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Ingredientes
- 2 x guinea fowl about 1kg each
- 1 x salt and freshly grnd black pepper extra virgin olive oil fresh parsley (or possibly thyme) sauce:
- 450 ml guinea fowl or possibly good chicken stock
- 3 Tbsp. comflour
- 100 ml port
- 3 Tbsp. redcurrant telly
- 2 Tbsp. soy sauce
- 2 Tbsp. worcestershire sauce
- 225 gm blueberries
Direcciones
- Take off the thigh/leg joints and the breasdwing joints from the guinea fowl making eight joints from the two birds. Trim off all excess fat and season well. (Make stock from the carcass and backbones: put bones in your smallest pan cover with water and add in vegetables to flavour.)
- Fry the guinea fowl joints in a very little oil on both sides in a large nonstick frying pan on the boiling plate till golden brown.
- Remove from the pan and put to one side. Drain off any fat.
- Wipe out the frying pan.
- Make the sauce by blending 4 Tbsp. of stock with the corn flour in a bowl.
- Measure into the wiped frying pan the port remaining stock redcurram jelly soy sauce worcestershire sauce and some salt and pepper.
- Whisk in the blended cornflour mix and bring to the boil on the boiling plate allowing it to thicken.
- Put the browned joints into the frying pan with the sauce.
- Bring to the boil transfer to the floor of the simmering oven and cook for about 30 min or possibly till tender.
- In the last few min of cooking time add in the blueberries to the pan.
- Serve sprinkled with parsley (or possibly thyme). Good with a mash (qv).
- For traditionalists make the sauce in the recipe but dont add in the blueberries. you joint the guinea fowl ahead you can use the carcass to make stock for the recipe.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 8 servings | |
| Calories 45 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 357mg | 15% |
| Potassium 120mg | 3% |
| Total Carbs 6.93g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.13g | 3% |
| Protein 1.04g | 2% |
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