Recipe - Guinea Fowl With Garlic Herb Crust

2 Garlic bulbs; separated into
; cloves
2 tablespoon Olive oil; about
2 350 g guinea fowl butterfly;
(without legs)
1 teaspoon Chopped fresh coriander;
flatleaf parsley
; and tarragon
One half teaspoon Prepared English or Dijon
mustard
1 tablespoon Grated Parmesan
1 tablespoon Balsamic vinegar
Salt and freshly ground
black pepper
Red pepper marmalade; to
serve

Method 1 Preheat the oven to 200c/400f/Gas 6. Place the garlic cloves in a
piece of foil and drizzle over a few drops of the olive oil. Wrap to form a
parcel and bake directly on the oven shelf for 3040 minutes until
completely softened. Remove from the oven and leave to cool a little in the
parcel.

2 Heat a griddle pan until hot. Season the guinea fowl. Brush the pan with
a little of the olive oil, add the guinea fowl, skinside up and cook for 1
minute. Turn over and cook for another 12 minutes on each side of the
breast until the skin is marked.

3 Transfer to a roasting tin and roast for about 15 minutes until just
tender.

4 Preheat the grill until hot. Reserve four of the garlic cloves for
garnish. Squeeze out the pulp from the rest and work down with the blade of
a knife, removing any sprouting green pieces. Place in a bowl and stir in
the herbs.

5 Remove the bones from the guinea fowl, separating and removing the
breasts. Brush each one with a smear of the mustard and top with a generous
helping of the garlic mixture.

6 Sprinkle a little finely grated Parmesan over the garlic herb crust.
Quickly heat under the grill for a minute or two until a light crust has
formed.

7 Reheat the red pepper marmalade and divide among the serving plates. Top
each one with a guinea fowl breast. Mix together two teaspoons of the olive
oil with the balsamic vinegar and drizzle around the edges of the plates.
Garnish with the reserved whole garlic cloves and serve at once.

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Converted by MM_Buster v2.0l.