Roasted guinea fowl with wild mushrooms and spinach

Method

1. Preheat the oven to 200C/gas 6.

2. Set aside the guinea fowl legs and put the guinea fowl breasts (on the bone) in a roasting tin. Season the breasts with salt and pepper and roast for 20 minutes until the juices run clear when pierced with a skewer. When the meat is cooked, remove from the oven, cover with aluminium foil and leave to rest for 8-10 minutes in a warm place.

3. Meanwhile heat the oil in a large pan, tip in the onions and cook until softened. Pour in the chicken stock, add the legs and poach for about 25-30 minutes until cooked all the way through.

4. Remove the legs from the poaching liquor and shred the leg meat.

5. Turn up the heat on the stove and bubble the poaching liquid until reduced by half.

6. Add the cream, mushrooms and shredded meat to the sauce and cook for a further three minutes.

7. Heat the butter in a separate pan and add the spinach.

8. Cook until the spinach has wilted and drain well.

9. Arrange a serving of spinach in the centre of each plate and top with the leg meat and mushroom mixture.

10. Carve the breast and put on top of the leg meat and mushrooms. Season to taste with salt and pepper and serve while still piping hot.


Made with produce from Landinabo Farm Shop - finalists of the Local Food Hero Awards 2007.

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Ingredients

2 Guinea fowl, legs removed
2 tbsp vegetable oil
4 Shallots, chopped
1 litre chicken stock
4 tbsp double cream
100g wild mushrooms, roughly chopped
10g Butter
200g Spinach, washed
1 lemon, juice only
2 tbsp chopped flat-leaf parsley

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