Spiced Guinea Fowl Recipes

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POT-ROASTED GUINEA FOWL WITH SAGE, CELERY AND BLOOD ORANGE



Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange image

This is a gorgeous recipe. The guinea fowl is cooked slowly in a pot, so it combines braising and roasting. The richness of the butter, used to baste the birds, with sage and garlic, works superbly with the guinea fowl. The fresh and fragrant flavors of the orange, thyme and celery, used to stuff the guinea fowl, steam in the cavity, infusing their flavor into the breast meat.

Provided by Jamie Oliver

Categories     main-dish

Yield Serves 4 to 6

Number Of Ingredients 11

two 2 - 2 1/2 pound guinea fowl
8 blood oranges
1 whole stalk of celery
1 small handful fresh thyme
sea salt and freshly ground black pepper
1 tablespoon olive oil
6 cloves of garlic, whole and unpeeled
6 tablespoons butter
10 sage leaves
1 1/2 cups fruity dry white wine
Gravy

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt. Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin). Slice the oranges into five or six rounds each. Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly.
  • Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea fowl with this filling. Pull the skin at the front of each guinea fowl's cavity forward, to cover the filling, and tightly tie/truss up.
  • Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown. Add the wine at intervals, enough to keep the pan slightly moist at all times. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed.
  • When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. While your meat is resting, make the gravy.
  • Remove all the fat from the roasting pan and place the pan on gentle heat. In the bottom of the pan will be your cooked, soft, sweet, whole garlic cloves and some gorgeous sticky stuff--when this gets hot, scoop out the stuffing from the guinea fowl cavity and add to the pan with about 2/3 cup of wine. As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. When it has all dissolved, leave to simmer gently. Squash the cooked garlic out of their skins with a spoon (discard the skins); this will also thicken the gravy slightly, as well as give it flavor. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and season to taste. Serve the guinea fowl with roast potatoes and any simply cooked green vegetable--spinach, kale, bok choy or broccoli.

ROASTED GUINEA FOWL WITH CHAPELURE DE LEGUMES AND APPLE CIDER SAUCE



Roasted Guinea Fowl with Chapelure de Legumes and Apple Cider Sauce image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 15

2 small bulbs fennel
2 small onions
1 large celery root, peeled
2 tart apples, such as Granny Smith, peeled and cored
2 small carrots, peeled
12 small red or fingerling potatoes, halved
1 large bulb garlic, separated into unpeeled cloves
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 guinea fowl (2 pounds each)
1 bunch thyme or winter savory
1 cup fresh apple cider
2 tablespoons unsalted butter
2 tablespoons Persillade

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.

GUINEA FOWL



Guinea Fowl image

Provided by Jonathan Reynolds

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 21

2 guinea fowl or poussins
1/2 cup goose, duck or bacon fat
Salt, white pepper, sugar and sea salt
2 cups rich chicken stock
2/3 cup port
2 teaspoons soy sauce
1/2 teaspoon walnut oil, or light olive oil
1 pinch salt
6 slices white bread, crusts removed
1 clove garlic
Pinch each salt
Pinch each white pepper
Pinch each sugar
1 cup grapeseed oil
1/3 cup grapeseed oil
1/2 cup loosely packed Italian parsley leaves
3 1/2 ounces spinach leaves, steamed
18-inch piece daikon, peeled, cooked and sliced into 1/2-inch rounds
2 leeks, cleaned, cut in half lengthwise and poached
4 small Yukon gold potatoes, peeled and boiled
8 ounces soy beans, shelled and cooked

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.

FIVE-SPICE ROASTED GUINEA HENS



Five-Spice Roasted Guinea Hens image

Categories     Ginger     Leafy Green     Roast     Sauté     Steam     Spice     Anise     Gourmet

Yield Serves 8

Number Of Ingredients 16

3 tablespoons five-spice powder*
4 tablespoons vegetable oil
four 2 1/2-pound guinea hens,** rinsed and patted dry
For the sauce
1 cup dry white wine
the zest of 1 1/2 navel oranges, removed in strips with a vegetable peeler
eight 1/4-inch-thick slices of fresh gingerroot, crushed lightly with the flat side of a large knife
3 whole star anise*
2 1/2 cups chicken broth
1/2 cup water
3 tablespoons soy sauce
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
For steamed broccoli rabe as an accompaniment:
2 1/2 pounds broccoli rabe (available at specialty produce markets and some supermarkets) or choi sum (Chinese flowering cabbage, available at Asian markets)
*available at Asian markets, specialty foods shops, and some supermarkets
**available at some butcher shops

Steps:

