Guinea fowl with fennel

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November 9, 2013 by dgarnett2013

Guinea fowl with fennel: River Cafe Cook Book Easy (No. 1; silver) by Rose Gray & Ruth Rogers


Serves 4

  • 2 Guinea Fowl – jointed into 8 pieces each
  • 4 garlic cloves
  • 2 tabs rosemary leaves
  • 1 red onion
  • 3 fennel bulbs
  • extra virgin olive oil
  • 10 pancetta slices
  • 250ml white wine

Wipe the guinea fowl pieces clean and trim off any fat.

Peel and finely chop the garlic and chop the rosemary. Peel the onion, and cut onion and fennel into eights. Cut the pancetta into 1cm pieces.

Preheat the oven to 200 degrees C.

Mix the garlic and rosemary with salt and pepper. Put the guinea fowl into a bowl, drizzle with olive oil and add the garlic mixture. Turn each piece over to thoroughly coat.

Put the guinea fowl in one layer in a roasting tin and scatter the fennel, red onion and pancetta over. Drizzle with olive oil and roast for 1/2 hour.

Add the wine and roast for a further 20 mins. Raise the heat to 225 degrees for the last few minutes to brown.

Made the day parents were allowed to watch ballet class.

roseatballet roseatballet2

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