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Two Style Guinea Fowl
Rare Recipe from Ty'n Rhos near Caernarfon
Steve and Hilary Murphy took over Ty'n Rhos on the edge of Snowdonia just three months ago. While Hilary attends to front of house, Steve is busy producing the food. Steve cooks for the guests rather than cooking for accolades.
Two Style Guinea Fowl
INGREDIENTS
- 1 guinea fowl
(ask your butcher to remove breasts and legs but ask for the carcass for stock) - 2 slices smoked streaky bacon
- Selection of root vegetables (carrot, parsnip, swede or turnip)
- 2 sprigs of thyme
- Seasoning
METHOD
- Carcass
Roast on a tray with some root veg (washed but unpeeled) for half an hour an hour 200-250°C . Transfer to a saucepan, just cover with water, simmer for 1 hour. Strain. Return liquid to pan, boil until liquid reduces by half.
- Legs
Pan fry with a little oil to brown. Transfer to a roasting dish, sitting legs on rough diced root veg (washed but unpeeled) plus 2 diced slices of streaky bacon. Add 2 sprigs of thyme (or some dried thyme if fresh not available), a small glass of red wine and seasoning. Half cover with stock from the carcass, cook in the oven for 1-2 hours (until tender) at 150°C. Remove legs, strain stock and add to the rest of the carcass stock from which you make into a light gravy.
- Breast
Colour in a frying pan with a little oil. Transfer to oven and roast for approximately 10 minutes at 190°C until just cooked through (try not to overcook or the breast will be dry).
When you put the breast into the oven also put the leg back in (in a little stock) to reheat and crisp up a little. Bring both out at the same time and leave to stand for 2 minutes covered with tin foil to keep warm.
- Serve
Serve with whatever vegetables and potatoes you like. We choose to serve this dish with a potato rosti, parsnip mash and braised red cabbage. A gravy made from the reduced stock finishes this dish.