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Stuffed and roasted guinea fowl
Fruit and vegetables
2
shallots
, finely chopped
2
garlic
cloves, finely chopped
1 handful
chestnut mushrooms
, finely chopped
1 tsp chopped fresh
thyme
leaves
100g/3½oz baby
spinach
150g/5½oz
Brussels sprouts
, thinly sliced on a mandoline
1 red
apple
, peeled and finely chopped
Tins, packets and jars
100ml/3½fl oz
chicken stock
Cooking ingredients
4 tbsp
olive oil
salt and freshly ground
black pepper
2 tbsp roughly chopped
chestnuts
Dairy, eggs and chilled
40g/1½oz unsalted
butter
25g/1oz
butter
50ml/2fl oz
double cream
Meat, fish and poultry
12 very thin slices smoked
pancetta
1 whole
guinea fowl
, legs removed and boned (crown left whole)
Other
50ml/2fl oz
Madeira
Back to recipe
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