Guinea Fowl Breast Food

STUFFED BREAST OF GUINEA FOWL CARAMELIZED IN HYDROMEL WINE

Steps:

• Preheat the oven to 400 degrees F. Remove the breasts from the guinea fowls and set them aside. Chop up the carcasses and legs and brown the pieces in a roasting pan in the oven, this should take about 20 to 30 minutes. Remove from the oven and place in a large stock pot.
• Coarsely chop up all the vegetables and put them in the pot with the browned carcass pieces. Add the garlic, the bouquet garni, the fresh thyme, and the tomato paste. Cover with water by about 2-inches. Bring to a simmer, and cook until reduced by half. Keep in mind that the slower the simmer, the better tasting the glaze will be. Once simmered, strain the contents to keep only the juices and the broth and viola! The base for your sauce.
• In a frying pan, melt the butter and incorporate the honey. When the mixture becomes thick and foamy, quickly brown the 4 reserved breasts on both sides, taking care not to let the honey blacken. Finish cooking the breasts in the oven on a baking sheet, about 10 minutes. To the pan, add the chopped shallots and cook for 2 minutes. Deglaze the pan with the hydromel wine, reducing for 2 to 3 minutes. Add 1 cup of the sauce base and cook until the mixture has slightly thickened. Add the dried cranberries at the last moment.
• Set the guinea fowl breasts on a plate dress it with gravy.

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.

BREAST OF GUINEA FOWL WITH POMEGRANATE DRESSING

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.