INGREDIENTS

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.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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