POT-ROASTED GUINEA FOWL WITH SAGE, CELERY AND BLOOD ORANGE
This is a gorgeous recipe. The guinea fowl is cooked slowly in a pot, so it combines braising and roasting. The richness of the butter, used to baste the birds, with sage and garlic, works superbly with the guinea fowl. The fresh and fragrant flavors of the orange, thyme and celery, used to stuff the guinea fowl, steam in the cavity, infusing their flavor into the breast meat.
Provided by Jamie Oliver
Categories main-dish
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt. Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin). Slice the oranges into five or six rounds each. Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly.
- Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea fowl with this filling. Pull the skin at the front of each guinea fowl's cavity forward, to cover the filling, and tightly tie/truss up.
- Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown. Add the wine at intervals, enough to keep the pan slightly moist at all times. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed.
- When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. While your meat is resting, make the gravy.
- Remove all the fat from the roasting pan and place the pan on gentle heat. In the bottom of the pan will be your cooked, soft, sweet, whole garlic cloves and some gorgeous sticky stuff--when this gets hot, scoop out the stuffing from the guinea fowl cavity and add to the pan with about 2/3 cup of wine. As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. When it has all dissolved, leave to simmer gently. Squash the cooked garlic out of their skins with a spoon (discard the skins); this will also thicken the gravy slightly, as well as give it flavor. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and season to taste. Serve the guinea fowl with roast potatoes and any simply cooked green vegetable--spinach, kale, bok choy or broccoli.
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 CHAPELURE DE LEGUMES AND APPLE CIDER SAUCE
Steps:
- Preheat the oven to 150 degrees F.
- To make the vegetable flakes, set a mandoline over a large bowl. Slice 1 fennel bulb paper-thin, then slice 1 onion, 1/2 of the celery root, and 1 of the apples to the same thickness. Switch to a vegetable peeler, and working over the same bowl, peel 1 carrot into thin ribbons. Mix the vegetables and spread them evenly on a baking sheet. Place the sheet in the oven to dry the vegetables until completely brittle, about 2 1/2 hours. (If you have an oven with a convection function, this will shorten the drying time to 1 hour.)
- Transfer the vegetables to the work bowl of a food processor fitted with the metal blade and pulse until reduced to flakes. Store, covered, at room temperature. This can be done 1 day ahead.
- Preheat the oven to 400 degrees F.
- To prepare the birds, halve the remaining fennel, onion, carrot, and celery root, then cut them again into several small wedges. Place them in a large baking dish along with the potatoes and garlic. Generously season with salt and pepper. Drizzle with 3 tablespoons of the olive oil and mix to coat.
- Season the guinea fowl with salt and pepper inside and out. Stuff the cavities with whole sprigs of thyme. Rub them all over with the remaining 2 tablespoons of olive oil. Place the birds on the bed of vegetables. Roast, uncovered, for 45 minutes, basting occasionally with pan juices.
- Cut the remaining apple into several wedges and add it to the roasting pan. Continue roasting and basting until the skin on the birds turns golden brown, another 20 minutes. Remove the birds from the oven, sprinkle them generously with dried vegetable flakes, then continue to roast until the juices run clear, another 10 minutes. Transfer the birds and roasted vegetables to a serving platter. Cover loosely with foil and let rest while preparing the sauce.
- To make the pan sauce, pour the pan juices into a small saucepan. Skim and discard as much fat off the top as possible. Over medium-low heat, deglaze the roasting pan with the cider and simmer for 5 minutes, scraping the bottom of the roasting pan to loosen the browned bits. Add the hot cider from the roasting pan to the pan juices, and over high heat, reduce the liquid by half. Stir in the butter, season with salt and pepper, and pour it into a sauce boat. Sprinkle the birds and the vegetables with persillade. Carve the guinea fowl at the table and serve with the cider sauce.
SPICED GUINEA FOWL
Make and share this Spiced Guinea Fowl recipe from Food.com.
Provided by JustJanS
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the sauce by combining all the ingredients in a food processor or blender.
- Put the guinea fowl skin side down in a baking dish and pour the sauce over.
- Cover the dish with plastic-wrap and leave in a cool place until you are ready to cook.
- You can do this as far ahead as the night before and refrigerate it.
- Pre-heat the oven to moderate.
- Discard the wrap and cover the dish with with a lid or foil.
- Cook in the center of the oven for 20 minutes.
- Remove the lid or foil, and turn the birds.
- Cook uncovered for a further 20 minutes, basting once or twice with the sauce.
- Transfer the birds to serving plates, season the sauce and spoon a little over each of the portions.
- Serve the rest seperately.
- This is good served with steamed rice, and it's a good way to cook pheasant or chicken quarters.
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
POT-ROAST GUINEA FOWL WITH CABBAGE & BACON
This classic French dish makes a lovely meal for two, with enough for lunch the next day
Provided by Silvana Franco
Categories Dinner, Main course
Time 1h40m
Yield Serves 2 with leftovers
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1011 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 111 grams protein, Sodium 2.61 milligram of sodium
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
ROAST GUINEA FOWL WITH BRIE
Make and share this Roast Guinea Fowl with Brie recipe from Food.com.
Provided by JustJanS
Categories Wild Game
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season fowl inside and out with pepper.
- Pre-heat the oven to hot.
- Melt the butter in a frying pan until sizzling, and lightly brown the birds on all sides.
- Remove from the pan and set aside.
- Mash the Brie with a fork, and mix with the lemon juice and marjoram.
- Halve the mix and place each half in the cavity of a bird.
- Tuck the wings under the birds, but don't close the cavity.
- Put the birds in a roasting dish, pour the pan juices over and cover loosely with foil.
- Roast in the center of the oven for 35-40 minutes.
- Remove the dish from the oven and halve the birds, discarding the spinal bones.
- Keep the birds warm.
- Stir the port into the pan juices, on the top of the stove and simmer for 2 or 3 minutes.
- Add the cream and stirring constantly, reheat without boiling until the sauce is smoothe and well blended.
- Taste and add the salt if necessary.
- Spoon the sauce over the birds and serve at once.
Nutrition Facts : Calories 228.6, Fat 17.1, SaturatedFat 10.8, Cholesterol 56.1, Sodium 225.8, Carbohydrate 5.5, Fiber 0.1, Sugar 2.7, Protein 6.3
ONE-POT ROAST GUINEA FOWL
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
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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- Preheat oven to 210C. Heat 1 tbsp butter and olive oil in a large cast-iron casserole over medium heat. Add guinea fowl pieces, onion and thyme and sauté for 3-5 minutes or until guinea fowl browns and onion is soft. Transfer to a large bowl.
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