INGREDIENTS

INSTRUCTIONS

ONION GRAVY
PARSNIP CHIPS
STUFFING
1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a saute pan
(suitable for the oven). Remove supremes (breast and joint) from guinea
fowl. Fry the supremes for 1 minute on each side.
2 Season and transfer to the oven for 10-15 minutes until cooked through.
Remove from the oven and allow to rest, reserving the juices. Serve with
the onion gravy, parsnip chips, stuffing and thyme.
  ONION GRAVY:
1 Heat the oil in a small frying pan. Peel and slice the onion and fry
until softened. Add 200ml of the red wine, the balsamic vinegar and reduce
until thickened.
2 Put the reserved guinea fowl juices in a small pan and heat. Add the
remaining red wine, onion mix and the butter to the pan and heat through.
  PARSNIP CHIPS:
1 Heat a medium pan third filled with sunflower oil. Finely slice the
parsnip and deep fry until crisp and golden. Drain on kitchen paper and
season.
  STUFFING:
1 Preheat the oven to 220c/425f/Gas 7. Heat the oil in a small frying pan
and fry the onion until softened. Beat the egg in a bowl and season. Mix
the egg, onions, sage and breadcrumbs in a bowl. Mould into balls and place
in a greased gratin dish and bake for 5 mins.
Converted by MC_Buster.
Per serving: 2230 Calories (kcal); 91g Total Fat; (41% calories from fat);
176g Protein; 109g Carbohydrate; 698mg Cholesterol; 829mg Sodium Food
Exchanges: 5 Grain(Starch); 23 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 8
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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