Guinea Fowl With Olives Potatoes Faraona Con Le Olive E Patate Recipes

GUINEA FOWL WITH OLIVES & POTATOES (FARAONA CON LE OLIVE E PATATE)

Steps:

• Heat a large saute pan over medium-high heat and add the extra virgin olive oil.
• Season the meat with salt and pepper and brown well on both sides. Once browned, remove to a plate or platter.
• Next, lower the heat to medium and add the garlic, rosemary sprigs and potatoes, taking care not to burn the garlic. 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. The wine should reduce by about half at that point, approximately 3-4 minutes.
• Next, add the stock and bring to a simmer. Reduce the heat to low, cover and cook for 10 minutes. Add the olives, making sure that they are submerged so that they release their flavor. Recover and cook, covered until the meat is tender and the potatoes are cooked through another 15-20 minutes. Stir gently every now and then.
• Check the sauce for seasoning and remove the rosemary sprigs and garlic cloves. Garnish with chopped parsley if desired.

GUINEA FOWL

Steps:

• Split guinea fowl or poussins. Remove wing portions and backbones. Bone breasts and thighs, leaving breast and thigh pieces attached with skin. Place each piece in a separate zip-top plastic freezer bag and spoon in 2 tablespoons fat. Add a pinch of pepper, sugar and salt to each, expel air from the bags, seal. Squeeze to mix.
• For chicken jus: Boil chicken stock in a saucepan until reduced to about 1 1/2 cups. Add port and boil until mixture is syrupy and reduced to 2/3 cup, about 20 minutes. Season with soy sauce, walnut oil and salt.
• For bread sauce: Place bread, garlic, salt, pepper and sugar in a food processor and blend into crumbs. Drizzle in oil and blend into a paste.
• For parsley oil: Combine oil and parsley in a blender and purée.
• Heat 3 quarts of water in a 5-quart saucepan to 140 degrees. Place the fowl packets in the water, cover and cook 35 minutes, until you can push your finger into the thigh of the bird. Do not test flesh through the skin side. Remove from bags and arrange on a foil-lined baking sheet. Sprinkle with sea salt and broil until golden on each side, about 8 minutes total.
• Reheat jus. Divide the spinach and daikon among 4 plates and drizzle with 2 tablespoons jus. Top each with a half fowl, then the remaining jus. Drizzle with parsley oil and arrange a leek half over top. Place the potatoes, beans and a dollop of bread sauce to the side.

GUINEA-FOWL (OR CHICKEN) WITH FENNEL, POTATOES AND BLOOD ORANGES

Steps:

• Cut the guinea-fowl legs away from the breast meat. This is because they take different times to cook, and you want to get it perfect.
• MARINADE----------------------.
• Bash up the fennel seeds, half the rosemary, half the thyme and the garlic in a pestle and mortar.
• Mix in the gin and the zest and juice of the oranges with 5 tablespoons of olive oil.
• Season with black pepper only.
• Get yourself a big sandwich bag (or something similar, Jamie suggests a clean (!) bin liner). Make sure there are no holes in it.
• Push the guinea-fowl legs and breasts down into one corner of the bag, then add the marinade.
• Squeeze out all the air you can and tie a knot in the bag. Put it in a bowl or on a large plate and keep it in the fridge for a day, turning the bag over when you remember.
• GET READY TO ROAST---------------.
• Preheat your oven to 250°C / 450°F / gas 8.
• Parboil the potatoes in boiling salted water for about 5 minutes, then add the fennel, continue to boil for five minutes more and drain.
• Remove the guinea fowl from the fridge, drain away the marinade, and place the meat on a board.
• Use a piece of kitchen towel to blot off any excess moisture from the meat.
• ROAST----------------------.
• Put the legs into a big roasting tray and roast in the preheated oven for 20 minutes.
• Take the tray out of the oven - you should have a nice bit of fat in the bottom. Remove the legs to a plate.
• Put the potatoes, fennel and the rest of the thyme and rosemary into the tray and give it a really good shake about.
• Put the legs back in the tray, along with the breast meat, which should be skin side up.
• Place in the oven for about 30 minutes, until both the skin of the breast meat and the potatoes are nice and golden.
• Remove from the oven, sprinkle with olives and allow to rest for 5 minutes.
• SERVE---------------------.
• To serve, cut the guinea-fowl into chunks.
• Divide a bit of everything between you plates and sprinkle with the herby fennel tops.
• TRY THIS------------------.
• Make a blood orange dressing with the juice of an orange and the same amount of olive oil.
• Season and drizzle it over everything.

ROAST GUINEA FOWL WITH WHITE WINE, TOMATOES & OLIVES

Steps:

• Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a flameproof casserole over a medium heat. Season the guinea fowl all over with salt and pepper, then brown in the casserole for 15-20 mins, turning it with tongs until deep golden and crisp all over. Remove to a plate.
• Reduce the heat to low, then add the garlic, bay and thyme. Stir and sizzle for a minute, then tip in the tomatoes. Use the wine to swill out the tomato can, then pour that in, add the olives and stir everything together. Bring to a simmer.
• Nestle the guinea fowl in the sauce, breast-side-up, then transfer to the oven and roast uncovered for 50 mins-1 hr until the skin is crisp and the legs are coming away from the body. Leave to rest in the sauce for 10 mins, then lift the guinea fowl using tongs and allow all the juices from the cavity to drain back into the sauce before transferring to a board. Give the sauce a stir, taste for seasoning and briefly reheat on the hob if needed. Carve the guinea fowl and serve with the sauce spooned over.