  • In a small bowl stir together the five-spice powder and 2 tablespoons of the oil, rub the mixture on the guinea hens, and season the hens with salt. In a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it is hot but not smoking and in it brown the hens lightly, 1 at a time. Arrange the browned hens, breast side down, in 2 roasting pans and roast them in a preheated 350°F. oven, switching the pans from one rack to the other after 30 minutes, for 50 minutes to 1 hour, or until a meat thermometer inserted in the fleshy part of the thigh registers 170°F. Transfer the hens to a cutting board and let them stand, covered loosely with foil, for 15 minutes.
  • Make the sauce while the hens are standing:
  • Skim the fat from the pan juices, divide the wine between the pans, and deglaze the pans over high heat, scraping up the brown bits. Transfer the mixture to a large saucepan, add the zest, the gingerroot, and the star anise, and boil the mixture until the liquid is reduced to about 1/3 cup. Add the broth, the water, and the soy sauce and cook the mixture at a slow boil for 5 minutes. Stir the cornstarch mixture, stir it into the zest mixture, and simmer the sauce for 2 minutes. Strain the sauce through a fine sieve into a saucepan and keep it warm.
  • Carve the guinea hens, divide the broccoli rabe among 8 heated plates, and arrange the meat on it. Spoon some of the sauce over each serving and serve the remaining sauce separately.
  • To make steamed broccoli rabe:
  • Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and wash the broccoli rabe well in several changes of cold water. In a steamer set over boiling water steam the broccoli rabe, covered, for 4 to 5 minutes, or until the stems are tender.

TANDOORI ROAST GUINEA FOWL



Tandoori roast guinea fowl image

Make a roast with a difference with this tandoori roast guinea fowl. Delicious served with flatbreads and raita, enjoy any leftovers wrapped in a naan bread

Provided by Tom Kerridge

Categories     Dinner

Time 1h15m

Number Of Ingredients 12

1 guinea fowl
flatbreads and raita, to serve (optional)
thumb-sized piece ginger, peeled and finely grated
5 garlic cloves, finely grated
1 lemon, juiced
1 tsp paprika
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
150ml natural yogurt
100ml double cream
squeeze of lemon juice

Steps:

  • First, make the marinade. Combine all the ingredients with 1 tsp salt and a generous amount of freshly ground black pepper. Sit the guinea fowl in a large bowl or container and rub the marinade all over, including under the skin of the breast. Transfer to the fridge to marinate for at least 1 hr, or for up to 24 hrs.
  • Heat the oven to 220C/200C fan/ gas 7. Put the marinated guinea fowl in a small roasting tin and pour over any leftover marinade. Pour a small glass of water into the tin around the guinea fowl and roast for 50 mins-1 hr until cooked through and lightly charred. Carefully lift the guinea fowl onto a board, draining any cooking juices from the cavity into the tin, and leave to rest for about 10 mins while you make the sauce.
  • Add a splash of water to the roasting tin. If the tin is flameproof, set it over a medium heat and bring to a simmer. If the tin is not flameproof, scrape everything into a saucepan and bring to a simmer. Add the cream and bring to the boil. Season to taste, adding a squeeze more lemon juice if needed. Pour the sauce into a serving dish, or pass through a sieve into a dish if you prefer a smoother sauce. Carve the guinea fowl and serve with the sauce, some flatbreads and raita, if you like.

Nutrition Facts : Calories 569 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 58 grams protein, Sodium 0.5 milligram of sodium

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Top Asked Questions

How do you roast a guinea fowl?
Poach the guinea fowl before you roast it to keep the bird nice and juicy. Add the artichokes to the roasting tin, too, and they'll soak up the lovely juices
What to do with a guinea fowl Crown?
Roast a guinea fowl crown, then use the leg for Tom Kerridge's take on a shepherd's pie.You could eat both together, or freeze one of the dishes to enjoy later A star rating of 3.9 out of 5. A star rating of 4.7 out of 5. This is wonderful, honest, one-pot food - stick it in the middle of the table and let everyone help themselves
Can you roast guinea fowl with artichokes?
Poach the guinea fowl before you roast it to keep the bird nice and juicy. Add the artichokes to the roasting tin, too, and they'll soak up the lovely juices A star rating of 5 out of 5. See what all the fuss about truffles is with this indulgent Sunday lunch or special occasion dish
Is guinea fowl a good choice for Christmas dinner?
Enjoy roast guinea fowl for Sunday lunch or a small Christmas dinner. This game bird is the perfect size for two and also makes a good alternative to chicken in tagines. A star rating of 4.9 out of 5.

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