Guinea Fowl On Rice With Raisins And Walnuts With An Oran

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			2	Servings

INGREDIENTS

1		Free range guinea fowl
2		Sprigs thyme
30	g	Unsalted butter, 1oz
		Freshly ground salt and
		black pepper
1/2		Orange, zest of
110	g	Basmati rice, 4oz
30	g	Unsalted butter, 1oz
55	g	Walnuts, 2oz
1		Blade mace
30	g	Raisins, 1oz
		A little freshly ground mace
600		Chicken stock, 1 pint
1/2		Orange, zest of
		Freshly ground salt and
		pepper
2	T	Freshly chopped parsley
1		Fat, 0 Other Carbohydrates

INSTRUCTIONS

Pre heat the oven to 220Ã¸C/425Ã¸F/gas mark 7.  Wash and dry the bird.
Lift the skin over the breast and gently ease  away from the flesh.
Smear butter under the skin with a few thyme  leaves stripped from the
stems and add the orange zest. Put any  remaining thyme and orange zest
inside the body cavity. Season all  over.  Sear the bird all over in a
hot cast pan and then roast in the  pre-heated oven, breast side down,
for about 45 minutes, turning the  bird on its back half way through,
until the juices run clear. Whilst  the bird is cooking, cook the rice.
Melt the butter in a heavy pan and add rice. Stir over heat to coast
the rice with the butter. Add hot stock, salt and the blade of mace.
Simmer for 15 minutes, or so until the rice is cooked and the liquid
is absorbed. Add the raisins, zest, walnuts (peeled if you can be
bothered) and a pinch of ground mace, removing the blade of mace at
this time. Check the seasoning and adjust.  Stir in the parsely and
serve with the guinea fowl with a little  orange and mace sauce poured
over.  Converted by MC_Buster.  Per serving: 695 Calories (kcal); 42g
Total Fat; (53% calories from  fat); 15g Protein; 68g Carbohydrate;
66mg Cholesterol; 2769mg Sodium  Food Exchanges: 3 Grain(Starch); 1
Lean Meat; 0 Vegetable; 1 Fruit; 7  Converted by MM_Buster v2.0n.

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