Pot-roasted guinea fowl with trimmings

Ingredients (serves 4)

Pot-roastedPot roasted guinea fowl

  • 1-2 tbsp extra virgin olive oil
  • A few sprigs of fresh thyme 1 bulb of garlic, sliced in half 
  • 1 lemon, sliced in half
  • 1 guinea fowl, stuffed with lemon halves, thyme and 1 half of the garlic
  • 2 onions, sliced in half 4 sticks of celery, sliced into 1-2 inch pieces  carrot, sliced into 1-2 inch pieces
  • 100ml white wine
  • Sea salt and freshly ground pepper

Vegetable crisps

  • 1 beetroot, sliced thinly on a mandolin
  • 1 carrot, sliced thinly on a mandolin
  • 1 parsnip, sliced thinly on a mandolin
  • Vegetable oil
  • Sea salt

Cranberry jam

  • 250g cranberries, fresh or frozen
  • 100g caster sugar
  • Zest and juice of ½ of a lemon
  • 1 Royal Gala apple, peeled, cored and grated
  • 60ml water

Chestnut, pancetta and orange stuffing balls

  • 1 onion, finely chopped
  • Zest and juice of 1 small orange
  • 80g pancetta, sliced into thin strips
  • 300g chestnuts, roughly chopped
  • 300g sausage meat
  • 2 free range eggs
  • 30g parsley, finely chopped
  • 2g thyme, finely chopped
  • 5g garlic, finely chopped
  • 100g white bread, crusts removed and blended
  • 50g unsalted butter

Parsnip gratin

  • 300ml double cream
  • 200ml whole milk
  • 100ml vegetable stock
  • 4 garlic cloves, crushed 
  • 1 onion studded with 10 cloves
  • 1kg parsnips, peeled and sliced length ways into 3mm slices
  • 1tsp freshly grated nutmeg
  • Salt and pepper

Bread sauce

  • 1 small onion, finely chopped
  • ½ tsp ground cloves
  • 2 fresh bay leaves
  • 568ml fresh whole milk
  • 50g unsalted butter
  • 200g white bread, crusts removed
  • ½ tsp freshly grated nutmeg
  • 50ml double cream

Method

For the pot roasted guinea fowl:

  1. Preheat oven to 160°C.
  2. Heat the olive oil in a heavy-based casserole dish and brown the guinea fowl on all sides then spoon off and discard the excess fat.
  3. Add the onions, garlic, celery, carrot and thyme to the casserole dish, placing them around the guinea fowl, cut-side down.
  4. Pour in the wine and season with salt and freshly ground pepper. Turn the guinea fowl over in the casserole dish.
  5. Cover tightly, place in the preheated oven and cook for 1 hour 30 minutes.
  6. When the guinea fowl is cooked, lift it out onto a warm serving dish and arrange the pot roasted vegetables around the bird.
  7. Retain the leftover juices for the gravy.

For the vegetable crisps:

  1. To make the crisps, heat the oil in a deep fat fryer to 180°C and fry the sliced vegetables in batches for a couple of minutes.
  2. Drain on kitchen paper, sprinkle with salt and set aside.

For the cranberry jam:

  1. Place the cranberries, grated apple, sugar, zest and juice of the lemon along with the water into a heavy based pan and place over a medium heat.
  2. Bring to a slow simmer, stirring occasionally and cook for 2 hours. When ready, transfer to a kiln jar and refrigerate.

For the chestnut, pancetta and orange stuffing balls:

  1. Preheat oven to 180°C.
  2. Place all of the ingredients (apart from the butter) into a mixing bowl and mix thoroughly.
  3. Portion the mixture into small balls and place onto a greaseproof-lined baking tray. Top each ball with a little knob of butter.
  4. Place in oven and cook for 20 minutes.

For the parsnip gratin:

  1. Preheat oven to 180°C.
  2. Place the cream, milk and vegetable stock into a large pan with the crushed garlic, studded onion, seasoning and nutmeg. Bring to the boil then reduce the heat and simmer for 15 minutes.
  3. Place the sliced parsnips into the cream mixture and simmer for a further 5 minutes.
  4. Transfer the parsnips and cream into a baking dish and place into an oven and cook for an hour.

For the Bread sauce:

  1. Place the onion and ground cloves in a small pan. Tear the bay leaves in half and add to the pan with the milk and butter. Season with freshly ground pepper.
  2. Bring to the boil, then reduce the heat and allow to simmer gently for 20 minutes or until the onion has softened.
  3. Remove from heat and leave to infuse for 1 hour or chill overnight.
  4. Remove and discard the bay leaves and the onion.
  5. Blend the bread into a food processor then stir the bread crumbs into the milk with a wooden spoon. Add the nutmeg and season.Return to the heat and simmer for a further 3-4 minutes.
  6. Stir in the cream and serve warm.