- Serves: 1
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: easy
For the guinea fowl
- 1 guinea fowl breast
- 2 tbsp olive oil
- 1 clove garlic, crushed
- sea salt and freshly ground black pepper
- watercress, to garnish
For the Anna potato
- 1 large potato, preferably Estima
- 2 tbsp olive oil
- 40 g butter
For the onion sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 6 tbsp white wine
- 4 tbsp double cream
1. Preheat the oven to 180C/gas 4.
2. Season the guinea fowl breast. Heat the olive oil in a roasting tin, over a high flame. Add the garlic and guinea fowl, and sear the meat for about 30 seconds on both sides.
3. Bake the guinea fowl for about 8 minutes, until just firm to the touch. Remove from the oven and set aside. While it's cooking, make the potato accompaniment.
4. For the Anna potato, peel the potato and slice thinly into rounds, using a mandolin.
5. Heat the oil and butter in a 15cm diameter ovenproof frying pan. When the butter has melted, remove the pan from the heat. Place 1 potato slice in the middle of the pan and make concentric overlapping circles around this slice, working toward the edge of the pan. When the base is completely covered, make another layer in the same way.
6. Cook the potato cake in the same pan, for 3-4 minutes, over a medium heat, until the underside is golden. Using a palette knife or fish slice, carefully turn the potato over and cook the other side for about the same time.
7. When both sides are golden, finish off the cooking process by placing the pan in the oven for 3-4 minutes.
8. For the onion sauce, heat the olive oil in a frying pan, over a medium heat, and soften the onions until transparent, but not coloured - about 10 minutes. Pour in the wine and reduce by half - this should take another 2 minutes. Add the cream and cook down until reduced by half again. Season to taste.
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