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Ingredientes
- 60 ml Waitrose Sunflower Oil, (4tbsp)
- 1 whl guinea fowl
- 10 x Shallots, peeled
- 30 ml Waitrose Plain Flour, (2tbsp)
- 150 ml Chicken stock, ( 1/4pt)
- 300 ml Fresh orange juice, ( 1/2pt)
- 2 sm Oranges, juice and zest
- 15 ml Soft demerara sugar, (1tbsp)
- 2 x Cloves garlic, finely minced
- 45 ml Parsley, finely minced (3tbsp)
- 30 ml Thyme, finely minced (2tbsp)
- 5 ml Salt, (1tsp)
- 60 ml Waitrose Single Cream, (4tbsp) Salt and freshly grnd black pepper
Direcciones
- Heat 15ml (1tbsp) of the oil in a flameproof casserole and fry the guinea fowl till golden brown on both sides. Remove from the pan and drain on kitchen paper.
- Heat the remaining oil in the casserole and fry the shallots till slightly golden. Add in the flour and cook for 1 minute, stirring continually.
- Gradually add in the stock and orange juice, bring to the boil, stirring till thickened.
- Stir in the orange zest, sugar, garlic, parsley, thyme and salt. Return the guinea fowl to the casserole, cover and transfer to a preheated oven at 200 C, 400 F, gas mark 6 for 45 min or possibly till the guinea fowl is thoroughly cooked.
- Transfer the guinea fowl to a serving plate. Stir the cream into the sauce, add in salt and pepper to taste. Pour the sauce over the guinea fowl and serve with couscous, mashed potatoes or possibly wild rice.
- NOTES : The sharp tang of oranges complements the guinea fowl beautifully to produce a deliciously simple supper for two. If guinea fowl is not available try duck or possibly pheasant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 389g | |
| Recipe makes 2 servings | |
| Calories 482 | |
| Calories from Fat 303 | 63% |
| Total Fat 34.3g | 43% |
| Saturated Fat 6.67g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 1335mg | 56% |
| Potassium 622mg | 18% |
| Total Carbs 42.04g | 11% |
| Dietary Fiber 3.9g | 13% |
| Sugars 26.72g | 18% |
| Protein 4.76g | 8% |
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