUCE AND VEGETABLES RECIPE | EAT ...
1. Season the guinea fowl breasts with salt and pepper, fry in an oven-proof pan with the butter, turn, and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 8 minutes. 2. Rinse the vegetables, peel the carrots and kohlrabi, cut the carrots into slices, and cut the summer squash and kohlrabi into ...
From eatsmarter.com


GRIMAUD FARMS: RECIPES
Mix well together the butter, salt, pepper, cumin, mustard, lemon juice and chopped parsley. Spread some of the mixture over the Guinea Fowl. Place on a pre-heated BBQ. Turn the Guinea fowl every 5 minutes, brushing each time with the left over butter mixture. Cooking time will vary from 25-30 minutes depending upon the heat of the BBQ.
From grimaudfarms.com


GUINEA FOWL, PRESERVED LEMON, HERBS & VEGETABLES
2018-05-25 1 large preserved lemon, skin only, cut into thin strips. 3 large golden potatoes, peeled and cut into large wedges (keep smaller potatoes whole) 1 medium fennel bulb, top removed, cut into strips. 2 celery stalks, cut in diagonal half moons. Rub the guinea fowl with olive oil, salt and spices. Place in a large Dutch oven and add everything else.
From lifeinthefoodlane.blog


BEST GUINEA FOWL RECIPES - OLIVEMAGAZINE
2020-08-27 Roast guinea fowl with sage and lemon mash. This recipe for roast guinea fowl with sage and lemon mash is really simple to make but looks and tastes delicious. Lemon and sage mash is a great way to pack in extra flavour. A roast lunch on …
From olivemagazine.com


GUINEA FOWL RECIPES | BIGOVEN
grilled with lentils and green apple mustard breasts; bone lemon thyme and asian galangal stock eggs
From bigoven.com


GUINEA FOWL CONFIT WITH LEMON AND FIGS | METRO
Preparation: Preheat oven to 350°F (180°C).
From api.metro.ca


MAPLE MUSTARD ROOTS - GLUTEN FREE RECIPES
Maple mustard roots is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe with 8 servings. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 4g of fat, and a total of 127 calories. Head to the store and pick up lengthways if, sunflower oil ...
From fooddiez.com


NIGEL SLATER'S AUTUMN COMFORT FOOD | FOOD | THE GUARDIAN
2006-10-22 Stir well, season with salt and black pepper, return the birds to the pan, and bring to the boil. Cover the pan with foil then bake in the preheated oven for 55 minutes. Remove the foil and return ...
From theguardian.com


GUINEA FOWL RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


GUINEA FOWL WITH MUSTARD & LEMON ROOTS #SEASONAL #RECIPE …
Guinea fowl with mustard & lemon roots #seasonal #recipe https://bit.ly/2UseACr https://t.co/u2MMFO22tG. 21 Nov 2021
From twitter.com


GUINEA FOWL RECIPES - PINTEREST.COM
Mar 16, 2020 - Explore Marchants.Co's board "Guinea Fowl Recipes" on Pinterest. See more ideas about guinea fowl recipes, guinea fowl, fowl.
From pinterest.com


GODFREYS.CO HOW TO COOK GUINEA FOWL
How to Cook Guinea Fowl. Rub the bird with a little Pork fat or butter, season with salt and pepper, then cover with rashers of Streaky Bacon. Roast at 220°c/425°f Gas Mark 7 for 15 - 20 mins. Rest for 10 -15 mins before servinghallmarks of Theo Randall's Italian cuisine are evident in this rustic, stuffed Guinea Fowl recipe. With Gorgonzola ...
From godfreys.co


GUINEA FOWL WITH SHALLOTS AND LEMON RECIPE | EAT SMARTER USA
Juice the remaining lemon and mix juice with the honey and 3–4 tablespoons of oil. Season with salt and pepper and brush over the guinea fowl. Cook in the oven for about 30 minutes, basting regularly and pouring in a little water as needed. Stir the shallots and lemon occasionally and turn the guinea fowl. Brush the guinea fowl again and let ...
From eatsmarter.com


PIN ON GUINEA FOWL RECIPES - PINTEREST.COM
Jun 22, 2013 - Roast Guinea Fowl With Brie With Guinea Fowl, Black Ground Pepper, Butter, Brie Cheese, Lemon, Fresh Marjoram, Port Wine, Cream, Salt
From pinterest.com


HERB-ROASTED GUINEA FOWL - RICARDO CUISINE
Season with salt and pepper. Place the guinea fowl in the baking dish on top of the vegetables. Insert a meat thermometer into the thigh without touching the bone. Bake for 15 minutes. Reduce the oven temperature to 180 ˚C (350 ˚F) and bake for about 1 hour and 15 minutes or until the thermometer reads 82 ˚C (180 ˚F).
From ricardocuisine.com


ROAST GUINEA FOWL RECIPE | OLIVEMAGAZINE
2021-09-07 Sit the guinea fowl on top of the onions and bake for 15 minutes before turning down the oven to 180C/fan 160C/gas 4 and roasting for another 30 minutes or until the juices run clear when pierced in the thigh. Remove from the oven and move the bird to a plate to rest, covered with foil, for 15 minutes. Meanwhile, put the pan over a medium heat ...
From olivemagazine.com


GUINEA FOWL - GODFREYS.CO
Roast. Rub the bird with a little Pork fat or butter, season with salt and pepper, then cover with rashers of Streaky Bacon. Roast at 220°c/425°f Gas Mark 7 for 15 - 20 mins.
From godfreys.co


Related Search