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.
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
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
More about "spiced guinea fowl food"
AFRO-SPICED FRIED GUINEA HEN RECIPE - JJ JOHNSON
From foodandwine.com
- To cut guinea hen into 8 pieces, first remove the leg quarters: Tug one leg away from body, and insert a knife tip into joint that connects thigh to backbone. Separate leg quarter from backbone, and repeat on opposite side. Turn each quarter skin side down, and locate the white membrane line that runs between the leg and thigh. Use line as a guide to cut through the joint separating leg and thigh. Next, using sharp scissors or poultry shears, cut through rib bones along both sides of backbone, and remove backbone. (Save backbone to make stock, or fry along with rest of hen for a cook’s treat.) Turn breast portion bone side up, and use tip of knife to uncover and remove the thin, rigid breastbone. Cut down middle (where breast bone was) to create 2 breast halves. Cut each breast half crosswise on an angle, resulting in one piece with wing attached and one without.
- Whisk together oil, peanut butter, and lime juice in a medium bowl until smooth. Stir in garlic powder, onion powder, paprika, chiles, 1 tablespoon salt, 2 teaspoons cinnamon, 1 teaspoon grains of paradise, and lime zest. Transfer to a large ziplock plastic bag; add guinea hen pieces. Seal bag, pressing out air, and turn until hen pieces are well coated. Chill 4 to 8 hours.
- Pour oil to a depth of 1 inch into a deep, heavy skillet, and heat over medium to 350°F. Set a wire rack inside a rimmed baking sheet. Whisk together rice flour, 1 tablespoon salt, remaining 2 teaspoons grains of paradise, and remaining 1 teaspoon cinnamon in a pie plate or 8-inch square baking dish. Remove guinea hen pieces from marinade (do not scrape off excess), and add to seasoned flour; discard marinade. Turn to evenly coat guinea hen pieces; shake off excess seasoned flour.
- Using tongs, carefully lower 4 coated guinea hen pieces into hot oil. Fry, turning every 3 minutes, until pieces are very dark and crisp and a thermometer inserted in thickest portion registers 165°F, 8 to 12 minutes. Transfer to prepared rack to drain, and sprinkle with 1/2 teaspoon salt. Repeat with remaining 4 guinea hen pieces and remaining 1/2 teaspoon salt. Serve hot.
BARBECUED SPICED GUINEA FOWL RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine African, South AfricanTotal Time 13 hrs 5 minsServings 4
SPICED GUINEA FOWL WITH CHILLI NOODLES RECIPE
From olivemagazine.com
Servings 2Calories 431 per servingTotal Time 45 mins
GUINEA FOWL TERRINE RECIPE MARK DODSON - GREAT BRITISH …
From greatbritishchefs.com
GUINEA FOWL RECIPES - BBC FOOD
From bbc.co.uk
GUINEA FOWL FEEDING GUIDE - LEARNPOULTRY
From learnpoultry.com
WHAT DO GUINEA FOWL EAT? - FARMHOUSE GUIDE
From farmhouseguide.com
HOW TO COOK GUINEA FOWL - GREAT BRITISH CHEFS
From greatbritishchefs.com
GUINEA FOWL SUPREME WITH A RICH CHICKEN JUS - LOST IN …
From lostinfood.co.uk
GUINEA FOWL WITH DRIED FRUITS AND SPICES - MY PARISIAN …
From myparisiankitchen.com
GUINEA FOWL TERRINE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ALL ABOUT GUINEA FOWL | METRO
From metro.ca
NIGERIAN FOOD STORE ON INSTAGRAM: "SPICY GUINEA FOWL GRILLED …
From instagram.com
SPICY GRILLED AKONFEM (GUINEA FOWL) RECIPE - YOUTUBE
From youtube.com
STUFFED AND ROASTED GUINEA FOWL RECIPE - BBC FOOD
From bbc.co.uk
GUINEA FOWL RECIPE WITH BOUDIN BLANC & CABBAGE
From greatbritishchefs.com
JOLLOF SPICED GUINEA FOWL | BOROUGH MARKET
From boroughmarket.org.uk
GUINEA FOWL WITH MADEIRA AND SPICED ORANGES
From goodhousekeeping.com
BEST GUINEA FOWL RECIPES | OLIVEMAGAZINE
From olivemagazine.com
GUINEA FOWL RECIPES | BBC GOOD FOOD
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love