Guinea Fowl Urubamba Recipe
Ingredients
| Guinea fowl | 1 Medium (2 Small Ones) | |
| Butter | 2 Ounce (About 50 Gram Or 4 Tablespoon) | |
| Garlic | 1 Clove (5 gm), crushed | |
| Red pepper | 4 , deseeded and thinly sliced | |
| Green pepper | 1⁄2 , deseeded and thinly sliced | |
| Button mushrooms | 1⁄4 Pound, trimmed (About 100 Gram Or 4 Cups) | |
| Canned corn kernels | 2 Ounce, drained (About 50 Gram Or .25 Cup) | |
| Calvados/Brandy | 3 Fluid Ounce (About 85 Milliliter Or 3/8 Cup) | |
| Butter | 1⁄2 Ounce (About 15 Gram Or 1 Tablespoon) | |
| Flour | 1⁄2 Ounce (About 15 Gram Or 2 Tablespoon) | |
| Chicken stock cube | 4 , dissolved in 45 milliliter or 3 tablespoons of hot water | |
| Dry cider | 1⁄4 Pint (About 150 Milliliter Or 5/8 Cup) | |
| Single cream | 1⁄4 Pint (Use Light Variety, About 150 Milliliter Or 5/8 Cup) | |
| Nutmeg | 1 Pinch | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
1 Preheat the oven to 200°C, 400°F; gas 6.
2 Cut the guinea fowl into 4 serving pieces and place them in a roasting pan.
Smear them with the butter and bake in the pre- heated oven for 25-30 minutes, basting occasionally, until golden-brown.
3 Meanwhile, make the sauce: melt the butter in a pan, and stir in the flour and cook over a low heat for 2-3 minutes.
Remove from the heat and gradually stir in the stock and cider.
Bring to the boil, stirring constantly, then boil the sauce rapidly for 5 minutes.
Stir in the cream and boil for a further 2 minutes.
Season with salt, pepper and nutmeg and keep on one side until needed.
4 Pour the fat from the cooked guinea fowl into a frying pan (skillet), add the garlic, sliced peppers, mushrooms and corn kernels, and fry gently for 4 or 5 minutes, until the peppers are soft.
Then remove from the heat.
KeepHhe guinea fowl warm in a lowoven while serving the first course.
5 Just before serving, reheat the cider sauce.
Place the guinea fowl on top of the vegetables in the pan and heat through gently.
Heat the calvados or brandy in a small pan.
Pour the cider sauce over the guinea fowl, pour the heated calvados or brandy around the vegetables and ignite with a long taper.
6 Serve immediately with Coconut Rice and a Mexican Mixed Salad.
Tip: Chicken pieces can be used in place of the guinea fowl if pre- ferred.
2 Cut the guinea fowl into 4 serving pieces and place them in a roasting pan.
Smear them with the butter and bake in the pre- heated oven for 25-30 minutes, basting occasionally, until golden-brown.
3 Meanwhile, make the sauce: melt the butter in a pan, and stir in the flour and cook over a low heat for 2-3 minutes.
Remove from the heat and gradually stir in the stock and cider.
Bring to the boil, stirring constantly, then boil the sauce rapidly for 5 minutes.
Stir in the cream and boil for a further 2 minutes.
Season with salt, pepper and nutmeg and keep on one side until needed.
4 Pour the fat from the cooked guinea fowl into a frying pan (skillet), add the garlic, sliced peppers, mushrooms and corn kernels, and fry gently for 4 or 5 minutes, until the peppers are soft.
Then remove from the heat.
KeepHhe guinea fowl warm in a lowoven while serving the first course.
5 Just before serving, reheat the cider sauce.
Place the guinea fowl on top of the vegetables in the pan and heat through gently.
Heat the calvados or brandy in a small pan.
Pour the cider sauce over the guinea fowl, pour the heated calvados or brandy around the vegetables and ignite with a long taper.
6 Serve immediately with Coconut Rice and a Mexican Mixed Salad.
Tip: Chicken pieces can be used in place of the guinea fowl if pre- ferred.
Chef
