- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 50 minutes
- Effort: medium
For the vegetables
- 1 cucumber
- 1 carrot
- 10 new potatoes
- 2 beetroot, cooked
For the guinea fowl
- 1 clove garlic, finely sliced
- 1 handfuls fresh basil
- 2 tbsp olive oil
- 1 tbsp pine kernels, toasted
- 50 g parmesan, grated
- 2 x 200 g guinea fowl supremes
For the sauce
- 50 ml malt vinegar
- 50 ml white wine
- 50 ml cream
- 50 g salted butter
- 1 tbsp chives, chopped
- 1 plum tomato, skinned and diced
1. Preheat the oven to 180C/gas 4. Peel the cucumber and carrot and cut into fine spaghetti-like strips.
2. Peel the potatoes and cut into barrel shapes. Cook in boiling salted water until just soft.
3. Using a melon baller, cut out small balls from the beetroot and set aside.
4. Mix the garlic, basil, pine nuts and grated Parmesan together. Slowly add 1 tablespoon of the olive oil.
5. Push the mixture under the skin of the guinea fowl.
6. Heat the remaining oil in an ovenproof frying pan and add the guinea fowl, skin side down. Cook for 3-4 minutes, until golden. Transfer to the oven and cook for 10 minutes.
7. To make the sauce, pour the vinegar and white wine into a saucepan and simmer for 3-4 minutes, until reduced by half.
8. Add the cream and reduce again.
9. Whisk in the butter and season to taste.
10. Just before serving, reheat the potatoes and arrange on a plate with the cucumber and carrot. Drizzle over the sauce, top with the guinea fowl and garnish with the beetroot balls and herbs.
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