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
ROAST GUINEA FOWL WITH TARRAGON AND LEMON SAUCE
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- For the guinea fowl, smear the guinea fowl all over with the softened butter, then season, to taste, with salt and freshly ground black pepper. Place the seasoned guinea fowl into a deep-sided roasting tray.
- Transfer the guinea fowl to the oven and roast for 35-40 minutes, or until the juices run clear when a skewer is inserted into the guinea fowl at the thickest part of the thigh.
- When the guinea fowl are cooked, tip the juices from the cavity of each bird back into the roasting tray. Transfer the guinea fowl to a warmed serving platter, cover with aluminium foil and set aside to rest.
- For the tarragon and lemon sauce, heat the cooking juices in the roasting tray over a medium heat, scraping any burned bits up from the bottom of the pan using a wooden spoon.
- Whisk in the flour until the mixture forms a paste. Cook the paste for 25-30 seconds, whisking continuously, until smooth.
- Gradually add the lemon juice and white wine, whisking vigorously until combined. Bring the mixture to the boil, then continue to cook for 1-2 minutes, or until the volume of liquid has reduced and the sauce has thickened.
- Strain the sauce through a fine sieve into a small pan and return to a medium heat. Bring the sauce to a gentle simmer, then stir in the chopped tarragon and cream. Continue to cook until heated through, then season, to taste, with salt and freshly ground black pepper.
- To serve, carve the guinea fowl into slices and arrange the slices onto a serving platter. Pour over the tarragon and lemon sauce. Serve with buttered rice and boiled baby leeks.
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.
POT-ROAST GUINEA FOWL WITH LENTILS, SHERRY & BACON
This game bird is the perfect size for two - enjoy with a Puy lentil ragout and a tarragon and parsley cream sauce
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. In a roomy flameproof casserole dish, heat the oil and butter until foaming. Season the guinea fowl all over. Spend a good 10 mins gently frying it on all sides until browned, then remove to a plate.
- Fry the bacon in the same dish until starting to colour, then add the carrot, onion, celery and bay, and fry for 10 mins until the vegetables have softened. Stir in the lentils, pour over the sherry and chicken stock to just cover, and add the tarragon. Nestle the bird back among the lentils, breast-side up, cover with a lid and put in the oven for 1 hr.
- While the bird is roasting, make the sauce. Bring the cream and lemon juice to the boil and season. Remove from the heat, add the herbs, purée with a hand blender and set aside.
- When the guinea fowl is ready, remove from the dish and give the lentils a good stir. Add the mustard and a drizzle of olive oil to the lentils, then transfer them to a serving plate. Place the guinea fowl on top and serve with the sauce alongside.
Nutrition Facts : Calories 796 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 72 grams protein, Sodium 2.4 milligram of sodium
ROASTED GUINEA HENS WITH WHOLE-GRAIN MUSTARD AND HERBS
Provided by Daniel Boulud
Categories Chicken Game Garlic Herb Mustard Potato Poultry Roast Christmas Valentine's Day Dinner Fall Winter Anniversary Shallot Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Cook garlic and potatoes:
- Fill a 3-quart saucepan halfway with water and bring to a boil. Add garlic and simmer 5 minutes. Remove garlic with a slotted spoon and reserve. Add potatoes to water with bay leaf and salt to taste, then simmer, covered, 10 minutes (potatoes will not be fully cooked). Cool potatoes in hot water, uncovered, then drain and peel.
- Make mustard butter and prepare hens while potatoes are cooling:
- Put a 17- by 11-inch roasting pan in middle of oven and preheat oven to 425°F.
- Melt 1 tablespoon butter and set aside. Mash together mustard, chives, remaining 5 tablespoons butter, and salt and pepper to taste. Reserve 1 tablespoon mustard butter for sauce.
- Remove excess fat from cavities and necks, then rinse hens and pat dry. Run your finger between skin and flesh of breast and legs of each hen to loosen skin (outsides of thighs are easier to access from neck end). Push mustard butter under skin and massage skin from outside to spread butter evenly over breast and legs. Season hens inside and out with salt and pepper and put half of herb stems in cavity of each bird. Tie legs together with kitchen string and close cavity with toothpicks.
- Brush melted butter over hens.
