Name: Guinea fowl with mustard & lemon roots
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: French
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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Guinea fowl with mustard & lemon roots

Guinea fowl with mustard & lemon roots

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 30 mins

Ready in 1 hour 45 minutes

A star rating of 4.5 out of 5.8 ratingsRate

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

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Simple summer pudding

A star rating of 4 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal863
fat35g
saturates10g
carbs43g
sugars0g
fibre7g
protein80g
salt1.88g

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

MAKING IT WITH OTHER VEG

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

Recipe from Good Food magazine, October 2005

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A star rating of 4.5 out of 5.8 ratings

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