| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | 800 g guinea fowl | |
| 1 | T | Nut oil |
| 15 | g | Butter |
| 100 | Double cream | |
| 1/4 | t | Chilli powder |
| 1/4 | t | Ground cinnamon |
| 1/4 | t | Garam masala |
| 1/4 | t | Cumin |
| 1/4 | t | Paprika |
| 2 | Cloves | |
| 10 | Coriander seeds, crushed | |
| 4 | Cardamom seeds, crushed | |
| 125 | Yoghurt | |
| 15 | g | Walnuts, crushed |
| 15 | g | Dried apricots |
| 15 | g | Dried figs |
| 15 | g | Almonds, flaked and toasted |
| 100 | Lemon juice | |
| 15 | g | Cashew nuts, toasted and |
| crushed | ||
| 1 | T | Nut oil |
| 1 | Shallot, finely chopped | |
| 1 | Carrot, diced | |
| 1 | Sprig thyme | |
| 1 1/4 | Chicken stock | |
| 75 | Port |
INSTRUCTIONS
Marinate the breasts in the spices and yoghurt mix and leave in a cool place for 6-8 hours. Make the stock by frying the carcass and drumsticks and wing tips in the nut oil, until browned. Add the shallots, onion, carrot and a sprig of thyme. Add the port wine, chicken stock and simmer for 50 minutes, then strain. Cook the breasts in a little oil and butter rapidly to colour then add stock to cover. Cook for 8-10 minutes, remove the breasts and reduce the liquid. To serve place a ring and fill with salad. Place guinea fowl on plate and coat with sauce. Dried fruit salad: Chop all dried fruits to manageable pieces. Mix all ingredients together and keep refrigerated until ready for use. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1532
Calories From Fat: 646
Total Fat: 73.5g
Cholesterol: 70.3mg
Sodium: 2520.1mg
Potassium: 4698.9mg
Carbohydrates: 179.7g
Fiber: 28.6g
Sugar: 91.3g
Protein: 56g