Guinea Fowl with Pears and Walnuts (2)

An autumnal pot roast from Nigel Slater.

Guinea Fowl with Pears and Walnuts (2)
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Guinea Fowl with Pears and Walnuts (2)
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  1. Preheat the oven to 200C/gas mark 5 . Season the guinea fowl with salt then lightly brown on all sides in the oil over a medium heat.
  2. Transfer to a casserole dish in which it will fit snugly with room for the pears and swede around it. Halve the pears and tuck them around the bird. Peel the swede, then cut into large cubes, about 2cm square, then add to the pot.
  3. Pour in the apple juice and bring to the boil. As soon as the juice has boiled, turn off the heat, cover with a lid, and place in the preheated oven.
  4. Roast the guinea fowl for 45 minutes till the meat is tender and can be easily pulled away from the bone. In a dry frying pan, lightly toast the walnuts, adding them to the pot-roast half way through through cooking.
  5. When the guinea fowl is tender, remove from the oven and pull off the legs and wings and slice the breast thickly. Divide between two wide, shallow bowls or deep plates, spoon over the pears and swedes, then ladle over the juices. Serve with bread and a spoon.
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