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Guinea fowl with spiced pomme fondant, roast red onions and medlar sauce

Ed Baines from Great Food Live
Cook your significant other an easy supper with restaurant class, Ed Baines' juicy roast guinea fowl wrapped in bacon

Guinea fowl with spiced pomme fondant, roast red onions and medlar sauce

Method

1. Preheat the oven to 180C/gas 4. Rub half of the butter over the guinea fowl pieces and season with a pinch each of salt, pepper and nutmeg. Wrap each portion in a rasher of bacon and place in a roasting pan or other ovenproof dish.

2. Peel the onions and, without removing the root, cut them in quarters so that the segments are held together. Drizzle with the olive oil and balsamic vinegar, then add some seasoning and place in the pan with the guinea fowl.

3. Cut the potatoes into quarters and lay them in an earthenware dish. Melt the remaining butter with the cayenne pepper and brush the mixture all over the potatoes. Pour enough chicken stock into the earthenware dish to cover the potatoes by two-thirds.

4. Place the guinea fowl, onions and potatoes in the oven for 45 minutes. When cooked, remove the guinea fowl and onions from the roasting pan and set aside separately.

5. Put the roasting pan over a medium-high heat on the stovetop. Pour the wine and chicken stock into the pan, bring to a boil stirring vigorously and simmer until the liquid has reduced to one-fifth of its original volume. Add the medlar jelly and stir well. Strain the sauce through a sieve into a jug.

6. Serve the guinea fowl, onions and potatoes with the medlar sauce poured over.

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Serves: 2

Prep: 25 min
Cook: 1 hr

Ingredients
60g Butter, softened
1 Guinea fowl, portioned into breasts (bone-on), thighs and drumsticks
salt and pepper
pinch grated nutmeg
6 rashers smoked streaky bacon
2 large red onions
2 tbsp Olive oil
2 tsp Balsamic vinegar
2 Maris Piper potatoes
1 tsp cayenne pepper
250ml chicken stock