I’ve been quite quiet recently on the blogging front, no real reason except life has been really busy. I’m spending a lot of flying days away from base at the minute. Which means when I do get home there are loads of jobs to do and dedicating much of it to creating spectacular dinners isn’t the priority. Sadly. I have managed to knock a few up and this was one of those numbers. I love guinea fowl, it’s like what chicken should taste of. The ones we can get in the shops only tend to be 1kg in weight. This doesn’t really go very far, unless… I decided to get my butchery hat out and french bone the leg. This is possibly the best way to eat any sort of poultry. It is a faff, but the rewards are delicious. The dish looks great, but actually only contains four ingredients! Guinea fowl, fennel, potatoes, peas.
Whilst being busy, we visited London last weekend and the magnificent Hawksmoor. I’ll let the photo do the talking.
Their meat is from the Ginger Pig, and is by far the best steak you can get easy access to. Its actually purple inside rather than red, it’s aged so well. It then comes with perfectly seasoned. Can’t recommend a visit enough. I’ve been three times now and every time I expect to it let me down. Luckily it keeps coming up trumps.
My new iphone is on its way, so can’t wait to be getting some better pictures.
- 1 Guinea Fowl
- 2 Bulbs Fennel
- 100g Fresh Peas
- 500g New Potatoes
- 500ml Chicken Stock
- Take off the breasts and and legs. Follow my link above of how to French bone the legs. Keep the breasts aside. Brown the carcass in a pan, then add the chicken stock. Simmer for a hour. Remove the carcass and reduce the stock until thick.
- Trim two fat slices of fennel, cut the rest up smaller and boil in salted water until very soft. Drain and puree.
- Boil some potatoes and add a knob of butter at the end. Griddle the fennel slices for 5 minutes a side on medium heat.
- Cook the breasts while the french trimmed legs reheat in the oven ( 180c 7 minutes). Finally boil the peas for 2 mins and serve.