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Roasted guinea fowl with romesco

Roasted guinea fowl with romesco

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight marinating
  • More effort
  • serves 4 as part of a meal

If you're looking for a special Sunday roast, this guinea fowl brined in beer and chilli with a red pepper and tomato sauce is sure to be the centrepiece of any family meal

Nutrition: per serving


  • 1 guinea fowl

For the infused oil

  • 8 garlic cloves , grated
  • 100ml olive oil
  • 1 tbsp smoked paprika
  • bunch rosemary , tied together
  • peppery salad leaves , to serve

For the romesco

  • 3 red peppers
  • 70g blanched almonds , roasted and roughly chopped
  • 30g dried breadcrumbs , roasted with the almonds
  • 2 tomatoes , skinned and deseeded
  • ½ tsp chilli flakes
  • 1 tsp chopped parsley
  • zest 1 lemon (then cut the zested lemon into wedges to serve)
  • extra virgin olive oil or cold-pressed rapeseed oil

For the beer & chilli brine

  • 500ml good-quality lager
  • 150g salt
  • 3 green chillies


  • STEP 1

    Make the brine the day before you want to cook the guinea fowl. Pour 1 litre water into a large saucepan with the beer, salt and chillies. Bring to the boil, then leave to cool. Put the guinea fowl in a roasting tin, pour over the brine and leave to marinate overnight.

  • STEP 2

    The next day, remove the bird from the brine and pat dry with kitchen paper. Heat oven to 220C/200C fan/ gas 7. For the infused oil, put the garlic, oil and paprika in a small saucepan. Bring to the boil, then remove from the heat and leave to cool.

  • STEP 3

    Put the peppers on a baking tray and roast for 20-25 mins until blistered and slightly charred. Wrap in cling film and leave to cool, then deseed each one and peel off the skins. Reduce oven to 200C/180C fan/gas 6.

  • STEP 4

    Dip the rosemary brush in the infused oil, brush all over the bird and season. Roast for 50 mins, basting every 15 mins with the herby oil.

  • STEP 5

    Meanwhile, put all the romesco ingredients in a food processor with some seasoning and blend to make a pesto-like dressing. The guinea fowl is cooked once the juices run clear. Rest for 10 mins, then serve on a platter with lemon wedges, peppery salad leaves and the romesco.

Recipe from Good Food magazine, August 2016

Goes well with


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