- Roast hens:
- Remove roasting pan from oven and add oil, tilting to coat. Put hens in pan, breast sides up, and scatter potatoes and shallots around them. Roast hens, basting every 10 minutes with a brush and turning vegetables, 30 minutes. Scatter reserved garlic and thyme leaves around hens and roast, basting frequently and turning vegetables, until a thermometer inserted in thickest part of a thigh (without touching bone) registers 170°F and vegetables are tender, 20 to 30 minutes more (30 to 40 minutes more for chickens). Discard string and toothpicks from hens and transfer hens to a platter. Surround with vegetables and keep warm, loosely covered, while making sauce.
- Make sauce:
- Skim fat from pan juices and add chicken broth, then deglaze by boiling, scraping up brown bits, until reduced to about 1/2 cup. Pour sauce through a sieve into a sauceboat and stir in reserved tablespoon mustard butter with salt and pepper to taste.
- Chop tarragon and parsley leaves and scatter over hens and vegetables. Serve with sauce.
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
GUINEA FOWL WITH MUSTARD & LEMON ROOTS
A flavoursome recipe with an increasingly popular bird and delicious roasted veggies
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 1h45m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Wipe the guinea fowl and season all over with salt and pepper, place in a large roasting tray and pop in the oven. Finely grate the lemon zest and scrape into a large bowl. Add the mustard and oil and mix well. Halve the lemon and put it inside the bird.
- Meanwhile, peel the carrots and potatoes, then cut them into thick chunks. Cut the leeks into 3-4 pieces, depending on their length. Add all the veggies to the bowl with the oil and mustard, and mix until well coated.
- When the guinea fowl has been roasting for 30 mins, add the veggies around the bird, sprinkle with a little salt and return to the oven for a further 45 mins.
- Splash the wine around the bird and over the veggies and put the bacon over the bird. Return to the oven for a further 15-20 mins, until the bacon is crisp and the veggies are tender.
Nutrition Facts : Calories 863 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 7 grams fiber, Protein 80 grams protein, Sodium 1.88 milligram of sodium
ROAST GUINEA FOWL WITH CHESTNUT, SAGE & LEMON STUFFING
This festive game bird makes an ideal Christmas dinner for two. The portions are generous so you'll have leftovers to enjoy
Provided by Sarah Cook
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- First make the stuffing. Soften the onion in the butter very gently, then stir in the sage and cook for 2 mins more. Scrape into a bowl with the chopped walnuts, breadcrumbs, lemon zest, mace, chestnuts and egg and mix together well. Season generously.
- For the guinea fowl, wash and wipe out the inside cavity. Mix the butter with some seasoning, then push and spread some under the skin over the breasts, and rub the rest over the legs. Lay the bacon across the breasts, smoothing over, and season with some more pepper. Push the stuffing into the cavity (any extra can be rolled into balls and baked in the oven for the last 20 mins cooking time). You can cover and chill the guinea fowl now for up to 24 hours.
- To roast, bring the bird out of the fridge 30 mins before. Heat oven to 200C/180C fan/gas 6. Sit the bird in a snug roasting tin with the sliced onion underneath. Roast for 15 mins, then lower the oven to 180C/160C fan/gas 4 and roast for a further 35-45 mins for a 1kg bird (or longer if bigger - use the timings for a roast chicken). Check the bird is done by piercing the inside of the thigh with a knife and making sure the juices are clear, not bloody. Lift the guinea fowl off the onions, onto a platter. Loosely cover with foil, top with a towel (to keep it warm), and rest while you make the gravy.
- Pour off the juices from the roasting tray into a jug or bowl, and allow to settle. Spoon a tbsp of the fat on top back into the roasting tray, pop on the hob over a low heat (make sure your roasting tray is suitable or transfer contents to a pan), and stir in the flour until it isn't dusty anymore. Gradually stir in the stock, plus any meat juices after you've discarded the rest of the fat, and bubble gently until thickened. Season with salt, pepper, and pinches of sugar if it needs it, then strain into a gravy jug and discard the onions. Serve with the guinea fowl, spooning out the stuffing as you carve, plus cranberry sauce and plenty of vegetables.
Nutrition Facts : Calories 1413 calories, Fat 84.7 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 8.5 grams sugar, Fiber 7.3 grams fiber, Protein 105.1 grams protein, Sodium 3.5 milligram of sodium
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