Guinea Fowl with Grapes Recipe
Ingredients
| Guinea fowl | 2 | |
| Butter | 50 Gram | |
| Shallots or small onions - 100 g, peeled | ||
| Unsmoked streaky bacon rashers - 4, rinded | ||
| Hot white stock or water and 1/2 chicken cube - 300 ml | ||
| Dry sherry | 150 Milliliter | |
| Black grapes | 100 Gram, halved | |
| Salt | 1 To taste | |
| black pepper | 1 | |
| Cornflour - 2x5 ml spoons | ||
| Water | 0.5 Cup (16 tbs) (To finish:) | |
| Fresh watercress | ||
Directions
GETTING READY
1) Wash the birds and dry them.
2) Secure with string for ease of handling.
MAKING
3) In the cooker, heat the butter and brown the guinea fowl all over.
4) Take out from cooker and drain well.
5) In hot butter, saute the shallots, lift out then lightly fry the bacon.
6) Lift out bacon as well and drain off any excess butter from the cooker.
7) Stir in stock or water and stock cube and sherry to the cooker and stir well to remove any residues from the base of the cooker.
8) With rim side down, place the trivet, in the cooker.
9) Stand the guinea fowl on the trivet, and surround with the shallots and grapes.
10) Sprinkle with a little salt and pepper and lay the bacon over the breast of the birds.
11) Place the lid to close the cooker, bring to high pressure and cook for 12 minutes.
12) Reduce the pressure quickly.
13) Lift out the guinea fowl and remove the string.
14) To a warmed serving dish, transfer the guinea fowl and surround with the shallots and grapes, keep hot.
15) Remove the trivet from the cooker and return the open cooker to the heat.
16) In the stock, stir the cornflour, blended with a little water.
17) Boil the liquid, stirring continuously.
18) Taste and adjust the seasoning of the sauce as necessary.
SERVING
19) In a sauce boat, pour the sauce to serve with the guinea fowl.
20) Garnish the fowl, with fresh watercress just before serving.
1) Wash the birds and dry them.
2) Secure with string for ease of handling.
MAKING
3) In the cooker, heat the butter and brown the guinea fowl all over.
4) Take out from cooker and drain well.
5) In hot butter, saute the shallots, lift out then lightly fry the bacon.
6) Lift out bacon as well and drain off any excess butter from the cooker.
7) Stir in stock or water and stock cube and sherry to the cooker and stir well to remove any residues from the base of the cooker.
8) With rim side down, place the trivet, in the cooker.
9) Stand the guinea fowl on the trivet, and surround with the shallots and grapes.
10) Sprinkle with a little salt and pepper and lay the bacon over the breast of the birds.
11) Place the lid to close the cooker, bring to high pressure and cook for 12 minutes.
12) Reduce the pressure quickly.
13) Lift out the guinea fowl and remove the string.
14) To a warmed serving dish, transfer the guinea fowl and surround with the shallots and grapes, keep hot.
15) Remove the trivet from the cooker and return the open cooker to the heat.
16) In the stock, stir the cornflour, blended with a little water.
17) Boil the liquid, stirring continuously.
18) Taste and adjust the seasoning of the sauce as necessary.
SERVING
19) In a sauce boat, pour the sauce to serve with the guinea fowl.
20) Garnish the fowl, with fresh watercress just before serving.
Chef
