BREAST OF GUINEA FOWL WITH POMEGRANATE DRESSING
This is flavourful and very pretty. An excellent dinner party dish. The seeds are easy to get out of the pomegranate if you do it under water, less mess and the bitter membrane, floats to the top so it is easy to get rid of.
Provided by MarieRynr
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Halve the pomegranates and carefully scooop out the seeds, discarding the membrane.
- Cut the peel and pith from the grapefruit, then cut out the segments, using a small, sharp knife.
- Roughly chop the grapefruit flesh, reserving the juice.
- Blitz two thirds of the pomegranate seeds in a blender with the cranberry, orange and reserved grapefruit juices, then pass through a sieve placed over a small pan, pressing with the back of a spoon.
- Boil to reduce by about half, until slightly syrupy, then add to the vinaigrette.
- Pick over the remaining pomegranate seeds, removing any stray membrane, then add to the dressing with the grapefruit segmants and salnuts; set aside.
- Rub the skin on the guinea fowl breast with olive oil and seasoning.
- Heat a heavy based non stick frying pan, then fry the breasts, skin side down, for about 3 minutes.
- Turn the breasts over and cook the other side for 1 to 2 minutes.
- Do not overcook the meat, it should be very slightly pink.
- Slice each breast horizontally into three.
- Arrange on warm plates spooning the pomegranate dressing in between.
- Serve with a nice green vegetable and rice.
Nutrition Facts : Calories 139.2, Fat 2.8, SaturatedFat 0.3, Sodium 3.9, Carbohydrate 29.6, Fiber 1.9, Sugar 25.8, Protein 2.2
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
ROASTED GUINEA FOWL WITH ROMESCO
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
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
TYLER'S TAPROOM CREAMY POMEGRANATE DRESSING
This recipe was published in the "Specialty of the House" column of the Raleigh News and Observer. The dressing is served on a wild arugula salad with red onions, dates, and asiago cheese at Tyler's Taproom in Durham, NC.
Provided by SweetPeaNC
Categories Salad Dressings
Time 5m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 3
Steps:
- Whisk mayonnaise, pomegranate syrup, and tarragon together until thoroughly combined.
- Store in a covered container in the refrigerator.
Nutrition Facts : Calories 183.8, Fat 15.7, SaturatedFat 2.3, Cholesterol 12.2, Sodium 334.3, Carbohydrate 11.3, Sugar 3, Protein 0.5
ROAST GUINEA FOWL
Make and share this Roast Guinea Fowl recipe from Food.com.
Provided by JustJanS
Categories Wild Game
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to very hot.
- Fold the wings behing the bird, and tie the legs loosely together.
- Brush with the butter and cover the breasts with the slices of bacon.
- Place on a rack set over a baking dish and cook in the center of the oven for 20 minutes per pound.
- Transfer the birds to a warmed serving dish and cover.
- Add the wine to the pan juices with the lemon juice and boil rapidly for a moment or two.
- Adjust the seasoning and serve with the birds.
- Discard the bacon.
Nutrition Facts : Calories 36.1, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 20.9, Carbohydrate 0.8, Sugar 0.2, Protein 0.1
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GUINEA FOWL FESENJAN (WALNUT AND POMEGRANATE STEW)
From deliciousmagazine.co.uk
5/5 (2)Total Time 2 hrs 10 minsCategory Alternative Christmas Roast RecipesCalories 634 per serving
- Heat the oven to 180°C/160°C fan/ gas 4. Spread the walnuts out on a baking sheet, then toast for 8-10 minutes until golden and fragrant. Whizz for 4-5 minutes in a food processor, scraping down the sides occasionally, until you get a texture similar to smooth peanut butter. Put in a large saucepan with the chicken stock and 1 litre cold water, bring to a simmer, then cook for 45-60 minutes until reduced to half its quantity, stirring often so the walnuts don’t catch on the bottom.
- Heat the oil in a wide, shallow casserole. When hot, season and add the guinea fowl pieces, skin-side down. Fry over a medium-high heat until golden. Flip the pieces, sear the bottoms, then transfer to a plate and repeat with the remaining pieces.
- Add the onions to the pan, turn the heat to medium and fry for around 10 minutes, stirring often. Add the garlic and fry for 3-4 minutes until fragrant, then stir in the cinnamon, sugar and tomato purée. Cook for another few minutes.
- Pour in the walnut mixture and pomegranate molasses, bring to a gentle simmer, then add the guinea fowl leg pieces only, skin-side up, and cook for 40 minutes. After this time, add the breasts to the pan, making sure everything is tucked in so it can cook evenly. Cook for another 30 minutes or until the guinea fowl is cooked through. Check the sauce every so often while it’s cooking. If it’s getting too dry, add a splash of water/stock and gently stir.
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