Log in

…

Log in

Crown Of Guinea Fowl Roasted with Honey and Blackberry - James M

By Val Shuker-Patel

Crown Of Guinea Fowl Roasted with Honey and Blackberry - James M

Updated at: Fri, 20 Oct 2023 13:16:12 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Instructions

Step 1

Heat the oil and 2oz butter in a pan.

Step 2

Seal the guinea fowl breasts and colour lightly.

Step 3

Season and stand upright to cook.

Step 4

Dice the carrot and shallot and put into the pan with the birds, put in oven 180 c.

Step 5

Dice the bacon and after 10 minutes add to the roasting birds, stir frequently so as not to burn.

Step 6

When the birds are cooked take out and put to one side to rest.

Step 7

Add honey and half the blackberries and half the stock and reduce on the stove top.

Step 8

Reduce and add rest of stock slowly.

Step 9

When reduced, beat in 2oz butter, rest of blackberries and season.

Step 10

Take breasts off the bone, add parsley to sauce and serve.

Step 11

Trim the fennel tops and put to one side.

Step 12

Slice bulbs on a mandolin and put with rapeseed oil into sauce pan.

Step 13

Add stock, thyme, crushed garlic and salt & pepper and gently poach for 5 minutes until soft.

Step 14

Take out and leave to cool, strain stock and keep

Step 15

Cut apple into slices, then into sticks and put in a bowl with lemon juice

Step 16

Mix sherry vinegar with rapeseed oil and fennel cooking liquor and season

Step 17

Cut one lettuce in quarters and dress in dressing

Step 18

Separate the leaves of the other lettuce

Step 19

Put fennel on plate first then individual leaves, then quarters of lettuce

Step 20

Sprinkle with apple and sprinkle with parsley, serve

Notes

1 liked

0 disliked

Delicious

Val Shuker-Patel· last year

James Martin added cream and tarragon at end to finish off on TV version

You may also like

Samsung Food Recipes European Dinner