Recipes


Roast Guinea Fowl

Roast Guinea Fowl

2014 Chesterfield Food and Drink Awards Young Chef of the Year, Natasha Hart, who studied Professional Cookery at Chesterfield College, shares her Roast Guinea Fowl with Beetroot, Fondant Potato and Buttered Cabbage recipe – perfect for an alternative Christmas dinner.

(Also featured in the Taste cook book  – local recipes compiled by Chesterfield College to raise funds for Ashgate Hospicecare.)

 

Ingredients:                                                                                                     

Roast Guinea Fowl with Beetroot:

  • 50ml of olive oil
  • 2 guinea fowl, free-range
  • 8 baby beetroots
  • 1 tbsp of Maille red wine vinegar
  • 2 sprigs of fresh thyme
  • 100ml of water
  • salt and pepper
  • 1 tsp of fresh ginger, grated

 

Potato Fondant and Buttered Cabbage:

  • large potatoes
  • butter
  • seasoning
  • oil
  • stock
  • 1 savoy cabbage
  • 1 tbsp of butter

 

Method:

Start by pre-heating the oven to 200˚C/gas mark 6.

Cook the beetroot by wrapping in foil and placing in the oven for 45 minutes or until tender, or alternatively you can place in a large pot of boiling water with a dash of vinegar and simmer until tender.

Put fondants on to brown in oil add stock and butter bake till tender.

Remove the beetroot from the oven or water and allow to cool slightly. While still warm peel the beetroot with a small knife and dice into 1cm cubes. Or leave whole if using baby beets.

Prepare guinea fowl breast

Heat half the olive oil in a large oven proof fry pan and sear the guinea fowl for 4 minutes on each side until golden brown. Add the beetroot, vinegar, thyme, ginger and season generously with salt and pepper. Place the pan into the oven for 30 minutes

Remove the pan from the oven and use a slotted spoon to lift out the guinea fowl pieces, allowing all the juices from the bird to drip back in the pan. Sauté cabbage in butter water and season till tender.

Place the pan back onto a high heat and reduce for 2-3 minutes. Add the remaining olive oil and a pinch of seasoning and serve with the hot guinea fowl.

Finish and plate.

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