On TV Tomorrow
- 20:00 - The Great Sport Relief Bake Off - Great British Bake Off Special: The Great Sport Relief Bake Off
- 21:00 - The Hairy Bikers' Food Tour of Britain - Oxfordshire
- 22:00 - The Hairy Bikers' Food Tour of Britain - East Sussex
- Prep time:
- 25 min, plus 1 hr marinating
- Cook time:
- 30 min
Nutty-tasting toasted cumin complements seasonal guinea fowl in this warming recipe by Frank Bordoni
Method1. Combine all the ingredients for the marinade and use to rub over the guinea fowl breasts. Leave for 1 hour in the fridge before draining and patting the meat dry.
2. Heat the oil in a hot frying pan and add the breasts, skin side down. Sear for 4-5 minutes then turn over and seal the other side. Add the button onions and thyme and cook for a few minutes before adding the honey and stock. Cover the pan and continue to cook for a further 15 minutes, shaking the pan from time to time.
3. While the guinea fowl is cooking, make the fritters. Combine the grated potatoes with the courgette and leave for 5-10 minutes. Squeeze out any excess liquid and add lemon zest, thyme, salt and black pepper. Mix well, divide the mixture into small handfuls, shape into balls and flatten.
4. Heat the olive oil in a sturdy frying pan and fry the fritters for about 5 minutes on each side. Drain on kitchen paper and place in the centre of each plate. Remove the guinea fowl breast from the pan and slice each one before arranging on top of the fritters. Add the butter to the juices in the pan, lightly whisk and pour over the meat before serving.
For the marinade
- 1 lemon, juice only
- 2 cloves garlic
- 2 tsp cumin seeds, toasted
- 1 tsp ground cumin
- 1 tbsp extra virgin olive oil
For the guinea fowl
- 4 x 150 g guinea fowl breasts
- 1 tbsp light olive oil
- 250 g baby or button onions
- 2 sprigs thyme
- 1 tbsp clear honey
- 100 g unsalted butter
- 100 ml chicken stock
For the rosti