Pot-roast guinea fowl with pistachio stuffing
- December 2007
- Serves 2
- Ready in 2 hours
Guinea fowl is not just a pot roast, this succulent bird makes classy centrepiece to a dinner table.
- 51.2g (14.2g saturated)
- 21.9g (12.4g sugar)
- 1 (about 1kg) guinea fowl with giblets
- 2 rashers dry-cured smoked streaky bacon
- 200g coarsely minced pork
- Leaves of 1 fresh rosemary sprig
- 2 garlic cloves
- 50g shelled pistachios
- ½ tsp salt
- ½ tsp finely ground black pepper
- 2 tbsp brandy
- 2 outer leaves of a savoy, round cabbage or cavolo nero
- 1 tbsp butter, softened
- 2 tbsp olive oil
- 6 small shallots, peeled and
- left whole
- 1 celery stick, roughly sliced
- 2 carrots, thickly sliced
- 1 tbsp plain flour
- 100ml white wine
- 1 tbsp tomato purée
- Remove the giblets from the guinea fowl, then chop the liver very finely with the bacon. Discard the rest of the giblets. Add to a large bowl with the pork mince. Chop the rosemary and garlic with the pistachios and fold into the meat. Season with the salt and ground black pepper and stir in the brandy. Chill until needed.
- Blanch the cabbage leaves in boiling water for 2 minutes, then drain and plunge into a bowl of cold water. Drain again and pat dry with kitchen paper. Divide the stuffing mixture between the cabbage leaves, wrapping the soft leaves around the meat and shaping to make 2 neat, round packages.
- Lightly season the cavity of the guinea fowl, then pop in the leaf-wrapped stuffing. Smear the butter over the outside of the bird and season with a little more salt.
- Heat the olive oil in a casserole or large pot with a lid over a medium-high heat, and brown the guinea fowl all over. Transfer the bird to a plate, then add the shallots, sliced celery and carrots to the casserole or pot and fry quite briskly for 10 minutes, allowing them to caramelise slightly. Add the flour, cook for 1 minute, then add the wine, tomato purée and 200ml water. Return the bird to the pot, breast-side up. Cover, reduce the heat to medium-low and simmer for about 11/4 hours. To test the bird is cooked, pierce the leg to check the juices run clear. Allow the cooked bird to rest in the gravy for 10 minutes before slicing up.
- Serve the guinea fowl with the parsnip and nutmeg mash topped with spiced breadcrumbs, see below.
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