Guinea fowl with morel cream
Spring flavours burst from this roast, best served when morels are in season, though dried also work well
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 25 mins
- Heat the oven to 200C/fan 180C/gas 6. Make the morel cream by cooking the shallot in half the butter until softened. Throw in the morels and cook for a few mins. Add the white-wine vinegar and allow to reduce.
- Tip in the wine and reduce by two-thirds. now add the stock and again reduce by half. Add the cream, bring to the boil, season and remove from the heat.
- Heat a little oil in a hot frying pan. Season the guinea fowl generously and start cooking, skin-side down. Continue until the meat is coloured and the skin is golden brown. Turn over, put in the oven and roast for another 8-10 minutes or until the breast has a slight spring to it when pushed. Remove from the oven and add the remaining butter and a splash of Madeira to the pan. Allow to rest for a few minutes, and keep basting with the cooking juices.
- Arrange some hot buttered spinach on a plate, slice the bird with one long-angled cut and put on top of the spinach, then spoon over the resting juices and dress with a generous amount of the morel cream.
Per serving
797 kcalories, protein 40.5g, carbohydrate 7.3g, fat 64 g, saturated fat 34.6g, fibre 1.6g, salt 1.28 g
Recipe from olive magazine, April 2010.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/421629/
http://www.bbcgoodfood.com/recipes/421629/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 1 large shallot , diced
- 50g unsalted butter
- 100g fresh morels or 25g dried (soak in hot water for 20 minutes if using dried)
- small splash white wine vinegar
- 100ml white wine
- 250ml chicken stock
- 120ml double cream
- 2 guinea fowl breasts, skin on
- splash Madeira wine
- spinach , to serve
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
Everyone needs a decent mash recipe in their repertoire - here's one that will work every time
14
ratings
Advertisement
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 25 mins
Ingredients
- 1 large shallot , diced
- 50g unsalted butter
- 100g fresh morels or 25g dried (soak in hot water for 20 minutes if using dried)
- small splash white wine vinegar
- 100ml white wine
- 250ml chicken stock
- 120ml double cream
- 2 guinea fowl breasts, skin on
- splash Madeira wine
- spinach , to serve
Per serving
797 kcalories, protein 40.5g, carbohydrate 7.3g, fat 64 g, saturated fat 34.6g, fibre 1.6g, salt 1.28 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
30 March 2010
Vic rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
05 May 2010
michelle's commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.