Pot Roasted Guinea Fowl With Sage Celery And Blood Orange Recipes

ROASTED GUINEA FOWL WITH CHAPELURE DE LEGUMES AND APPLE CIDER SAUCE

Steps:

• Preheat the oven to 150 degrees F.
• To make the vegetable flakes, set a mandoline over a large bowl. Slice 1 fennel bulb paper-thin, then slice 1 onion, 1/2 of the celery root, and 1 of the apples to the same thickness. Switch to a vegetable peeler, and working over the same bowl, peel 1 carrot into thin ribbons. Mix the vegetables and spread them evenly on a baking sheet. Place the sheet in the oven to dry the vegetables until completely brittle, about 2 1/2 hours. (If you have an oven with a convection function, this will shorten the drying time to 1 hour.)
• Transfer the vegetables to the work bowl of a food processor fitted with the metal blade and pulse until reduced to flakes. Store, covered, at room temperature. This can be done 1 day ahead.
• Preheat the oven to 400 degrees F.
• To prepare the birds, halve the remaining fennel, onion, carrot, and celery root, then cut them again into several small wedges. Place them in a large baking dish along with the potatoes and garlic. Generously season with salt and pepper. Drizzle with 3 tablespoons of the olive oil and mix to coat.
• Season the guinea fowl with salt and pepper inside and out. Stuff the cavities with whole sprigs of thyme. Rub them all over with the remaining 2 tablespoons of olive oil. Place the birds on the bed of vegetables. Roast, uncovered, for 45 minutes, basting occasionally with pan juices.
• Cut the remaining apple into several wedges and add it to the roasting pan. Continue roasting and basting until the skin on the birds turns golden brown, another 20 minutes. Remove the birds from the oven, sprinkle them generously with dried vegetable flakes, then continue to roast until the juices run clear, another 10 minutes. Transfer the birds and roasted vegetables to a serving platter. Cover loosely with foil and let rest while preparing the sauce.
• To make the pan sauce, pour the pan juices into a small saucepan. Skim and discard as much fat off the top as possible. Over medium-low heat, deglaze the roasting pan with the cider and simmer for 5 minutes, scraping the bottom of the roasting pan to loosen the browned bits. Add the hot cider from the roasting pan to the pan juices, and over high heat, reduce the liquid by half. Stir in the butter, season with salt and pepper, and pour it into a sauce boat. Sprinkle the birds and the vegetables with persillade. Carve the guinea fowl at the table and serve with the cider sauce.

ONE-POT ROAST GUINEA FOWL

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.

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.