INGREDIENTS

INSTRUCTIONS

Heat 2 tbsp of oil in a pan. Add the onion and cook for 2-3 minutes
until softened, stirring occasionally.  2 Dice the peppers and set
aside. Finely chop the garlic, add to the  onions and sweat for another
minute.  3 Cut the chilli in half, remove the seeds and finely dice the
flesh.  Add to the pan with the peppers and half the sugar and cook for
two  minutes, stirring.  4 Coarsely grate the potatoes and layer in a
colander with 1 tsp salt  and a pinch of cayenne pepper. Set aside for
five minutes.  5 Heat a griddle pan. Add the vinegar to the pepper
mixture and boil  fast until reduced by half, stir in the stock and
sun-dried tomato  paste. Reduce the heat and simmer for about 10
minutes or until  thickened and reduced.  6 Season the guinea fowl
breast and brush the griddle pan with a  little oil. Add to the pan and
cook for 6-8 minutes, turning once  until tender and golden brown.
Leave to rest in a warm place.  7 Heat a large frying pan. Cut the
tomatoes into quarters, remove the  seeds and carefully cut away from
the skin, using a small sharp  knife. Cut the flesh into dice.  8 Add
the tomatoes to the pepper mixture and stir until well combined.  Taste
and add more sugar if necessary. Then cook for another minute  or two,
stirring occasionally.  9 Place the remaining 3 tbsp olive oil in a
small pan with the  turmeric and heat gently to combine. Then pass
through a fine sieve  into a small bowl.  10 Carve the guinea fowl.
Arrange the rosti in the centre of plates  and arrange the guinea fowl
on top.  11 Spoon around some of the red pepper marmalade and drizzle
the  edges with balsamic dressing and turmeric oil to serve.  Converted
by MC_Buster.  Recipe by: Can't Cook Won't Cook  Converted by MM_Buster
v2.0l.

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