Guinea Fowl With Olives Potatoes Faraona Con Le Olive E Patate Food

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GUINEA FOWL WITH OLIVES & POTATOES (FARAONA CON LE OLIVE E PATATE)



Guinea Fowl with Olives & Potatoes (Faraona con le Olive e Patate) image

If you have traveled to Italy or other parts of Europe, you may have come across guinea fowl or guinea hen (faraona in Italian). I first encountered it in Italy and found it to be utterly delicious. Although it's not very common in the USA, it's something that I think many people would adore if they tried it. If you like chicken but are looking for something a little different, that's leaner and that has even more flavor, consider trying it. Searching for an Italian guinea fowl recipe? This simple and satisfying recipe could be just what you're looking for....

Provided by Tina Prestia

Categories     Recipes

Yield 4

Number Of Ingredients 10

1 guinea fowl, about 1 1/2 kg (3 lbs), cut into 8 serving pieces
3 tablespoons extra virgin olive oil
500 g (1 lb 1 oz) potatoes, such as Yukon Gold, cut into wedges, lengthwise
2 sprigs fresh rosemary
2 cloves garlic, peeled and lightly crushed
1/2 cup black olives, such as Gaeta, Taggiasca or Niçoise, pitted
3/4 cup dry white wine
1/2 cup chicken stock
1 tablespoon fresh parsley, chopped for garnish, optional
salt and pepper, to taste

Steps:

  • Heat a large saute pan over medium-high heat and add the extra virgin olive oil.
  • Season the meat with salt and pepper and brown well on both sides. Once browned, remove to a plate or platter.
  • Next, lower the heat to medium and add the garlic, rosemary sprigs and potatoes, taking care not to burn the garlic. Saute briefly, for a few minutes, until the potatoes begin to lightly brown.
  • Add the guinea fowl back to the pan with the potatoes and pour in the white wine. Bring to a simmer and scrape up any brown bits stuck to the bottom of the pan. Cook the wine until you no longer smell any alcohol. It should smell almost a little sweet. The wine should reduce by about half at that point, approximately 3-4 minutes.
  • Next, add the stock and bring to a simmer. Reduce the heat to low, cover and cook for 10 minutes. Add the olives, making sure that they are submerged so that they release their flavor. Recover and cook, covered until the meat is tender and the potatoes are cooked through another 15-20 minutes. Stir gently every now and then.
  • Check the sauce for seasoning and remove the rosemary sprigs and garlic cloves. Garnish with chopped parsley if desired.

Nutrition Facts : Calories 200, Fat 20 grams

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.

GUINEA-FOWL (OR CHICKEN) WITH FENNEL, POTATOES AND BLOOD ORANGES



Guinea-Fowl (Or Chicken) With Fennel, Potatoes and Blood Oranges image

Do you know what a guinea-fowl is? Well, I don't. But I do know that this recipe works fantastically well with chicken (it's the only way I've ever tasted it). No blood oranges available? No worries! Use normal ones. Yes, it does taste good with normal ones. Did I just say good?!? I meant DELICIOUS! If you love fennel (not many people do, though) and olives (so many people who don't...) this recipe is for you! Have I told you already that it tastes WONDERFUL? I did? Then go ahead, buy the ingredients, cook it and don't forget to let me know how you liked it! Bye the way, the birds need to marinate for a day, so it's a good idea to marinate it either the evening ahead (if it's for lunch) or in the morning (if it's for dinner). Preparation time is estimated. Cooking time does not include chilling time. Recipe is by fantastic Jamie Oliver.

Provided by tigerduck

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

2 (1 1/4 kg) guinea fowl (each ca 1.2kg (2 1/2lb, or chicken)
1/2 cup gin
1 tablespoon fennel seed
1/4 cup fresh rosemary, leaves picked
1/4 cup fresh thyme, leaves picked
1 bulb of garlic, crushed
5 blood oranges (zest and juice)
5 tablespoons extra virgin olive oil
sea salt
fresh ground black pepper
2 kg potatoes, peeled and halved (4 1/2lb)
2 fennel bulbs, trimmed and each cut into 8 pieces, herby tops reserved (large)
1/2 cup black olives, destoned

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.

Nutrition Facts : Calories 760.7, Fat 19.9, SaturatedFat 2.8, Sodium 241.4, Carbohydrate 120.4, Fiber 20.4, Sugar 19.3, Protein 14.1

ONE-POT ROAST GUINEA FOWL



One-pot roast guinea fowl image

A delicious alternative to roast chicken that's just the right size for two. Use any seasonal root veg you like

Provided by Good Food team

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 13

1 onion , cut into wedges, through the root
2 carrots , quartered lengthways
1 large potato , cut into bite-size chunks
1 tbsp olive oil
1 small guinea fowl (around 1kg/2lb 4oz)
1 tbsp butter at room temperature, plus 2 tsp for the gravy
4 smoked streaky bacon rashers
6 garlic cloves , unpeeled
few thyme sprigs
300ml chicken stock
100ml white wine
2 tsp plain flour
1 tbsp redcurrant jelly

Steps:

  • Heat oven to 180C/160C fan/gas 4. Toss the vegetables with the oil and some seasoning in a large flameproof roasting tin. Place the bird on top of the veg, smear with 1 tbsp butter and lay the rashers in a row over the breast. Season generously, then roast for 40 mins.
  • Remove from the oven and give the veg a stir while adding the garlic and thyme. Pour 200ml stock and the wine over the veg and return to oven to roast for another 40 mins until the bird is cooked through and the juices run clear.
  • Remove the bird, place on a serving plate, cover with foil to keep warm and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and roast the veg for a further 15 mins until tender.
  • Remove the veg with a slotted spoon and transfer to the serving plate with the bird. Mix 2 tsp butter and flour in a small bowl to form a smooth paste. Place the roasting tin with all the cooking juices, plus any resting juices, on the hob. Whisk the paste and redcurrant jelly into the juices until dissolved, then add the remaining stock and extra seasoning, if you like. Bubble for a few mins until the sauce thickens. Slice and serve the guinea fowl, crisp bacon and the veg with the sauce on the side.

Nutrition Facts : Calories 977 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 92 grams protein, Sodium 2.39 milligram of sodium

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