ONE-POT ROAST GUINEA FOWL
A delicious alternative to roast chicken that's just the right size for two. Use any seasonal root veg you like
Provided by Good Food team
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the vegetables with the oil and some seasoning in a large flameproof roasting tin. Place the bird on top of the veg, smear with 1 tbsp butter and lay the rashers in a row over the breast. Season generously, then roast for 40 mins.
- Remove from the oven and give the veg a stir while adding the garlic and thyme. Pour 200ml stock and the wine over the veg and return to oven to roast for another 40 mins until the bird is cooked through and the juices run clear.
- Remove the bird, place on a serving plate, cover with foil to keep warm and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and roast the veg for a further 15 mins until tender.
- Remove the veg with a slotted spoon and transfer to the serving plate with the bird. Mix 2 tsp butter and flour in a small bowl to form a smooth paste. Place the roasting tin with all the cooking juices, plus any resting juices, on the hob. Whisk the paste and redcurrant jelly into the juices until dissolved, then add the remaining stock and extra seasoning, if you like. Bubble for a few mins until the sauce thickens. Slice and serve the guinea fowl, crisp bacon and the veg with the sauce on the side.
Nutrition Facts : Calories 977 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 92 grams protein, Sodium 2.39 milligram of sodium
POT-ROAST GUINEA FOWL WITH LENTILS, SHERRY & BACON
This game bird is the perfect size for two - enjoy with a Puy lentil ragout and a tarragon and parsley cream sauce
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. In a roomy flameproof casserole dish, heat the oil and butter until foaming. Season the guinea fowl all over. Spend a good 10 mins gently frying it on all sides until browned, then remove to a plate.
- Fry the bacon in the same dish until starting to colour, then add the carrot, onion, celery and bay, and fry for 10 mins until the vegetables have softened. Stir in the lentils, pour over the sherry and chicken stock to just cover, and add the tarragon. Nestle the bird back among the lentils, breast-side up, cover with a lid and put in the oven for 1 hr.
- While the bird is roasting, make the sauce. Bring the cream and lemon juice to the boil and season. Remove from the heat, add the herbs, purée with a hand blender and set aside.
- When the guinea fowl is ready, remove from the dish and give the lentils a good stir. Add the mustard and a drizzle of olive oil to the lentils, then transfer them to a serving plate. Place the guinea fowl on top and serve with the sauce alongside.
Nutrition Facts : Calories 796 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 72 grams protein, Sodium 2.4 milligram of sodium
POT ROASTED GUINEA FOWL WITH CALVADOS CREAM AND APPLES
a delia smith recipe featured in the dec 2009 sainsburys magazine, i collect cook books, ive got her how to cook and i still go back to it cos although i can make you vegan cupcakes, setain, roast pheasant, barley and porcini muchrooms and risottos, i always forget how long to cook my egg for, she makes it perfect every time. this was published in mag as an alternative at xmas
Provided by cakeinmyface
Categories Poultry
Time 1h50m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- heat butter in a large deep saucepan (that has a tight fitting lid for later) on medium heat until it starts to foam, season bird and and brown in hot butter turning the bird using a cloth to protect your hands.
- at this stage when bird is sitting upright again, warm calavdos in a ladle over a direct heat, turn flame out and set to light the warm calvados using a long match and pour over the guinea fowl.
- when flames have died down add shallots and garlic anmd keeping heat low let them soften whilst you prepapre apples .
- remove cores form apples and cut into 1cm rings, asd you slice them add to the pan tucking them all around.
- now pour in the cider, add teh chopped sage and some seasoning, put on tight lid and let it cook very gently for one hour.
- When the bird is cooked remove and take to carving board and cover, simmer apples til liquid has almost evaporated, then add the cream the apples giving it a good shake, then turn heat off.
- crave guinea folw and arrange on serving platter, spoon the apples and a few sage leaves to garnish.
Nutrition Facts : Calories 440.2, Fat 34.5, SaturatedFat 21.4, Cholesterol 120.1, Sodium 74.7, Carbohydrate 34.8, Fiber 5.1, Sugar 21.6, Protein 2.8
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