Pot-roast guinea fowl with lentils, Sherry & bacon

Pot-roast guinea fowl with lentils, Sherry & bacon might be a good recipe to expand your main course recipe box. For $11.5 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains approximately 106g of protein, 90g of fat, and a total of 1474 calories. It is a good option if you're following a gluten free diet. This recipe from BBC Good Food has 107 fans. A mixture of tarragon, bay leaves, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is super. Pot-roast guinea fowl with cabbage & bacon, One-pot roast guinea fowl, and Guinea fowl with roast chestnuts are very similar to this recipe.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 80 minutes

 

Ingredients:

100g smoked bacon lardons

2 bay leaves

50g butter

1 carrot, finely chopped

2 celery sticks, finely chopped

225ml chicken stock

1 tbsp Dijon mustard

100ml double cream

100ml dry sherry

1 small guinea fowl

juice ½ lemon

100g puy lentils

1 tbsp olive oil, plus extra for drizzling

1 onion, finely chopped

handful each tarragon leaves and parsley leaves

½ bunch tarragon

Equipment:

casserole dish

oven

Cooking instruction summary:

Heat oven to 180C/160C fan/gas 4.In a roomy flameproof casserole dish,heat the oil and butter until foaming.Season the guinea fowl all over. Spend agood 10 mins gently frying it on all sidesuntil browned, then remove to a plate.Fry the bacon in the same dish untilstarting to colour, then add the carrot,onion, celery and bay, and fry for 10 minsuntil the vegetables have softened. Stirin the lentils, pour over the Sherry andchicken stock to just cover, and add thetarragon. Nestle the bird back among thelentils, breast-side up, cover with a lidand put in the oven for 1 hr.While the bird is roasting, make thesauce. Bring the cream and lemon juiceto the boil and season. Remove from theheat, add the herbs, purée with a handblender and set aside.When the guinea fowl is ready,remove from the dish and give thelentils a good stir. Add the mustardand a drizzle of olive oil to the lentils,then transfer them to a serving plate.Place the guinea fowl on top and servewith the sauce alongside.

 

Step by step:


1. Heat oven to 180C/160C fan/gas 4.In a roomy flameproof casserole dish,heat the oil and butter until foaming.Season the guinea fowl all over. Spend agood 10 mins gently frying it on all sidesuntil browned, then remove to a plate.Fry the bacon in the same dish untilstarting to colour, then add the carrot,onion, celery and bay, and fry for 10 minsuntil the vegetables have softened. Stirin the lentils, pour over the Sherry andchicken stock to just cover, and add thetarragon. Nestle the bird back among thelentils, breast-side up, cover with a lidand put in the oven for 1 hr.While the bird is roasting, make thesauce. Bring the cream and lemon juiceto the boil and season.

2. Remove from theheat, add the herbs, purée with a handblender and set aside.When the guinea fowl is ready,remove from the dish and give thelentils a good stir.

3. Add the mustardand a drizzle of olive oil to the lentils,then transfer them to a serving plate.

4. Place the guinea fowl on top and servewith the sauce alongside.


Nutrition Information:

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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