Monday 30 November 2009

Recipe: Guinea Fowl with Lemon & Garlic

A splendid combination of flavours, this dish is eminently practical for a dinner party, as it can be made almost entirely as much as an hour in advance, and the bird kept warm until the sauce is prepared, just before serving. The recipe is loosely adapted from one by Anna Del Conte, to whom I find I'm returning for ideas ever more frequently these days.

For four.

Ingredients: 1 Guinea Fowl (medium to large in size); 30g Butter, chilled and finely diced; 1 generous tsp Salt; 75 ml Olive Oil; 8 Garlic Cloves, minced; 150 ml Lemon Juice; grated rind of 1 Lemon; Salt & Pepper.


1. Heat the oven to 200 degrees C.

2. Reach into the bird, and with your fingers separate as much of the skin from the flesh of the thighs and breasts. Into these cavities distribute the diced Butter. Rub the Salt all over the bird, and then package it loosely inside a buttered sheet of aluminium foil.

3. Place the wrapped bird in a roasting pan, and roast for an hour in the pre-heated oven. Once done, open the package carefully - you want to keep all of the cooking juices which have gathered inside the foil - and allow the bird to cool sufficiently to be able to remove the breasts and legs. (Retain the carcase and use it to make stock for use in other recipes). Collect in a bowl all of the cooking juices and the juices which have been released in the course of cutting up the bird.

4. Heat the Oil in a sauté pan, and lightly colour the garlic in the heated Oil. Add the pieces of Guinea Fowl and fry them gently for five minutes on each side, then add the Lemon juice and rind and cook for a further couple of minutes. Remove the pieces of Guinea Fowl to a covered bowl, season to taste and keep warm until about to serve.

5. Just before serving, add all of the retained cooking juices to the frying pan, and heat briskly, stirring vigorously, until the mixture bubbles and has slightly thickened. Serve the pieces of Guinea Fowl on heated plates, and add to each serving a spoonful of sauce.

No comments: