Roast Guinea Fowl With Potatoes Recipes

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.

Steps:

• Using a sharp boning knife, remove each breast half from the guinea fowl and cut into 6 boneless breasts with wing handles. Do not remove the skin. Cover breasts and refrigerate until ready to roast.
• Again using the boning knife, cut down through the leg joint removing all 6 legs form the fowl. Carefully remove skin, fat, and tendons. Make a deep cut, lengthwise, down each leg and scrape the meat away from the bone. Cut the leg meat into strips 2 inches long by 1/4-inch thick. Cover and refrigerate.
• Preheat oven to 350 degrees F.
• Place guinea carcasses in a roasting pan in preheated oven and roast for 40 minutes, or until golden brown. Remove from oven. Drain off all fat. Using a cleaver, crack carcasses into small pieces and set aside. Place roasting pan over medium-high heat. Add wine and cook, stirring constantly, for about 3 minutes to deglaze pan.
• Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the mirepoix and sachet and saute for 3 minutes. Add the reserved roasted guinea bones, scrape mixture from the pan and reserve. Add wine and cook for 10 minutes. Raise heat and add 3 cups of chicken stock.
• Season to taste with salt and pepper. Bring to a boil. Lower heat and simmer for 30 minutes. Remove from heat and strain through a fine sieve into a clean saucepan. Skim all fat and any particles from the top. Return to medium heat and cook for about 15 minutes, or until reduced to 1 1/2 cups. Remove from heat and set aside.
• Peel potatoes. Place them in a medium saucepan with water to cover over medium-high heat. Add salt to taste. Bring to a boil. Lower heat and simmer for 12 minutes, or until potatoes are tender when pierced with the point of a sharp knife. Drain well. Cut, crosswise, into thin slices. Set aside.
• Peel onion and slice it, crosswise, into thin slices. Set aside.
• Remove leg meat from the refrigerator. Season lightly with salt and pepper to taste. Heat 2 tablespoons of olive oil in a medium saute pan over medium heat. When very hot but not smoking, add the meat and saute for 4 minutes. Stir in the remaining cup of stock and cook for about 15 minutes, or until meat is very tender and the liquid has reduced to a glaze. Remove from heat and scrape into a mixing bowl. Heat remaining 2 tablespoons of oil in the same saute pan over medium heat. Add onion and saute for 5 minutes, or until lightly browned. Stir in potatoes and saute for 1 minute. Remove from heat and add to meat. Stir in 1 tablespoon of chopped parsley. Taste and adjust seasoning with salt and pepper.
• Lay the crepes out on a clean, flat surface. Using a pastry brush, lightly coat one side with melted butter. Divide potato stuffing into 6 equal portions and place a portion in the center of each crepe. Fold the sides of the crepes over the filling. Starting from one open end, roll up each crepe to make a firm but not tight cylinder. Again, brush them with melted butter. Place on a small nonstick baking sheet and set aside.
• Preheat oven to 300 degrees F. Remove breasts from refrigerator. Season generously with coarse salt and cracked pepper. Heat vegetable oil in a saute pan large enough to hold the 6 breasts over medium-high heat. When very hot, place the breasts, skin-side down, in pan. Sear for 5 minutes, or until lightly browned. Turn and cook for 4 minutes. Remove to a baking sheet and place in the preheated oven along with the crepes. Bake for about 10 minutes, or until meat is just cooked and crepes are golden.
• Melt the tablespoon of butter in the same saute pan over medium heat, stirring constantly to scrape up solids from the bottom of the pan. Add morels and saute for 6 minutes, or until tender. Lay the crepes out on a clean, flat surface. Using a pastry brush, lightly coat one side with melted butter. Divide potato stuffing into 6 equal portions and place a portion in the center of each crepe. Fold the sides of the crepes over the filling. Starting from one open end, roll up each crepe to make a firm but not tight cylinder. Again, brush them with melted butter. Place on a small nonstick baking sheet and set aside.
• Preheat oven to 300 degrees F.
• Remove breasts from refrigerator. Season generously with coarse salt and cracked pepper. Heat vegetable oil in a saute pan large enough to hold the 6 breasts over medium-high heat. When very hot, place the breasts, skin-side down, in pan. Sear for 5 minutes, or until lightly browned. Turn and cook for 4 minutes. Remove to a baking sheet and place in the preheated oven along with the crepes. Bake for about 10 minutes, or until meat is just cooked and crepes are golden.Melt the tablespoon of butter in the same saute pan over medium heat, stirring constantly to scrape up solids from the bottom of the pan. Add morels and saute for 6 minutes, or until tender. Add reduced stock, remaining 2 tablespoons of chopped parsley, and salt and pepper to taste. Bring to a simmer and cook for 2 minutes. Taste and adjust seasoning. Reduce heat to very low to keep sauce warm.
• Remove crepes and breasts from oven. Lay one crepe in the center of each of 6 warm dinner plates. Angle a breast against each crepe. Spoon a generous portion of sauce over the crepe and fowl. Garnish with a sprig of fresh parsley and serve immediately.

Steps:

• Preheat the oven to 150 degrees F.
• To make the vegetable flakes, set a mandoline over a large bowl. Slice 1 fennel bulb paper-thin, then slice 1 onion, 1/2 of the celery root, and 1 of the apples to the same thickness. Switch to a vegetable peeler, and working over the same bowl, peel 1 carrot into thin ribbons. Mix the vegetables and spread them evenly on a baking sheet. Place the sheet in the oven to dry the vegetables until completely brittle, about 2 1/2 hours. (If you have an oven with a convection function, this will shorten the drying time to 1 hour.)
• Transfer the vegetables to the work bowl of a food processor fitted with the metal blade and pulse until reduced to flakes. Store, covered, at room temperature. This can be done 1 day ahead.
• Preheat the oven to 400 degrees F.
• To prepare the birds, halve the remaining fennel, onion, carrot, and celery root, then cut them again into several small wedges. Place them in a large baking dish along with the potatoes and garlic. Generously season with salt and pepper. Drizzle with 3 tablespoons of the olive oil and mix to coat.
• Season the guinea fowl with salt and pepper inside and out. Stuff the cavities with whole sprigs of thyme. Rub them all over with the remaining 2 tablespoons of olive oil. Place the birds on the bed of vegetables. Roast, uncovered, for 45 minutes, basting occasionally with pan juices.
• Cut the remaining apple into several wedges and add it to the roasting pan. Continue roasting and basting until the skin on the birds turns golden brown, another 20 minutes. Remove the birds from the oven, sprinkle them generously with dried vegetable flakes, then continue to roast until the juices run clear, another 10 minutes. Transfer the birds and roasted vegetables to a serving platter. Cover loosely with foil and let rest while preparing the sauce.
• To make the pan sauce, pour the pan juices into a small saucepan. Skim and discard as much fat off the top as possible. Over medium-low heat, deglaze the roasting pan with the cider and simmer for 5 minutes, scraping the bottom of the roasting pan to loosen the browned bits. Add the hot cider from the roasting pan to the pan juices, and over high heat, reduce the liquid by half. Stir in the butter, season with salt and pepper, and pour it into a sauce boat. Sprinkle the birds and the vegetables with persillade. Carve the guinea fowl at the table and serve with the cider sauce.

Steps:

• First make the stuffing. Soften the onion in the butter very gently, then stir in the sage and cook for 2 mins more. Scrape into a bowl with the chopped walnuts, breadcrumbs, lemon zest, mace, chestnuts and egg and mix together well. Season generously.
• For the guinea fowl, wash and wipe out the inside cavity. Mix the butter with some seasoning, then push and spread some under the skin over the breasts, and rub the rest over the legs. Lay the bacon across the breasts, smoothing over, and season with some more pepper. Push the stuffing into the cavity (any extra can be rolled into balls and baked in the oven for the last 20 mins cooking time). You can cover and chill the guinea fowl now for up to 24 hours.
• To roast, bring the bird out of the fridge 30 mins before. Heat oven to 200C/180C fan/gas 6. Sit the bird in a snug roasting tin with the sliced onion underneath. Roast for 15 mins, then lower the oven to 180C/160C fan/gas 4 and roast for a further 35-45 mins for a 1kg bird (or longer if bigger - use the timings for a roast chicken). Check the bird is done by piercing the inside of the thigh with a knife and making sure the juices are clear, not bloody. Lift the guinea fowl off the onions, onto a platter. Loosely cover with foil, top with a towel (to keep it warm), and rest while you make the gravy.
• Pour off the juices from the roasting tray into a jug or bowl, and allow to settle. Spoon a tbsp of the fat on top back into the roasting tray, pop on the hob over a low heat (make sure your roasting tray is suitable or transfer contents to a pan), and stir in the flour until it isn't dusty anymore. Gradually stir in the stock, plus any meat juices after you've discarded the rest of the fat, and bubble gently until thickened. Season with salt, pepper, and pinches of sugar if it needs it, then strain into a gravy jug and discard the onions. Serve with the guinea fowl, spooning out the stuffing as you carve, plus cranberry sauce and plenty of vegetables.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Season the guinea fowl or chicken inside and out, halve the lemon, then put inside the bird with the bay leaves and 2 thyme sprigs. Set in a roasting tin, drizzle with a little olive oil, then roast for 15 mins.
• Meanwhile, strip the remaining thyme leaves from their stalks. Mix the potatoes, thyme, garlic and remaining oil, then season. Put potatoes around the bird, then return to the oven for 45 mins. Stir the mushrooms into the potatoes along with the chestnuts. Roast for a further 15 mins until mushrooms are cooked. Spoon vegetables onto a warm platter. Nestle the cooked bird back among veg. Keep warm while you prepare the sauce.
• Boil the pan juices on the hob, add the wine, stock and jelly, then bring to the boil, stirring to dissolve the jelly. Boil hard until the sauce is slightly thickened. Taste and add more seasoning if necessary, then pour into a jug and pass round for everyone to help themselves.

Steps:

• To make the pie, heat 1 tbsp of the butter in a casserole dish or shallow saucepan. Season and fry the guinea fowl legs for 10 mins until browned. Transfer to a plate and set aside, then add the bacon to the pan and fry for a few mins until just starting to crisp. Scatter in the onions, carrots and bay leaf and cook for 5 mins more until softened, adding a bit more butter if needed. Stir in the flour and wine, if using, and boil for 30 seconds. Gradually pour in the stock, stirring constantly, and return to the boil.
• Return the legs to the pan, season generously, reduce the heat and simmer gently for 50 mins until the meat is tender and falling off the bone. If the stock doesn't cover the legs completely, turn them over halfway through cooking. Transfer the legs to a plate and leave to cool, then stir in the cavolo nero, simmer for 1 min more and turn off the heat. When the legs are cool enough to handle, shred the meat off the bone and stir it back through the sauce. Tip everything into a small pie dish.
• Boil the potatoes in salted water for 10 mins until tender, then drain and mash with the milk, most of the remaining butter and some seasoning. Top the pie with the mash and set aside. Will keep in the fridge for up to two days.
• Heat the oven to 220C/200C fan/gas 7. Heat some oil in an ovenproof frying pan and brown the crown, skin-side down. Turn using tongs, add the clementines to the pan, cut-side down, and put the thyme in the cavity of the crown. Transfer the pan to the oven. Dot the pie with the remaining butter and put in the oven on the shelf below the crown. Roast the crown for 25 mins, or until it reaches 60C on a cooking thermometer, then remove from the oven and leave to rest for 10 mins while the pie continues to bake until golden. Serve the pie on a board with the crown and the caramelised clementine halves for squeezing over.