I have been so busy the last few weeks that I have been unable to cook a meal in 3 weeks. So now that I have time. I have been back to the oven.
Guinea Fowl with Parma Ham and Chilli sauce.
1 Guinea Fowl.
4 Strips of
Sage 1 Green Chilli
Sear the skin of the bird. Melt some butter and brush on the skin of the bird. Rub in some black pepper. Cover the skin of the bird with some
Prepare the chicken stock. Once cooked remove the bird from the roasting pan. Finely coop up the chilli and fry for one or 2 minutes. If you want it cooler remove seeds. And pour the juices from the roasting pan on top of this. Adding the chicken stock and add some cream. Crush up the
I had this with some roast potatoes and a wee bit of salad.