Ingredients
- 2 crowns of guinea fowl
- 1tbsp rapeseed oil
- 2oz butter
- 1 medium carrot, diced
- 1 shallot, diced
- 4 rashers of back bacon, finely diced
- 1tbsp runny honey
- 4oz blackberries
- ½ pt chicken stock
- 2oz butter
- 2tbsp chopped parsley
- Salt & pepper
- 2 slices of white bread, butter and oil to fry
- Salt & pepper
- 2 fennel bulbs
- 2tbsp rapeseed oil
- ¼ pt chicken stock
- 1 sprig thyme
- 1 clove garlic
- 2 apples
- ½ lemon juice
- 2 little gem lettuce
- 1tbsp sherry vinegar
- 4tbsp rapeseed oil
- Salt & pepper
- 1tbsp chopped parsley
Method
For the Guinea Fowl:
Heat the oil and 2oz butter in a pan.
Seal the guinea fowl breasts and colour lightly.
Season and stand upright to cook.
Dice the carrot and shallot and put into the pan with the birds, put in oven 180 c.
Dice the bacon and after 10 minutes add to the roasting birds, stir frequently so as not to burn.
When the birds are cooked take out and put to one side to rest.
Add honey and half the blackberries and half the stock and reduce on the stove top.
Reduce and add rest of stock slowly.
When reduced, beat in 2oz butter, rest of blackberries and season.
Take breasts off the bone, add parsley to sauce and serve.
For the Apple, Fennel and Little Gem Salad:
Trim the fennel tops and put to one side.
Slice bulbs on a mandolin and put with rapeseed oil into sauce pan.
Add stock, thyme, crushed garlic and salt & pepper and gently poach for 5 minutes until soft.
Take out and leave to cool, strain stock and keep
Cut apple into slices, then into sticks and put in a bowl with lemon juice
Mix sherry vinegar with rapeseed oil and fennel cooking liquor and season
Toss the fennel and apple in dressing
Cut one lettuce in quarters and dress in dressing
Separate the leaves of the other lettuce
Put fennel on plate first then individual leaves, then quarters of lettuce
Sprinkle with apple and sprinkle with parsley, serve
Ingredients
- 2 crowns of guinea fowl
- 1tbsp rapeseed oil
- 2oz butter
- 1 medium carrot, diced
- 1 shallot, diced
- 4 rashers of back bacon, finely diced
- 1tbsp runny honey
- 4oz blackberries
- ½ pt chicken stock
- 2oz butter
- 2tbsp chopped parsley
- Salt & pepper
- 2 slices of white bread, butter and oil to fry
- Salt & pepper
- 2 fennel bulbs
- 2tbsp rapeseed oil
- ¼ pt chicken stock
- 1 sprig thyme
- 1 clove garlic
- 2 apples
- ½ lemon juice
- 2 little gem lettuce
- 1tbsp sherry vinegar
- 4tbsp rapeseed oil
- Salt & pepper
- 1tbsp chopped parsley
Method
For the Guinea Fowl:
Heat the oil and 2oz butter in a pan.
Seal the guinea fowl breasts and colour lightly.
Season and stand upright to cook.
Dice the carrot and shallot and put into the pan with the birds, put in oven 180 c.
Dice the bacon and after 10 minutes add to the roasting birds, stir frequently so as not to burn.
When the birds are cooked take out and put to one side to rest.
Add honey and half the blackberries and half the stock and reduce on the stove top.
Reduce and add rest of stock slowly.
When reduced, beat in 2oz butter, rest of blackberries and season.
Take breasts off the bone, add parsley to sauce and serve.
For the Apple, Fennel and Little Gem Salad:
Trim the fennel tops and put to one side.
Slice bulbs on a mandolin and put with rapeseed oil into sauce pan.
Add stock, thyme, crushed garlic and salt & pepper and gently poach for 5 minutes until soft.
Take out and leave to cool, strain stock and keep
Cut apple into slices, then into sticks and put in a bowl with lemon juice
Mix sherry vinegar with rapeseed oil and fennel cooking liquor and season
Toss the fennel and apple in dressing
Cut one lettuce in quarters and dress in dressing
Separate the leaves of the other lettuce
Put fennel on plate first then individual leaves, then quarters of lettuce
Sprinkle with apple and sprinkle with parsley, serve