| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Waitrose1 | 2 | Servings | |
INGREDIENTS
| 60 | Waitrose Sunflower Oil | |
| 4tbsp | ||
| 1 | Whole guinea fowl | |
| 10 | Shallots, peeled | |
| 30 | Waitrose Plain Flour | |
| 2tbsp | ||
| 150 | Chicken stock, 1/4pt | |
| 300 | Fresh orange juice, 1/2pt | |
| 2 | Oranges, juice and zest | |
| 15 | Soft demerara sugar, 1tbsp | |
| 2 | Cloves garlic, finely | |
| chopped | ||
| 45 | Parsley, finely chopped | |
| 3tbsp | ||
| 30 | Thyme, finely chopped | |
| 2tbsp | ||
| 5 | Salt, 1tsp | |
| 60 | Waitrose Single Cream | |
| 4tbsp | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Heat 15ml (1tbsp) of the oil in a flameproof casserole and fry the guinea fowl until golden on both sides. Remove from the pan and drain on kitchen paper. Heat the remaining oil in the casserole and fry the shallots until slightly golden brown. Add the flour and cook for 1 minute, stirring continually. Gradually add the stock and orange juice, bring to the boil, stirring until thickened. Stir in the orange zest, sugar, garlic, parsley, thyme and salt. Return the guinea fowl to the casserole, cover and transfer to a preheated oven at 200°C, 400°F, gas mark 6 for 45 minutes or until the guinea fowl is thoroughly cooked. Transfer the guinea fowl to a serving plate. Stir the cream into the sauce, add salt and pepper to taste. Pour the sauce over the guinea fowl and serve with couscous, mashed potatoes or wild rice. Converted by MC_Buster. NOTES : The sharp tang of oranges complements the guinea fowl beautifully to produce a deliciously simple supper for two. If guinea fowl is not available try duck or pheasant. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Forbidden fruits create many jams”