Guinea Hen With Bacon Cabbage And Apples Food

POT-ROAST GUINEA FOWL WITH CABBAGE & BACON

Steps:

• Heat the oven to 190C/170C fan/gas 5. Heat the butter in a large flameproof casserole and brown the guinea fowl all over. Remove and set aside.
• Add the lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add the celery, carrot and onion and cook for 5 mins. Then stir in the cabbage and cook for 5 mins more.
• Add the juniper berries, wine and stock, then sit the guinea fowl on top. Bring to a simmer then cover tightly and roast in the oven for 1 hr 15 mins, until the bird is cooked through.

QUICK CABBAGE WITH BACON AND APPLES

Steps:

• Spread the bacon out in a large nonstick saute pan. Place over medium-high heat and cook until crispy, about 6 minutes per side. Remove the bacon and place on a paper towel-lined plate, leaving the fat in the pan. Once cool to the touch, crumble the bacon into bite-sized pieces.
• Reduce the heat to medium and add the cabbage to the pan. Cook, stirring frequently, until slightly wilted, about 4 minutes. Pour the apple juice, honey and vinegar around the sides of the pan. Cook, stirring occasionally, until the liquid has cooked off, 2 to 3 minutes more. Add the apples and sprinkle with 1 teaspoon salt and 3/4 teaspoon black pepper. Toss to combine. Turn off the heat and stir in the scallions and crumbled bacon.
• Transfer to a serving platter and serve warm.

CREAMY CABBAGE WITH APPLES AND BACON

Steps:

• Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
• Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
• Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
• Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.

GUINEA HEN WITH BACON, CABBAGE, AND APPLES

Steps:

• Remove tough outer leaves from cabbage. Trim large ribs and shred cabbage coarsely. Blanch for 1 minute in a pot of salted boiling water. Drain, and set aside.
• Preheat oven to 375 degrees. Wash hen and pat dry. Season inside and out with salt and pepper. Starting at the neck, lay 10 overlapping slices of bacon over breast of bird.
• To truss bird, place it breast side up with legs pointing toward you. Tuck wing tips underneath body. Cut off at least 36 inches of kitchen string. Pass center of string underneath wings and body below neck cavity. Holding string ends in either hand, pull toward you so that string runs between body and thighs. Cross strings underneath tailbone; pull up, catching legs and crossing them. Cross string over legs, pulling to secure. Loop strings around legs again, and tie in a knot on top.
• Melt 1 tablespoon butter, and brush on legs and skin. Roast bird on rack in roasting pan for 1 hour, basting occasionally, until legs are a little loose when you shake them.
• Transfer bird to a plate, and cover with foil. Pour off and discard fat from pan; place pan on stove over medium heat. Cut remaining bacon into 1/2-inch squares, and cook until crisp. Drain on paper towel. Pour off and discard fat from pan.
• Melt 1 teaspoon butter in a saute pan. Place apples in pan, and cook over medium heat for about 2 minutes. Sprinkle with sugar, and continue cooking until apples are golden brown and softened, about 10 minutes.
• Add wine and stock to roasting pan. Bring to a boil, and stir over medium heat, scraping up brown bits. Allow liquid to reduce slightly. Add cabbage and season to taste. Stir, and cook over medium heat for about 5 minutes. Add bacon and apples, and remove from heat.
• Spoon cabbage and apples onto a platter. Place bird, whole or carved, on top. Serve.