| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Tessa’s, Tastebuds |
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 |
ml |
Chicken stock; (1 pint) |
| 1/2 |
|
Orange; zest of |
|
|
Freshly ground salt and pepper |
| 2 |
tb |
Freshly chopped parsley |
INSTRUCTIONS
Pre heat the oven to 220°C/425°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 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”