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Recipe: Rosemary Shrager’s Guinea Fowl with Herbs, California Prunes, Walnuts and Braised Fennel


 

Recipe by Rosemary Shrager

Paul Winch-Furness / Photographer 

GUINEA FOWL

Ingredients:  Serves 4

  • 1 plump guinea fowl
  • 4 leaves sage
  • 1 sprig rosemary
  • 10 California Prunes
  • 2 sprigs thyme
  • 4 rashers dry cured streaky bacon chopped
  • 8 walnuts, chopped in quarters
  • Juice of 1 lemon
  • Olive oil, salt and pepper

Instructions:  Oven 200C

First cook the dry cured streaky bacon and put into a bowl. Cut the California Prunes into half and add to the bacon, chop the herbs and mix in with the walnuts and salt and pepper. Take a large sheet of foil and put it in a roasting tin, then lay the fowl on top, stuff and cover the guinea fowl with the mixture. Sprinkle with the lemon juice and olive oil the close the foil tightly and roast for an hour, pulling back the foil for the last 20 minutes to allow the bird to brown.

 

BRAISED FENNEL

Ingredients:   Serves 4

  • 4 small heads of fennel, trimmed and cut in quarters
  • 40g butter
  • 100ml chicken stock
  • 4 tablespoons grated parmesan
  • Salt and pepper

Blanch the fennel in boiling water for 3 minutes. Melt the butter in a pan large enough to take the fennel in one layer, then toss the fennel until it is beginning to colour. Add the stock, cover the pan and cook until tender, then remove the lid and reduce the stock till syrupy. Put into buttered gratin dish and sprinkle over the parmesan. Taste for seasoning – it may not need much salt but will need pepper. Bake in the oven for 15 minutes.

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