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    Guinea Fowl with Orange and Ginger Sauce

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    Guinea Fowl with Orange and Ginger Sauce

    Similar in price to free range chicken, guinea fowl is just as versatile and easy to cook. It has a slightly gamey flavour, and is delicious with this Chinese-inspired sauce.

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 2 Waitrose Free Range Guinea Fowl Supreme Breast Portions
    • 1 tsp Bart Sichuan Pepper, ground
    • 2 tsp olive oil
    • For the sauce
    • 1 tsp cornflour
    • Grated zest of 1 orange and juice of 2 oranges
    • 50g light brown soft sugar
    • 2 tsp freshly grated root ginger
    • ½ bunch salad onions, washed and chopped
    • ½ x 250g pack Waitrose Medium Egg Noodles


    1. Preheat the oven to 200°C, gas mark 6. Rub the guinea fowl with pepper on both sides and place in a small roasting or baking dish. Drizzle with the oil then roast for 20 minutes.
    2. Meanwhile, make the sauce by blending the cornflour with 1 tablespoon of the orange juice. Place in a small saucepan with the orange zest, remaining juice, the sugar, ginger and salad onions. Bring to a simmer, stirring continuously, until the sauce has thickened and is smooth and glossy. Simmer for 2 minutes.
    3. Remove the guinea fowl from the oven and pour the sauce over them. Return to the oven and cook for a further 5 minutes, or until they are thoroughly cooked with no pink meat.
    4. Cook the noodles according to pack instructions and drain. Divide between 2 plates, place a guinea fowl breast on top of each and spoon over the sauce. Serve with steamed green pak choi.

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    Use 2 large chicken breasts instead of the guinea fowl, if you prefer.


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    4 stars