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.
Ingredients
1 Guinea Fowl.
4 Strips of
Olive Oil
Butter
Pepper
Cream
Red Wine
Sage 1 Green Chilli
Chicken stock
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.
1 comment:
Sounds yum, and my guess is that it would be quite gamey but not like, say, pheasant. My favourite parma ham thing just now is to lay some over a salmon steak and pop it in the oven for 20 mins until the ham is quite dark and crispy and the salmon is just crinkling at the edge. Goes well with a green salad or with new spuds tossed in olive oil and sprinkled with rosemary, dill and paprika.
Cooking is cool.
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