Recipe - Guinea Fowl With Red Pepper Marmalade

8 tablespoon Extra virgin olive oil
1 Onion; finely chopped
1 400 gram can whole pimentos;
(red peppers),
; drained and rinsed
2 Garlic cloves
1 Red chilli
1 tablespoon Dark muscovado sugar; to
taste (1 to 2)
175 g Large potato; peeled, waxy
if
; possible
Good pinch cayenne pepper
2 tablespoon Red wine vinegar
4 tablespoon Chicken stock
2 tablespoon Sundried tomato paste
2 100 g guinea fowl fillets
2 lg Plum tomatoes; (2 to 3)
One half ounce Unsalted butter
2 tablespoon Balsamic vinegar
Good pinch ground turmeric
Salt and freshly ground
black pepper

1 Heat 2 tbsp of oil in a pan. Add the onion and cook for 23 minutes until
softened, stirring occasionally.

2 Dice the peppers and set aside. Finely chop the garlic, add to the onions
and sweat for another minute.

3 Cut the chilli in half, remove the seeds and finely dice the flesh. Add
to the pan with the peppers and half the sugar and cook for two minutes,
stirring.

4 Coarsely grate the potatoes and layer in a colander with 1 tsp salt and a
pinch of cayenne pepper. Set aside for five minutes.

5 Heat a griddle pan. Add the vinegar to the pepper mixture and boil fast
until reduced by half, stir in the stock and sundried tomato paste. Reduce
the heat and simmer for about 10 minutes or until thickened and reduced.

6 Season the guinea fowl breast and brush the griddle pan with a little
oil. Add to the pan and cook for 68 minutes, turning once until tender and
golden brown. Leave to rest in a warm place.

7 Heat a large frying pan. Cut the tomatoes into quarters, remove the seeds
and carefully cut away from the skin, using a small sharp knife. Cut the
flesh into dice.

8 Add the tomatoes to the pepper mixture and stir until well combined.
Taste and add more sugar if necessary. Then cook for another minute or two,
stirring occasionally.

9 Place the remaining 3 tbsp olive oil in a small pan with the turmeric and
heat gently to combine. Then pass through a fine sieve into a small bowl.

10 Carve the guinea fowl. Arrange the rosti in the centre of plates and
arrange the guinea fowl on top.

11 Spoon around some of the red pepper marmalade and drizzle the edges with
balsamic dressing and turmeric oil to serve.

Converted by MC_Buster.

Recipe by: Can't Cook Won't Cook

Converted by MM_Buster v2.0l.