Take the Guinea Fowl and remove the breasts from the crown, remove the legs and separate the thighs and remove the thigh bones.
Take the carcass and place into a large saucepan with roughly chopped , leek, celery, onion, garlic and bay. Add a few thyme sprigs and only just cover with water and bring to a simmer. Cook the stock out on the hob simmering for 1 to 1-1/2 hours whilst you bake your potatoes. Drain into a clean saucepan and reduce heavily.
Place the potatoes on a baking tray, pierce over with a small knife and bake for 1 hour until the center is tender. Cut the potatoes in half, scoop out the flesh and discard the skins.
Pass the potato through a ricer or wire sieve into a large bowl. Heat a saucepan and add 3/4 of the wild garlic with a knob of butter and sauté, stirring for around 30 seconds until the leaves are wilted, season and drain on a kitchen towel then roughly chop with a knife.
Add the egg yolk and flour, a little at a time to the bowl of passed potato and mix together with the chopped sauté wild garlic seasoning with salt and a grate of nutmeg until you have a light dough.
Cut the dough into six pieces. Use your hands to roll each piece into a long (about 45cm) sausage shape then cut each one into 2cm pieces and pinch each piece in the centre to create a pillow shape.
Bring a large saucepan of salted water to the boil. Add the gnocchi and simmer for 2-3 minutes, until the gnocchi rises to the surface. Remove from the heat, drain well and set aside.
Heat a frying pan on the stove top and add a splash of oil, season the Guinea fowl breast and thighs and sear on the skin side of both to colour, turn flash sear the other side then place back on the skin side and put the frying in the pre heated oven cook for approximately 6 minutes remove the pan add a knob of butter and thyme and roll the Guinea Fowl pieces all over place back skin side down and cook for a further 4 mins then remove from pan and rest lightly covered with foil skin side up.
Take the Guinea Fowl pan add a splash of oil heat then add the poached Gnocchi.
And begin to colour in the pan, next add the morels and peas and cook for 1 minute moving the ingredients around the pan then add a knob of butter and cook for another minute colouring the Gnocchi wilt in the remaining wild garlic leaves then add a squeeze of lemon juice and drain all on a cloth on a baking tray. Keep warm in the oven whilst you finish your sauce.
Take the Guinea Fowl and remove the breasts from the crown, remove the legs and separate the thighs and remove the thigh bones.
Take the carcass and place into a large saucepan with roughly chopped , leek, celery, onion, garlic and bay. Add a few thyme sprigs and only just cover with water and bring to a simmer. Cook the stock out on the hob simmering for 1 to 1-1/2 hours whilst you bake your potatoes. Drain into a clean saucepan and reduce heavily.
Place the potatoes on a baking tray, pierce over with a small knife and bake for 1 hour until the center is tender. Cut the potatoes in half, scoop out the flesh and discard the skins.
Pass the potato through a ricer or wire sieve into a large bowl. Heat a saucepan and add 3/4 of the wild garlic with a knob of butter and sauté, stirring for around 30 seconds until the leaves are wilted, season and drain on a kitchen towel then roughly chop with a knife.
Add the egg yolk and flour, a little at a time to the bowl of passed potato and mix together with the chopped sauté wild garlic seasoning with salt and a grate of nutmeg until you have a light dough.
Cut the dough into six pieces. Use your hands to roll each piece into a long (about 45cm) sausage shape then cut each one into 2cm pieces and pinch each piece in the centre to create a pillow shape.
Bring a large saucepan of salted water to the boil. Add the gnocchi and simmer for 2-3 minutes, until the gnocchi rises to the surface. Remove from the heat, drain well and set aside.
Heat a frying pan on the stove top and add a splash of oil, season the Guinea fowl breast and thighs and sear on the skin side of both to colour, turn flash sear the other side then place back on the skin side and put the frying in the pre heated oven cook for approximately 6 minutes remove the pan add a knob of butter and thyme and roll the Guinea Fowl pieces all over place back skin side down and cook for a further 4 mins then remove from pan and rest lightly covered with foil skin side up.
Take the Guinea Fowl pan add a splash of oil heat then add the poached Gnocchi.
And begin to colour in the pan, next add the morels and peas and cook for 1 minute moving the ingredients around the pan then add a knob of butter and cook for another minute colouring the Gnocchi wilt in the remaining wild garlic leaves then add a squeeze of lemon juice and drain all on a cloth on a baking tray. Keep warm in the oven whilst you finish your sauce.
