zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Breast of guinea fowl with creamy winter vegetables. G Ramsey

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Breast of guinea fowl with creamy winter vegetables. G Ramsey

    From The Times December 1, 2007 Serving the guinea fowl with creamy vegetables is a great way to appreciate its full flavour. You could also serve quail or pheasant breasts in the same way. As with all game, because the meat is leaner than farmed animals or birds, you need to cook it carefully to prevent it from becoming dry and tough.

    Serves: 4

    Ingredients

    • Olive oil, for cooking
      100g bacon, cut into cubes
      Handful of thyme sprigs
      1 large garlic clove, finely chopped
      1 large carrot, peeled and diced
      Half a celeriac, peeled and diced
      Half a small savoy cabbage, finely shredded
      200ml single cream
      Sea salt and freshly ground black pepper
      Freshly grated nutmeg
      4 guinea fowl breasts, about 125g each

    Method

    1. 1 Heat 2 tablespoons of olive oil in a large pan. Add the bacon and fry for a few minutes until it starts to turn golden at the edges. Remove the leaves from half of the thyme sprigs and add to the pan with the garlic. Stir in the carrot and celeriac and cook over a moderate heat for 5-6 minutes, stirring regularly.
    2. 2 Add the shredded cabbage and cook for 3-4 minutes, then add the cream, salt and pepper and some freshly grated nutmeg. Simmer for a few minutes until the cream has thickened and the cabbage is tender. Keep warm.
    3. 3 Trim the guinea fowl breasts to neaten, and rub the skin with olive oil and seasoning. Heat a heavy-based non-stick frying pan, then fry the breasts skin-side down with the remaining thyme for 4-5 minutes. Flip the breasts over and finish cooking the other side for 1-2 minutes. The meat should be very slightly pink in the middle.
    4. 4 Spoon the creamy winter vegetables into the middle of four warm plates. Slice each guinea fowl breast horizontally into three and arrange on top of the vegetables.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars