Pot-roasted guinea fowl
With sage, celery & blood orange
Not Too Tricky
serves 4
About the recipe
This is a gorgeous recipe. The guinea fowl is cooked slowly in a pot, so it combines braising and roasting. The richness of the butter, used to baste the birds, with sage and garlic, works superbly with the guinea fowl. The fresh and fragrant flavours of the orange, thyme and celery, used to stuff the guinea fowl, steam in the cavity, infusing their flavour into the breast meat. The stuffing is also great as a chunky and tasty addition to your Gravy.
The Naked Chef, p126
Ingredients
2 × 900g guinea fowl
8 blood oranges
1 head of celery
1 small handful of fresh thyme, leaves picked
1 tablespoon olive oil
6 cloves of garlic
80g unsalted butter
10 fresh sage leaves
350ml fruity dry white wine, plus an extra glass for the gravy
Method
Find the recipe!
For the full recipe, head to page 126 of The Naked Chef.
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