Stuffed Guinea Fowl Recipe
Summary
Ingredients
| Shallots | 2 , chopped | |
| 2 oz finely diced smoked | ||
| Streaky bacon | ||
| Butter | 1 Tablespoon | |
| 1/4 lb frozen chestnut puree | ||
| Egg | 1 , separated | |
| Breadcrumbs | 2 Tablespoon | |
| Mixed herbs | 1/2 Teaspoon | |
| 1/4 cup white port | ||
| Salt | To Taste | |
| Pepper | 1 | |
| Guinea fowl | 1 | |
| All purpose flour | 1 Teaspoon | |
| Creme fraiche | 3 Tablespoon | |
Directions
Put the shallots and bacon in a bowl with the butter and microwave, uncovered, on HIGH for 3 minutes.
Put the chestnut puree in a bowl and defrost in the microwave oven on HIGH for 3 minutes.
Add the shallots, bacon, egg white, breadcrumbs, half the mixed herbs, half the port and salt and pepper to the chestnut puree.
Mix thoroughly.
Stuff the guinea fowl with this mixture.
Truss.
Put the flour in a medium size roasting bag (10 x 15 inches/25 x 38 cm).
Shake the bag to distribute the flour evenly and put in the guinea fowl.
Close the bag with the tag provided and put in a deep dish with the bird breast side down.
Snip a corner of the roasting bag to allow the steam to escape.
Microwave for 8 minutes on HIGH.
Pour the cooking liquid out of the bag into a bowl through the snipped corner and return the bag to the oven with the bird breast side up.
Cook for a further 8 minutes on HIGH.
Pour the cooking liquid into the bowl.
Remove the guinea fowl from the bag and put in a dish.
Slide under a conventional broiler (grill) and brown for 5 minutes.
Add the remaining port and mixed herbs, the sour cream (creme fraiche), egg yolk and salt and pepper to the cooking liquid in the bowl.
Microwave, uncovered, on HIGH for 1 minute.
Stir well and pour into a sauceboat.
Carve the guinea fowl and the stuffing.
Put the chestnut puree in a bowl and defrost in the microwave oven on HIGH for 3 minutes.
Add the shallots, bacon, egg white, breadcrumbs, half the mixed herbs, half the port and salt and pepper to the chestnut puree.
Mix thoroughly.
Stuff the guinea fowl with this mixture.
Truss.
Put the flour in a medium size roasting bag (10 x 15 inches/25 x 38 cm).
Shake the bag to distribute the flour evenly and put in the guinea fowl.
Close the bag with the tag provided and put in a deep dish with the bird breast side down.
Snip a corner of the roasting bag to allow the steam to escape.
Microwave for 8 minutes on HIGH.
Pour the cooking liquid out of the bag into a bowl through the snipped corner and return the bag to the oven with the bird breast side up.
Cook for a further 8 minutes on HIGH.
Pour the cooking liquid into the bowl.
Remove the guinea fowl from the bag and put in a dish.
Slide under a conventional broiler (grill) and brown for 5 minutes.
Add the remaining port and mixed herbs, the sour cream (creme fraiche), egg yolk and salt and pepper to the cooking liquid in the bowl.
Microwave, uncovered, on HIGH for 1 minute.
Stir well and pour into a sauceboat.
Carve the guinea fowl and the stuffing.
Chef
