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    Guinea Fowl with Runner Bean and Sugar Snap Nage

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    Guinea Fowl with Runner Bean and Sugar Snap Nage

    Serves: 4


    • 1 guinea fowl
    • 2 x 300ml tubs fresh Joubère Chicken Stock
    • 200g runner beans, cut into strips, blanched and refreshed
    • 200g sugar snap peas, destringed, blanched and refreshed
    • 55g unsalted butter
    • 1 pack fresh basil, finely chopped
    • Salt
    • Freshly ground black pepper


    1. Remove the breasts and legs of the guinea fowl. Cut the leg through the joint to make a drumstick and thigh, then cut each breast in half.
    2. Chop the carcass, place in a pan and cover with the chicken stock. Bring to the boil, simmer for 20 minutes, skimming constantly. Strain the stock into a large saucepan and add the thighs and drumsticks.
    3. Poach for 10-12 minutes at just below simmering point, then add the breasts, and poach for a further 8-10 minutes. Add the beans and sugar snap peas, then stir in the butter and basil.
    4. Season well and serve. For a stronger flavour, add 1 tbsp Dijon mustard at the end.

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    Cook's tips

    Any combination of beans, peas and herbs may be used for this dish. The guinea fowl may be cut up and the stock made a day in advance.


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