Guinea fowl with mustard & lemon roots

Guinea fowl with mustard & lemon roots

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins Ready in 1 hour 45 minutes

Easy

Serves 4
A flavoursome recipe with an increasingly popular bird and delicious roasted veggies

Nutrition and extra info

Nutrition: per serving

  • kcal863
  • fat35g
  • saturates10g
  • carbs43g
  • sugars0g
  • fibre7g
  • protein80g
  • salt1.88g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 guinea fowl, about 1½ kg/3lb 5oz
    Guinea fowl

    Guinea fowl

    gin-ee fow-l

    A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…

  • 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp grainy mustard
    Mustard

    Mustard

    muss-tard

    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3-4 large carrots
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 750g floury potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3-4 large leeks
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 300ml white wine
  • 8 thin-sliced rashers streaky bacon

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Wipe the guinea fowl and season all over with salt and pepper, place in a large roasting tray and pop in the oven. Finely grate the lemon zest and scrape into a large bowl. Add the mustard and oil and mix well. Halve the lemon and put it inside the bird.

  2. Meanwhile, peel the carrots and potatoes, then cut them into thick chunks. Cut the leeks into 3-4 pieces, depending on their length. Add all the veggies to the bowl with the oil and mustard, and mix until well coated.

  3. When the guinea fowl has been roasting for 30 mins, add the veggies around the bird, sprinkle with a little salt and return to the oven for a further 45 mins.

  4. Splash the wine around the bird and over the veggies and put the bacon over the bird. Return to the oven for a further 15-20 mins, until the bacon is crisp and the veggies are tender.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (7)

clearlyicantcook's picture

Could someone please give me some tips on this recipe, it seemed pretty simple and has gone wrong [which I dont know how] I put the bird on at twenty to 6 and I am still waiting on my veg and potatoes to become tender at 8:40. What have I done wrong??? I've had it on gas mark 4 all evening, and not changed the setting. Could my vegetables been too chunky?? I didn't cover it either, should I have??? Please help!

wimmer's picture
5

I just love this recipe. After having a large turkey dinner for Xmas this was perfect for a NY dinner for 2. I would recommend putting 2 layers of foil on the legs at least and one on the breast. I used onions instead of leeks and they were delicious. I have also used the oil/mustard mix for my roasted veg for other meats and it is just as good.

andreabassil's picture

It really would be helpful to have been given the quantities!!!!!!

SueChef1's picture

I said the same thing on another recipe - and lo and behold they were added. I presume the same thing has happened here?

amandaclare's picture
5

Delicious - particularly adding lemon zest to the roasted veg. Used beetroot and carrot only. Guinea fowl smaller than stated in recipe so adjusted cooking time accordingly. Picked remaining meat from carcass following night to use in a risotto and added pulp from lemon halves too - yummy!

sweeney's picture
4

I'd put the bacon on earlier to avoid drying out smaller birds, otherwise an excellent meal

teresag1963's picture
5

I tried this for tea today, really tasty and succulent guninea fowl, excellent we really enjoyed this would definately do this again.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…