Name: Guinea Fowl with Garlic Herb Crust
Ingredients: 2 Garlic bulbs; separated into; ; cloves; 2 tb Olive oil; about; 2 350 g guinea fowl butterfly; (without legs); 1 ts Chopped fresh coriander; flat-leaf parsley; ; and tarragon; 1/2 ts Prepared English or Dijon mustard; 1 tb Grated Parmesan; 1 tb Balsamic vinegar; Salt and freshly ground black pepper; Red pepper marmalade; to serve

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CATEGORY	CUISINE	TAG	YIELD
	Sami	Food &, Drink	4	servings

INGREDIENTS

2		Garlic bulbs; separated into
		; cloves
2	tb	Olive oil; about
2		350 g guinea fowl butterfly; (without legs)
1	ts	Chopped fresh coriander; flat-leaf parsley
		; and tarragon
1/2	ts	Prepared English or Dijon mustard
1	tb	Grated Parmesan
1	tb	Balsamic vinegar
		Salt and freshly ground black pepper
		Red pepper marmalade; to serve

INSTRUCTIONS

Method 1 Preheat the oven to 200c/400f/Gas 6. Place the garlic cloves in a
piece of foil and drizzle over a few drops of the olive oil. Wrap to form a
parcel and bake directly on the oven shelf for 30-40 minutes until
completely softened. Remove from the oven and leave to cool a little in the
parcel.
2 Heat a griddle pan until hot. Season the guinea fowl. Brush the pan with
a little of the olive oil, add the guinea fowl, skin-side up and cook for 1
minute. Turn over and cook for another 1-2 minutes on each side of the
breast until the skin is marked.
3 Transfer to a roasting tin and roast for about 15 minutes until just
tender.
4 Preheat the grill until hot. Reserve four of the garlic cloves for
garnish. Squeeze out the pulp from the rest and work down with the blade of
a knife, removing any sprouting green pieces. Place in a bowl and stir in
the herbs.
5 Remove the bones from the guinea fowl, separating and removing the
breasts. Brush each one with a smear of the mustard and top with a generous
helping of the garlic mixture.
6 Sprinkle a little finely grated Parmesan over the garlic herb crust.
Quickly heat under the grill for a minute or two until a light crust has
formed.
7 Re-heat the red pepper marmalade and divide among the serving plates. Top
each one with a guinea fowl breast. Mix together two teaspoons of the olive
oil with the balsamic vinegar and drizzle around the edges of the plates.
Garnish with the reserved whole garlic cloves and serve at once.
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