Guinea fowl with mustard & lemon roots
A flavoursome recipe with an increasingly popular bird and delicious roasted veggies
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 1 hr 30 mins
Ready in 1 hour 45 minutes
- 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.
- 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.
- 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.
- 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
Recipe from Good Food magazine, October 2005.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2336/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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
Buy ingredients
Search Good Food
2
ratings
Get the free BBC Good Food app
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 1 hr 30 mins
Ready in 1 hour 45 minutesNo fuss Sunday lunch
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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
24 February 2008
teresag1963 commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
24 February 2008
teresag1963 rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 February 2008
Martin commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
07 February 2009
Rebecca rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
01 September 2010
Annalara rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
25 December 2010
ATB commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
19 January 2013
bijou rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.