Roast Guinea Fowl With White Wine Tomatoes Olives Food

POT-ROASTED GUINEA FOWL WITH SAGE, CELERY AND BLOOD ORANGE

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.

ROASTED GUINEA FOWL WITH ROMESCO

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.

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.

ROAST GUINEA FOWL

Steps:

• Heat oven to 450 degrees.
• Wash birds and pat dry. Gently loosen the skin of each fowl's breast and place flat-leaf parsley leaves under it. Fill birds with stuffing, truss with butcher's twine, and place in a foil-lined roasting pan. Melt butter and brush birds; sprinkle with salt and pepper, and surround with the chervil, parsley, and garlic.
• Roast for 15 minutes. Add wine to pan and brush birds again with melted butter. Reduce heat to 400 degrees and roast for 1 hour. Cover with foil and roast for 15 to 30 minutes more.

ONE-POT ROAST GUINEA FOWL

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.

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

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.

GUINEA FOWL WITH MUSTARD & LEMON ROOTS

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.