- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: medium
Guinea Fowl Breasts
- 2 skinless guinea fowl breasts, with the top bone still attached
- 2 tbsp balsamic vinegar
- freshly ground black pepper
- 2 slices slices Bayonne ham
- 1 tbsp vegetable or sunflower oil
For the salad:
- 2 bulb fennel, 1 sliced very finely as possible, the other quartered and boiled until soft
- 14 sun-blushed tomatoes
- 8 black olives, stoned and halved
- 300 g broad beans, shelled
- grated zest and juice of 1 lemons
- 50 ml extra virgin olive oil
- black pepper
- 1 small bunch fronds fennel, or a small bunch of fresh rocket, roughly chopped
1. Preheat the oven to 190°C/Gas 5.
2. Rub the guinea fowl breasts with the vinegar. Season with a little freshly ground pepper. Wrap each breast with a slice of Bayonne ham.
3. Place the breasts in an ovenproof dish with the boiled fennel quarters. Drizzle over the vegetable oil.
4. Bake for 10-15 minutes until the guinea fowl is cooked. Check by inserting a sharp knife into the centre of the breasts and making sure the juices run clear.
5. While the guinea fowl is baking, prepare the salad. Mix together the sliced fennel, mi-cuit tomatoes, olives and broad beans.
6. Make the dressing by mixing together the lemon zest and juice and olive oil. Season with salt and freshly ground pepper. Add the dressing and fennel fronds to the salad.
7. Serve the cooked guinea fowl breasts on top of the roasted fennel quarters. Top with the salad and serve.
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