Guinea Fowl with Apple
1 Guinea Fowl
170ml (6fl oz) Double Cream
3-4 Rashers Streaky Bacon
3 Dessert Apples
85g (3oz) Butter
85ml (3fl oz) Apple Brandy (Calvados) [optional]
Salt and Pepper
Pre-heat oven to 190°C: 375°F: Gas 5.
Season the bird well and wrap with bacon.
Heat 55g (2oz) of butter and fry the thinly sliced apples for 2 to 3 minutes.
Grease a casserole dish with the remaining butter, add the bird and arrange the apple slices around, pour over half of the cream.
Roast, basting from time to time for 45 minutes or until cooked.
Insert a skewer into the thigh to test, if the juices run clear it is cooked.
Remove the bird to a serving dish and keep warm.
Stir in the remaining cream (and apple brandy - if use) to the apples, reheat gently.
Serve with the sauce.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved