Guinea fowl with mustard & lemon roots

Recipe uploaded by

Mary Cadogan

3 ratings

Recipe by Mary Cadogan

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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.

Making it with other veg

Other root veg that you could use include celeriac, sweet potatoes and parsnips - it's up to you.

Per serving

863 kcalories, protein 80g, carbohydrate 43g, fat 35 g, saturated fat 10g, fibre 7g, salt 1.88 g

Latest comments and suggestions

• teresag1963

  24 February 2008

  teresag1963 commented on this recipe

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

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• teresag1963

  24 February 2008

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• Martin

  25 February 2008

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• Martin

  25 February 2008

  Martin commented on this recipe

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

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• Rebecca

  07 February 2009

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Ingredients

• 1 guinea fowl , about 1.5kg/3lb 5oz
• 1 lemon
• 2 tbsp grainy mustard
• 3 tbsp olive oil
• 3-4 large carrots
• 750g floury potatoes
• 3-4 large leeks
• 300ml white wine
• 8 thin-sliced rashers streaky bacon

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook min 1 hr 30 mins

Ingredients

• 1 guinea fowl , about 1.5kg/3lb 5oz
• 1 lemon
• 2 tbsp grainy mustard
• 3 tbsp olive oil
• 3-4 large carrots
• 750g floury potatoes
• 3-4 large leeks
• 300ml white wine
• 8 thin-sliced rashers streaky bacon

Per serving

863 kcalories, protein 80g, carbohydrate 43g, fat 35 g, saturated fat 10g, fibre 7g, salt 1.88 g

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