ROAST GUINEA FOWL
Try this triple-tested guinea fowl recipe for roast guinea fowl to jazz up your Sunday roast.
Categories guinea fowl roast roast guinea fowl
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C (180°C fan oven) mark 6. Put the guinea fowl in a bowl, add the lemon zest and juice, bay leaves, thyme and peppercorns. Cover and leave to marinate for 1hr.
- Put the bird in a roasting tin, breast side down, stuff with the lemon quarters and the butter, pour the stock over and roast for 50min.
- Turn the guinea fowl on to the backbone, and continue to roast for 20min or until the juices run clear when the thigh is pierced with a skewer.
- Put the guinea fowl on a board and cover with foil. Leave to rest.
- To make the gravy, put the roasting tin on the heat and scrape up the juices in the pan. Add redcurrant jelly, wine and 50ml (2fl oz) water to the pan and bring to the boil. Simmer for 3-5 min to make a gravy and season well.
Nutrition Facts : Calories 1390 calories
ROAST GUINEA FOWL
Make and share this Roast Guinea Fowl recipe from Food.com.
Provided by JustJanS
Categories Wild Game
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to very hot.
- Fold the wings behing the bird, and tie the legs loosely together.
- Brush with the butter and cover the breasts with the slices of bacon.
- Place on a rack set over a baking dish and cook in the center of the oven for 20 minutes per pound.
- Transfer the birds to a warmed serving dish and cover.
- Add the wine to the pan juices with the lemon juice and boil rapidly for a moment or two.
- Adjust the seasoning and serve with the birds.
- Discard the bacon.
Nutrition Facts : Calories 36.1, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 20.9, Carbohydrate 0.8, Sugar 0.2, Protein 0.1
POT-ROAST GUINEA FOWL WITH CABBAGE & BACON
This classic French dish makes a lovely meal for two, with enough for lunch the next day
Provided by Silvana Franco
Categories Dinner, Main course
Time 1h40m
Yield Serves 2 with leftovers
Number Of Ingredients 10
Steps:
- Heat the oven to 190C/170C fan/gas 5. Heat the butter in a large flameproof casserole and brown the guinea fowl all over. Remove and set aside.
- Add the lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add the celery, carrot and onion and cook for 5 mins. Then stir in the cabbage and cook for 5 mins more.
- Add the juniper berries, wine and stock, then sit the guinea fowl on top. Bring to a simmer then cover tightly and roast in the oven for 1 hr 15 mins, until the bird is cooked through.
Nutrition Facts : Calories 1011 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 111 grams protein, Sodium 2.61 milligram of sodium
TANDOORI ROAST GUINEA FOWL
Make a roast with a difference with this tandoori roast guinea fowl. Delicious served with flatbreads and raita, enjoy any leftovers wrapped in a naan bread
Provided by Tom Kerridge
Categories Dinner
Time 1h15m
Number Of Ingredients 12
Steps:
- First, make the marinade. Combine all the ingredients with 1 tsp salt and a generous amount of freshly ground black pepper. Sit the guinea fowl in a large bowl or container and rub the marinade all over, including under the skin of the breast. Transfer to the fridge to marinate for at least 1 hr, or for up to 24 hrs.
- Heat the oven to 220C/200C fan/ gas 7. Put the marinated guinea fowl in a small roasting tin and pour over any leftover marinade. Pour a small glass of water into the tin around the guinea fowl and roast for 50 mins-1 hr until cooked through and lightly charred. Carefully lift the guinea fowl onto a board, draining any cooking juices from the cavity into the tin, and leave to rest for about 10 mins while you make the sauce.
- Add a splash of water to the roasting tin. If the tin is flameproof, set it over a medium heat and bring to a simmer. If the tin is not flameproof, scrape everything into a saucepan and bring to a simmer. Add the cream and bring to the boil. Season to taste, adding a squeeze more lemon juice if needed. Pour the sauce into a serving dish, or pass through a sieve into a dish if you prefer a smoother sauce. Carve the guinea fowl and serve with the sauce, some flatbreads and raita, if you like.
Nutrition Facts : Calories 569 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 58 grams protein, Sodium 0.5 milligram of sodium
ROASTED GUINEA FOWL WITH ROMESCO
If you're looking for a special Sunday roast, this guinea fowl brined in beer and chilli with a red pepper and tomato sauce is sure to be the centrepiece of any family meal
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h40m
Yield serves 4 as part of a meal
Number Of Ingredients 17
Steps:
- Make the brine the day before you want to cook the guinea fowl. Pour 1 litre water into a large saucepan with the beer, salt and chillies. Bring to the boil, then leave to cool. Put the guinea fowl in a roasting tin, pour over the brine and leave to marinate overnight.
- The next day, remove the bird from the brine and pat dry with kitchen paper. Heat oven to 220C/200C fan/ gas 7. For the infused oil, put the garlic, oil and paprika in a small saucepan. Bring to the boil, then remove from the heat and leave to cool.
- Put the peppers on a baking tray and roast for 20-25 mins until blistered and slightly charred. Wrap in cling film and leave to cool, then deseed each one and peel off the skins. Reduce oven to 200C/180C fan/gas 6.
- Dip the rosemary brush in the infused oil, brush all over the bird and season. Roast for 50 mins, basting every 15 mins with the herby oil.
- Meanwhile, put all the romesco ingredients in a food processor with some seasoning and blend to make a pesto-like dressing. The guinea fowl is cooked once the juices run clear. Rest for 10 mins, then serve on a platter with lemon wedges, peppery salad leaves and the romesco.
Nutrition Facts : Calories 756 calories, Fat 55 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1.6 milligram of sodium
ONE-POT ROAST GUINEA FOWL
A delicious alternative to roast chicken that's just the right size for two. Use any seasonal root veg you like
Provided by Good Food team
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the vegetables with the oil and some seasoning in a large flameproof roasting tin. Place the bird on top of the veg, smear with 1 tbsp butter and lay the rashers in a row over the breast. Season generously, then roast for 40 mins.
- Remove from the oven and give the veg a stir while adding the garlic and thyme. Pour 200ml stock and the wine over the veg and return to oven to roast for another 40 mins until the bird is cooked through and the juices run clear.
- Remove the bird, place on a serving plate, cover with foil to keep warm and leave to rest. Turn the oven up to 200C/180C fan/gas 6 and roast the veg for a further 15 mins until tender.
- Remove the veg with a slotted spoon and transfer to the serving plate with the bird. Mix 2 tsp butter and flour in a small bowl to form a smooth paste. Place the roasting tin with all the cooking juices, plus any resting juices, on the hob. Whisk the paste and redcurrant jelly into the juices until dissolved, then add the remaining stock and extra seasoning, if you like. Bubble for a few mins until the sauce thickens. Slice and serve the guinea fowl, crisp bacon and the veg with the sauce on the side.
Nutrition Facts : Calories 977 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 92 grams protein, Sodium 2.39 milligram of sodium
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