| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 100 |
g |
Couscous; (3 1/2 oz) |
| 25 |
g |
Pine kernels; ( 1oz) |
| 25 |
g |
Raisins; ( 1oz) |
| 1/2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground cumin |
| 4 |
ts |
Polyunsaturated oil |
| 1 |
sm |
Onion; chopped finely |
| 1 1/8 |
kg |
Guinea fowl; (2 1/2 lb) |
| 1/2 |
ts |
Paprika |
| 6 |
tb |
Water |
| 1 |
ts |
Tomato pur.e |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Clear honey |
| 1/4 |
ts |
Ground cinnamon |
| 125 |
ml |
Water; (4 fl oz) |
INSTRUCTIONS
GENERAL
FOR THE SAUCE
Put the couscous in a bowl, cover with lukewarm water and leave to soak for
10 minutes.
Tip the couscous into a large sieve lined with muslin or a fine-gauge sieve
and allow to drain. Place the sieve over a saucepan of boiling water, cover
with foil and steam for 35 minutes.
Transfer the couscous to a bowl and add the pine kernels, raisins, cinnamon
and cumin.
Heat 2 teaspoons of the oil in a non-stick frying-pan, add the onion and
fry over a medium heat for 5 minutes or until soft. Add to the couscous and
mix well.
Preheat the oven to Gas Mark 4 /180 °C /350 °F.
Stuff the guinea fowl with the couscous. (If there is any couscous left
over, place it in a greased ovenproof dish, cover with foil and bake for 45
minutes in the oven with the guinea fowl.) Place the guinea fowl in a
roasting tin, brush with the remaining oil and sprinkle with the paprika.
Bake in the oven for 30 minutes, then baste and add 3 tablespoons of water.
Return to the oven and 30 minutes later, baste again and another 3
tablespoons of water. Bake for another 15-30 minutes or until cooked
through and golden.
Remove from the oven, transfer to a warmed serving plate and leave to rest
while making the sauce.
Strain any excess fat out of the roasting tin, reserving the meat juices.
Place the roasting tin over a medium heat, strirring to scrape up and
dissolve the sediment left. Pour the juices into a small non-stick
saucepan. Add the tomato pur.e, lemon juice, honey, cinnamon and water, and
simmer, uncovered, for 10-15 minutes or until thickened slightly.
Serve the guinea fowl accompanied by the sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus holds the secret of answered prayer”