Recipe - Guinea Fowl

1 tablespoon Olive oil
1 Guinea fowl
Salt and pepper

ONION GRAVY
1 tablespoon Olive oil
1 small Onion
400 ml Red wine
1 tablespoon Balsamic vinegar
Knob of butter

PARSNIP CHIPS
Sunflower oil for deep
frying
2 Parsnips; peeled
Salt and pepper

STUFFING
1 tablespoon Olive oil
1 small Onion; finely minced
1 Egg
2 tablespoon Fresh sage; chopped (2 to 3)
25 g Breadcrumbs

1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a saute pan
(suitable for the oven). Remove supremes (breast and joint) from guinea
fowl. Fry the supremes for 1 minute on each side.

2 Season and transfer to the oven for 1015 minutes until cooked through.
Remove from the oven and allow to rest, reserving the juices. Serve with
the onion gravy, parsnip chips, stuffing and thyme.

ONION GRAVY:

1 Heat the oil in a small frying pan. Peel and slice the onion and fry
until softened. Add 200ml of the red wine, the balsamic vinegar and reduce
until thickened.

2 Put the reserved guinea fowl juices in a small pan and heat. Add the
remaining red wine, onion mix and the butter to the pan and heat through.

PARSNIP CHIPS:

1 Heat a medium pan third filled with sunflower oil. Finely slice the
parsnip and deep fry until crisp and golden. Drain on kitchen paper and
season.

STUFFING:

1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a small frying pan
and fry the onion until softened. Beat the egg in a bowl and season. Mix
the egg, onions, sage and breadcrumbs in a bowl. Mould into balls and place
in a greased gratin dish and bake for 5 mins.

Converted by MC_Buster.

Per serving: 2230 Calories (kcal); 91g Total Fat; (41% calories from fat);
176g Protein; 109g Carbohydrate; 698mg Cholesterol; 829mg Sodium Food
Exchanges: 5 Grain(Starch); 23 One half Lean Meat; 3 One half Vegetable; 0 Fruit; 8
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.