Guinea Fowl, Broad Beans, Gem Lettuce and Bacon

Guinea Fowl, when in season it’s always in my local butcher’s shop and I love eating it in retaurants but have never really tried cooking it at home. But look at this recipe, the simplicity of the ingredients and the combination of flavours is what this weather is for – gamey meat, bacon, beans and warm lettuce. It is crying out for a wonderful wine – which is, of course, what I was happy to drink with it. This serves six, but you can vary quite easily for your number.

I have put this on now so that you can make the if you want. When I get a good enough photo a picture will follow.

Ingredients

  • 6 boneless guinea fowl breasts
  • 300ml of chicken stock
  • 150ml of double cream
  • sea salt and pepper
  • 300g broad beans (podded)
  • 150g bacon lardons
  • 3 tablespoons olive oil
  • 75g unsalted butter, diced
  • 3 little gem lettuces quartered lengthways

Preparation method

  1. Place each of the breasts into clingfilm and tightly twist and seal then immerse into a pan of boiling water and poach for 5 minutes. Remove from the pan allow them to cool and chill for 30 minutes.
  2. Bolil the stock in a pan and reduce by half, add the cream letting it bubble and reduce by half again making a rich creamy sauce. Season to taste.
  3. Blanch the broad beans in boiling water for about 3 minutes, drain and refresh in cold water to stop them cooking. Strip them of the tough outer skins.
  4. Saute the lardons until they are crisp, drain them and keep warm.
  5. Heat the olive oil in a frying pan, unwrap the guinea fowl and pan fry skin side down for five minutes, turn them over and cook for further 3 minutes. Remove from the pan and keep warm for five minutes.
  6. Now, on a  low heat whisk the butter into the sauce add the lettuce, broad beans then season and cook for 2 minutes until the lettuce begins to wilt.
  7. To plate, using a slotted spoon put the wilted lettuce and broadbeans onto a warm plate. Slice each breast into three and place on top. Scatter over the bacon. Spoon over more of the sauce.

 

About Cooking At Zero Degrees

This is a blog (it also works on an ipad and now has a Facebook page) about what we eat at home. Starters, mains, sauces, side dishes, cocktails and links to local shops. It’s all here. Food is fun, it should be fun to make and fun to eat. For some people making a meal is a chore. If it is then don’t do it; but please, it’s better to eat something, anything, that you make at home from scratch, because prepared, packaged supermarket dinners and food have about as much flavour as the plastic or cardboard package they come in. Food cultivation and husbandry is not just a moral argument. Eggs that don’t come from battery hens do taste better, cattle properly reared have more flavour - and just think about it: at its most simple, if they’re not being pumped full of chemicals then you’re not being pumped full of chemicals. How good is that? If you can buy local, use your neighbourhood shops, you will miss them when they are gone. Most of all, have fun making a meal of it! Oh, and why at zero degrees? Because that’s where we live – in Greenwich, London.
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