Guinea Fowl With Wild Mushrooms Food

GUINEA FOWL WITH WILD MUSHROOMS

Steps:

• Pre-heat the oven to 200C/400F/Gas 6.
• Place the thyme and garlic inside the guinea fowl and season inside and out.
• Heat two tablespoons of the oil in a roasting tin in the oven. Place the guinea fowl on its side in the tin and roast for 10 minutes.
• Turn the guinea fowl on to its other side and continue to roast for another 10 minutes. Turn the guinea fowl breast-side up, lower the oven temperature to 180C/350F/Gas 4, and roast for 20 minutes.
• Remove the guinea fowl from the oven, transfer to a clean dish, cover with foil and allow to rest for 15 minutes. To make the sauce, pour the fat from the roasting pan and deglaze the pan with Madeira or port. Tip the juices into a saucepan and add the stock. Boil until reduced by half.
• Heat a large frying pan over a high heat, add the remaining oil and fry the mushrooms with a little salt for 3-4 minutes. Tip onto a roasting tray.
• Cut the legs off the guinea fowl and place on the roasting tray with the mushrooms. Cut down the side of the breastbone and remove the breasts. Place on the roasting tray.
• To serve, warm the mushrooms and guinea fowl in the oven for 3-4 minutes. Meanwhile, bring the sauce to the boil, then whisk in the butter and herbs. Season to taste.
• Heat a frying pan until hot. Add butter and the cabbage. Stir fry until wilted season with salt, pepper and nutmeg.
• Place a little cabbage and some mushrooms on each warmed plate. Top with the guinea fowl and pour over the sauce.

GUINEA FOWL WITH ROAST CHESTNUTS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Season the guinea fowl or chicken inside and out, halve the lemon, then put inside the bird with the bay leaves and 2 thyme sprigs. Set in a roasting tin, drizzle with a little olive oil, then roast for 15 mins.
• Meanwhile, strip the remaining thyme leaves from their stalks. Mix the potatoes, thyme, garlic and remaining oil, then season. Put potatoes around the bird, then return to the oven for 45 mins. Stir the mushrooms into the potatoes along with the chestnuts. Roast for a further 15 mins until mushrooms are cooked. Spoon vegetables onto a warm platter. Nestle the cooked bird back among veg. Keep warm while you prepare the sauce.
• Boil the pan juices on the hob, add the wine, stock and jelly, then bring to the boil, stirring to dissolve the jelly. Boil hard until the sauce is slightly thickened. Taste and add more seasoning if necessary, then pour into a jug and pass round for everyone to help themselves.