- Serves: 4
- Cook Time: 3 hours 50 minutes
- Prep Time: 30 minutes
- Effort: hard
- 2 large baking potatoes, peeled and quartered
- 2 tbsp olive oil
- 70 g unsalted butter
- 1 clove garlic, crushed
- salt, and freshly ground pepper
- 2 guinea fowl breasts
- 2 guinea fowl thighs, (de-boned)
- 1/2 Savoy cabbage, roughly sliced
- 3 sprigs of thyme, leaves picked
For the stock:
- 1 guinea fowl carcass
- 1 carrot, roughly chopped
- 1/2 head of garlic, roughly chopped
- 1/2 onion, roughly chopped
- 1/2 leek, roughly chopped
- 2 tbsp whipping cream
1. First prepare the stock. Place the guinea fowl carcass, carrot, garlic, onion and leek in a large saucepan.
2. Cover generously with water and bring to the boil. Reduce the heat and simmer for 3 hours or until the stock has reduced by two-thirds, skimming off any fat that rises to the surface.
3. Preheat the oven to 190°C/gas 5.
4. Trim each potato quarter into a barrel shape.
5. Heat 1 tablespoon of olive oil and 50g of unsalted butter in a roasting tray on the hob. Add the potatoes and the crushed garlic and cook, stirring often, for 15 minutes until the potatoes are golden brown. Season with salt and pepper.
6. Next, season the guinea fowl breasts and thighs with salt and pepper. Brush with the remaining olive oil and place in a separate roasting tray and cover with foil.
7. Transfer the potatoes and guinea fowl to the oven and roast for 20 minutes.
8. Meanwhile, place the Savoy cabbage in a heavy-based saucepan and add a splash of water and the remaining butter.
9. Cover and cook for 3-4 minutes until the water has evaporated and the cabbage is just tender. Mix in the thyme and season with salt and pepper.
10. Strain the simmered stock into a fresh pan. Season with salt and pepper. Add in the whipping cream and blend until frothy using a hand blender.
11. Remove the potatoes and guinea fowl from the oven. To serve, place the potatoes, cabbage and guinea fowl in a large serving bowl and spoon over the frothy broth.
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