Recipe Rosemary Brined Guinea Hen

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ROASTED GUINEA FOWL WITH ROMESCO



Roasted guinea fowl with romesco image

If you're looking for a special Sunday roast, this guinea fowl brined in beer and chilli with a red pepper and tomato sauce is sure to be the centrepiece of any family meal

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 1h40m

Yield serves 4 as part of a meal

Number Of Ingredients 17

1 guinea fowl
8 garlic cloves , grated
100ml olive oil
1 tbsp smoked paprika
bunch rosemary , tied together
peppery salad leaves , to serve
3 red peppers
70g blanched almonds , roasted and roughly chopped
30g dried breadcrumbs , roasted with the almonds
2 tomatoes , skinned and deseeded
½ tsp chilli flakes
1 tsp chopped parsley
zest 1 lemon (then cut the zested lemon into wedges to serve)
extra virgin olive oil or cold-pressed rapeseed oil
500ml good-quality lager
150g salt
3 green chillies

Steps:

  • Make the brine the day before you want to cook the guinea fowl. Pour 1 litre water into a large saucepan with the beer, salt and chillies. Bring to the boil, then leave to cool. Put the guinea fowl in a roasting tin, pour over the brine and leave to marinate overnight.
  • The next day, remove the bird from the brine and pat dry with kitchen paper. Heat oven to 220C/200C fan/ gas 7. For the infused oil, put the garlic, oil and paprika in a small saucepan. Bring to the boil, then remove from the heat and leave to cool.
  • Put the peppers on a baking tray and roast for 20-25 mins until blistered and slightly charred. Wrap in cling film and leave to cool, then deseed each one and peel off the skins. Reduce oven to 200C/180C fan/gas 6.
  • Dip the rosemary brush in the infused oil, brush all over the bird and season. Roast for 50 mins, basting every 15 mins with the herby oil.
  • Meanwhile, put all the romesco ingredients in a food processor with some seasoning and blend to make a pesto-like dressing. The guinea fowl is cooked once the juices run clear. Rest for 10 mins, then serve on a platter with lemon wedges, peppery salad leaves and the romesco.

Nutrition Facts : Calories 756 calories, Fat 55 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1.6 milligram of sodium

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