Gressingham 4 Free Range guinea fowl thigh fillets
Preparation & Storage
- 1 Brush with oil.2 Roast for 20-25 minutes.3 Rest for 5 minutes then serve.Guinea fowl thighs with Cajun spicesIn addition to the 4 boneless guinea fowl thighs, you will need:1 tbsp paprika1 tsp dried onion flakes1/4 tsp cayenne pepper2tsp thymePinch salt and pepper to taste.1. Pre heat oven to 200°C/Fan 170°C, Gas Mark 6.2. Mix together the dry ingredients in a shallow bowl.3. Stretch out the boneless Guinea Fowl Thighs and coat in the vegetable oil. Dip each thigh in the seasoning mix, covering skin and meat side.4. Brush a griddle pan or frying pan with oil and heat on a moderate heat. Add thighs, 2 at a time and seal, skin side down for 2 - 3 minutes. Turn over and seal for about a minute on the meat side.5. Place sealed thighs, skin side up in a shallow ovenable dish and place in the oven for 15-20 minutes until thoroughly cooked and golden.6. Serve sliced with salad, guacamole, sour cream and jacket potato.
Keep refrigerated 0°C to + 4°C. Once opened, use within 24 hours. If freezing, do so on the day you buy it and use within 1 month. Defrost it thoroughly in the fridge before cooking. Don't refreeze after thawing, and use within 24 hours.