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  1. Roasted Guinea Fowl with Strawberry, Chanterelle and Asparagus Recipe

    July 9, 2012 by Varga László


    Ingredients (2 persons):

    • 1 guinea fowl
    • a handful strawberries enough to fill the inside of the fowl
    • about 6 thyme branches
    • 1 cup of white wine – demi dry or demi sweet
    • salt
    • 1 teaspoon sweet paprika
    • 1 teaspoon hot paprika

    For the chanterelle stew:

    • 6 tablespoons butter
    • 3 stalks green onion
    • 3-4 stalks green garlic
    • salt and pepper to taste
    • 1/4 cup dry white wine
    • 1/2 kg chanterelle mushrooms
    • 1/2 cup sour cream
    • 1/2 teaspoon grated nutmeg
    • 1 teaspoon freshly chopped parsley
    • Fresh lemon juice

    For the asparagus:

    • about 300 g asparagus
    • a drizzle of olive oil
    • salt and pepper

    For the salad:

    • 1/2 kg strawberries
    • 1/2 kg smaller tomatoes
    • 1 stalk green onion
    • a small bunch chives
    • optionally pickled pearl onions

    Preparation Method:

    1. Clean and wash thoroughly the guinea fowl.
    2. Sprinkle plenty of salt and the paprikas both inside and outside of the guinea fowl.
    3. Pour the cup of wine into an ovenproof dish and place the guinea fowl into this dish.
    4. Fill the inside of the bird with a handful of strawberries and 3-4 thyme branches.
    5. Preheat the oven at 170 C and place the guinea fowl dish in. Roast for about 60 – 90 minutes depending on the size of the bird.
    6. Meanwhile prepare the side dish and salad:
    7. Chop the green onions and green garlic.
    8. Wash carefully the chanterelle mushrooms to remove the dirt and grass parts.
    9. Melt 3 tablespoons butter in a frying pan over medium heat.
    10. Add green onions and green garlic, fry them until lightly golden, for about 5 minutes.
    11. Pour over the wine and cook until liquid is reduced by half, about 2 minutes.
    12. Add the mushrooms and the remaining butter and cook the until the chanterelles are lightly golden, about 5 minutes.
    13. Add the sour cream and nutmeg and cook until it gets to the desired thickness, for 1-2 minutes. 
    14. Add the chopped parsley and season to taste with salt and pepper.
    15. Clean the asparagus and place them in an ovenproof dish.
    16. Pour over some olive oil. Season with salt and pepper.
    17. Grind over some lemon rind and place it in the oven below the guinea fowl. Roast for about 10 minutes.
    18. For the salad: halve the remaining strawberries, cut up the tomatoes. Chop one remaining green onion and some chives. Mix them all gently, add some pickles if you have some, I had some pickled pearl onions.
    19. Remove the guinea fowl from the oven and let it rest for about 5 minutes, then halve it up.
    20. Serve on 2 larger plates – each half of guinea fowl, the chanterelle stew, some asparagus and a handful of strawberry-tomato salad.




Category Other poultry | Tags: ,,,,,,,,,,, | 6 Comments