Pot roasted guinea fowl with confit onion
2 guinea fowl legs and breasts (separated into thigh and drumstick) 1. Colour the leg and breast in a hot pan with a little olive oil. 2. Soften the leeks, carrot and celery in a saucepan with the thyme and garlic and a little olive oil. 3. ... [... more]
BBC |
Guinea fowl escalopes with parmesan crisps
2. Put a piece of cling film over the guinea fowl breast and baton it out using a meat mallet or rolling pin, until double in size. 3. Heat the oil in a non-stick pan and fry the guinea fowl and brussels sprouts for 3-4 minutes or until cooked ... [... more]
BBC |
Herb roasted guinea fowl with couscous salad
2. For the guinea fowl, stuff the chopped herbs under the skin of the guinea fowl and season to taste. 3. Heat the olive oil in an ovenproof frying pan and fry the breast for 2-3 minutes on each side. 4. Transfer the pan to the oven and cook for ... [... more]
BBC |
Stuffed Guinea Fowl with Deep-Fried Onion Rings
2. Heat a large pan, one-third filled with vegetable oil, for deep-frying. 3. Slice the guinea fowl breast down the centre, but not right through. 4. Cover the guinea fowl breast with cling film and baton it out using a rolling pin or meat ... [... more]
BBC |
Guinea fowl with garlic and rosemary served with bruschetta
1. Season the guinea fowl chunks with salt and pepper and coat with plain flour. 2. In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured guinea fowl and seal well on all sides until golden-brown and quite ... [... more]
BBC |
Guinea fowl broth with parmesan crisps
2. Heat the oil in a large pan and add the potatoes, leeks, pepper and chilli. Sauté for 2-3 minutes to soften. 3. Add the guinea fowl bones and brussel sprouts and cook for a further 3-4 minutes. 4. Stir in the wine, chicken stock and tomato ... [... more]
BBC |
For the grape cream sauce
1. To prepare the stuffing, mix all ingredients and taste for seasoning. 2. To cook the guinea fowl, remove the thigh bone from the guinea fowl thighs and stuff with the goats' cheese filling. 3. Pan fry the thighs in a hot pan until brown on all ... [... more]
BBC |
For the oven-roasted spring onions
2. Make a small slit in the side of the guinea fowl breast, and place the goats' cheese and sage leaves inside the pocket. 3. Dip the stuffed guinea fowl into the beaten egg mix, then coat in the cooked and drained bulgar wheat. 4. Heat the ... [... more]
BBC |
Poussin Georgian style
2 poussin or small guinea fowl, weighing about 450g/1 lb each 1. Cook the pearl barley in a pan of boiling water for about 20 minutes, until soft. Drain and put to one side. 3. Rinse the poussin or guinea fowls under cold running water and pat ... [... more]
BBC |
