recipe: guinea fowl w/ salted lemon & prunes

guinea fowl w/ salted lemon & prunes

roast guinea fowl w/ red onions, salted lemon & prunes

IngredientsMakes: 1770g (4)

360g	(3)	red onions
20g		garlic
20g		olive oil
1050g		guinea fowl raw
150g		sweet potato
10g	(1)	chicken stock cube
250g		boiling water
20g	(1/4)	salted lemons	(recipe below)
10g		lemon oil	(from salted lemons)
43g		prunes
120g	(1)	apple
50g		olive oil
1g		salt flakes

Method

Heads up uW = micro Wave . . .

Peel garlic & crush it leaving it in whole pieces.

Peel onions & cut into six wedges each.

Place them in a uW friendly jug w/ the garlic & olive oil - uW 800W / 5mins turning them over half way through.

Brown the skin of the bird all round until golden while the onions soften.

Put the bird to one side once browned, and using the same pan add the softened onions garlic & oil.

Cook them until they've started to brown. Tossing occasionally.

Cook the sweet potato in the background: Dice it & put it in the uW jug w/ the stock cube & boiling water - uW 800W / 6mins.

Chop the salted lemon & cut the prunes into sixths.

Once the onions have started to 'brown add lemon, prunes & the softened sweet potato & stock.

Cook for a couplle of minutes and stir to mix into a sauce type afair then pour it all into a small high sided baking tray just big enough for the bird.

Core the apple & cut into 10 segments - I left the peel on so they hold together.

Add them to the baking tray.

Pop the bird on top drizzle w/ olive oil & season w/ salt flakes.

Cover w/ tin foil & bake 150C / 90m.

Take the tin foil off for the last 20mins.

salted lemons

preserved lemons make a great (very strong) citrus seasoning

IngredientsMakes: 1200g (10)

860g	(10)	lemons
350g		sea salt
250ml		olive oil

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