Recipe of the Month - September 2018
Pot Roasted Guinea Fowl with Lentils, Sherry and Bacon
Perfect for Autumn Evenings.
Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
- 1 tbsp olive oil, plus extra for drizzling
- 50g butter
- 1 x small guinea fowl
- 100g smoked bacon, cut into lardons
- 1 x carrot, finely chopped
- 1 x onion, finely chopped
- 2 x celery sticks, finely chopped
- 2 x bay leaves
- 100g puy lentils
- 100ml dry sherry
- 225ml chicken stock
- ½ bunch tarragon
- 1 tbsp dijon mustard
- For the sauce:
- 100ml double cream
- Juice ½ lemon
- Handful of tarragon leaves
- Handful of parsley leaves
Heat oven to 180ºC. In a roomy, flameproof casserole dish, heat the oil and butter until foaming. Season the guinea fowl all over. Spend a good 10 minutes gently frying it on all sides until browned, and then remove to a plate.
Fry the bacon in the same dish until starting to colour, then add the carrot, onion, celery and bay leaves, and fry for 10 mins until the vegetables have softened. Stir in the lentils, then pour the Sherry and chicken stock over, to just cover, and add the tarragon. Nestle the bird back among the lentils, breast-side up, cover with a lid and put in the oven for 1 hour.
While the bird is roasting, make the sauce. Bring the cream and lemon juice to the boil and season. Remove from the heat, add the herbs, purée with a hand blender and set aside.
When the guinea fowl is ready, remove from the dish and give the lentils a good stir. Add the mustard and a drizzle of olive oil to the lentils, then transfer them to a serving plate. Place the guinea fowl on top and serve with the sauce alongside with your favorite vegetables.