Pot-roast guinea fowl with cabbage & bacon
This classic French dish makes a lovely meal for two, with enough for lunch the next day
Difficulty and servings
Serves 2 with leftovers
Preparation and cooking times
Prep 10 mins
Cook 1 hr 30 mins
- Heat the oven to 190C/170C fan/gas 5. Heat the butter in a large flameproof casserole and brown the guinea fowl all over. Remove and set aside.
- Add the lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add the celery, carrot and onion and cook for 5 mins. Then stir in the cabbage and cook for 5 mins more.
- Add the juniper berries, wine and stock, then sit the guinea fowl on top. Bring to a simmer then cover tightly and roast in the oven for 1 hr 15 mins, until the bird is cooked through.
PER SERVING
1011 kcalories, protein 111g, carbohydrate 24g, fat 48 g, saturated fat 20g, fibre 12g, sugar 22g, salt 2.61 g
Recipe from Good Food magazine, March 2011.
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http://www.bbcgoodfood.com/recipes/1128648/
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Ingredients
- large knob unsalted butter
- 1 guinea fowl , about 1.2kg/2lb 12oz
- 100g smoked lardons or chopped bacon
- 1 celery stalk, thickly sliced
- 1 carrot , thickly sliced
- 1 onion , thinly sliced
- 1 small Savoy cabbage , shredded into 3cm thick ribbons
- 10 juniper berries
- 1 glass dry white wine
- 300ml hot chicken stock
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Difficulty and servings
Serves 2 with leftovers
Preparation and cooking times
Prep 10 mins
Cook 1 hr 30 mins
Ingredients
- large knob unsalted butter
- 1 guinea fowl , about 1.2kg/2lb 12oz
- 100g smoked lardons or chopped bacon
- 1 celery stalk, thickly sliced
- 1 carrot , thickly sliced
- 1 onion , thinly sliced
- 1 small Savoy cabbage , shredded into 3cm thick ribbons
- 10 juniper berries
- 1 glass dry white wine
- 300ml hot chicken stock
PER SERVING
1011 kcalories, protein 111g, carbohydrate 24g, fat 48 g, saturated fat 20g, fibre 12g, sugar 22g, salt 2.61 g
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22 February 2011
Liz rated and commented on this recipe
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11 April 2011
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