Guinea fowl

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 Guinea fowl
Salt and pepper
1 tablespoon Olive oil
1 small Onion
400 millilitres Red wine
1 tablespoon Balsamic vinegar
Knob of butter
Sunflower oil for deep frying
2 Parsnips; peeled
Salt and pepper
1 tablespoon Olive oil
1 small Onion; finely diced
1 Egg
2 tablespoons Fresh sage; chopped (2 to 3)
25 grams Breadcrumbs

Directions

ONION GRAVY

PARSNIP CHIPS

STUFFING

1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a saute pan (suitable for the oven). Remove supremes (breast and joint) from guinea fowl. Fry the supremes for 1 minute on each side.

2 Season and transfer to the oven for 10-15 minutes until cooked through.

Remove from the oven and allow to rest, reserving the juices. Serve with the onion gravy, parsnip chips, stuffing and thyme.

ONION GRAVY:

1 Heat the oil in a small frying pan. Peel and slice the onion and fry until softened. Add 200ml of the red wine, the balsamic vinegar and reduce until thickened.

2 Put the reserved guinea fowl juices in a small pan and heat. Add the remaining red wine, onion mix and the butter to the pan and heat through.

PARSNIP CHIPS:

1 Heat a medium pan third filled with sunflower oil. Finely slice the parsnip and deep fry until crisp and golden. Drain on kitchen paper and season.

STUFFING:

1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a small frying pan and fry the onion until softened. Beat the egg in a bowl and season. Mix the egg, onions, sage and breadcrumbs in a bowl. Mould into balls and place in a greased gratin dish and bake for 5 mins.

Converted by MC_Buster.

Per serving: 2230 Calories (kcal); 91g Total Fat; (41% calories from fat); 176g Protein; 109g Carbohydrate; 698mg Cholesterol; 829mg Sodium Food Exchanges: 5 Grain(Starch); 23½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 8 ½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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