Goodbye, Oh My Arteries, I Knew You Well
Otherwise known as dinner.
We tried guinea fowl for the first time today. The recipe was semi-made-up and worked very nicely. Here we go:
Take one guinea fowl. Plucked, gutted and prepared for eating, preferably.
Put it in a roasting tin which has a cover, breast up. Lay some rashers of bacon over it, and brush it with some olive oil.
Take two red onions. Peel and chop into largeish chunks. Place these around the guinea fowl in the roasting tin.
Put the tin in the oven at 200 degrees centigrade for twenty minutes. Then reduce the heat to 160 until the bird is cooked.
While that’s cooking, prepare some potatoes and put them in a tin with some olive oil. Once the heat is reduced, put them in the oven to roast.
When the bird is done, put it on a carving board to rest. Take the roasting tin and put it on the hob. Add a few handfuls of chopped dried apricots, chopped prunes, raisins and chopped mushrooms. Take the bacon from the bird’s breast and cut it up. Place that in the tin too, and fry off the mushrooms.
Add some water and some jam or jelly of some sort — we used some blackcurrant jelly, and the remains of some rather nice raspberry jam which was nearly all gone. Let it boil a bit, and add some cornflower paste to thicken, and a bit of balsamic vinegar. Let the flour cook out.
When the sauce is done, carve up the bird, pour the sauce over it and serve with the potatoes and any vegetables you fancy. We used green beans picked fresh from the garden.
Anyway, guinea fowl is nice. I strongly recommend it.