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Receta Guinea Fowl On Rice With Raisins And Walnuts With An Orange,
Add a photoRaciónes: 2
Ingredientes
- 1 x Free range guinea fowl
- 2 sprg thyme
- 30 gm Unsalted butter, (1oz) Freshly grnd salt and black pepper
- 1/2 x Orange, zest of
- 110 gm Basmati rice, (4oz)
- 30 gm Unsalted butter, (1oz)
- 55 gm Walnuts, (2oz)
- 1 x Blade mace
- 30 gm Raisins, (1oz) A little freshly grnd mace
- 600 ml Chicken stock, (1 pint)
- 1/2 x Orange, zest of Freshly grnd salt and pepper
- 2 Tbsp. Freshly minced parsley
Direcciones
- Pre heat the oven to 220 C/425 F/gas mark 7.
- Wash and dry the bird. Lift the skin over the breast and gently ease away from the flesh. Smear butter under the skin with a few thyme leaves stripped from the stems and add in the orange zest. Put any remaining thyme and orange zest inside the body cavity. Season all over.
- Sear the bird all over in a warm cast pan and then roast in the pre-heated oven, breast side down, for about 45 min, turning the bird on its back half way through, till the juices run clear. Whilst the bird is cooking, cook the rice.
- Heat the butter in a heavy pan and add in rice. Stir over heat to coast the rice with the butter. Add in warm stock, salt and the blade of mace. Simmer for 15 min, or possibly so till the rice is cooked and the liquid is absorbed. Add in the raisins, zest, walnuts (peeled if you can be bothered) and a healthy pinch of grnd mace, removing the blade of mace at this time. Check the seasoning and adjust.
- Stir in the parsely and serve with the guinea fowl with a little orange and mace sauce poured over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 2 servings | |
| Calories 571 | |
| Calories from Fat 290 | 51% |
| Total Fat 33.36g | 42% |
| Saturated Fat 16.45g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 485mg | 20% |
| Potassium 519mg | 15% |
| Total Carbs 60.72g | 16% |
| Dietary Fiber 4.4g | 15% |
| Sugars 9.36g | 6% |
| Protein 9.87g | 16% |
