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Receta Guinea Fowl
by Global Cookbook

Guinea Fowl
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Ingredientes

  • 1 Tbsp. Extra virgin olive oil
  • 1 x Guinea fowl Salt and pepper
  • 1 Tbsp. Extra virgin olive oil
  • 1 sm Onion
  • 400 ml Red wine
  • 1 Tbsp. Balsamic vinegar Knob of butter Sunflower oil for deep frying
  • 2 x Parsnips, peeled Salt and pepper
  • 1 Tbsp. Extra virgin olive oil
  • 1 sm Onion, finely diced
  • 1 x Egg
  • 2 Tbsp. Fresh sage, minced (2 to 3)
  • 25 gm Breadcrumbs

Direcciones

  1. 1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a saute/fry pan
  2. (suitable for the oven). Remove supremes (breast and joint) from guinea fowl. Fry the supremes for 1 minute on each side.
  3. 2 Season and transfer to the oven for 10-15 min till cooked through.
  4. Remove from the oven and allow to rest, reserving the juices. Serve with the onion gravy, parsnip chips, stuffing and thyme.
  5. ONION GRAVY:1 Heat the oil in a small frying pan. Peel and slice the onion and fry till softened. Add in 200ml of the red wine, the balsamic vinegar and reduce till thickened.
  6. 2 Put the reserved guinea fowl juices in a small pan and heat. Add in the remaining red wine, onion mix and the butter to the pan and heat through.
  7. PARSNIP CHIPS:1 Heat a medium pan third filled with sunflower oil. Finely slice the parsnip and deep fry till crisp and golden brown. Drain on kitchen paper and season.
  8. STUFFING:1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a small frying pan and fry the onion till softened. Beat the egg in a bowl and season. Mix the egg, onions, sage and breadcrumbs in a bowl. Mould into balls and place in a greased gratin dish and bake for 5 mins.