recipe: guinea fowl chinese leaf wrap

guinea fowl chinese leaf wrap

guinea fowl tagine w/ salad topped w/ couscous - in asia you find all manner of things wrapped in leaves - psychologically its a kebab! ; )

IngredientsMakes: 332g (2)

66g	(2)	chinese leaf
81g		green leaf & orange beet	(recipe below)
132g		guinea fowl tagine	(recipe below)
53g		couscous chermoula	(recipe below)

Method

Sometimes leftovers make te best recipes! This is a great example of one of those recipes!

Made from bits and pieces of yesterdays guinea fowl tagine & couscous

It's simplicity itself. Take a large chinese leaf and load it w/ salad and guinea fowl tagine including sweet potato & chermoula then top w/ couscous, make sure to get some flaked almond in there!

Fastest dinner ever!

green leaf & orange beet

green leaf w/ courgette ribbons & mange tout dressed w/ orange beetroot & lemon vinaigrette

IngredientsMakes: 419g (1)

100g		orange & fennel poached beetroot	(recipe below)
82g		chinese lettuce
20g		mange tout
120g		courgette
50g		mixed green leaf
40g		lemon vinaigrette	(recipe below)
6g		olive oil
1g		salt flakes

Method

Make the orange & fennel poached beetroot first - this take about 1 hour.

The rest is pretty fast . . .

Shred the chinese leaf coarsely & fine shred the mange tout.

Top & tail & peel the courgette, then lay it on the counter and pull the peeler along it's length to make ribbons.

Once you get to the seed core turn it 90 degrees and repeat until all four sides have been done and only the seed core remains. Dice the seed core into small cubes.

Dice the beetroot to the desired size and add some of the liquor.

Mix all the ingredient in a salad bowl and toss to coat evenly.

orange & fennel poached beetroot

beetroot poached in orange & apple juice w/ a little ginger & fennel - great cocktail beet, for salads and sides

IngredientsMakes: 360g

180g		beetroot
120g		orange juice
120g		apple juice
20g		ginger
2g		fennel seeds
40g		sugar
20g		cocktail onions
6g		sherry vinegar

Method

Peel the beetroot and cut into 1 inch pieces.

Put everything in a boiling pot with a lid on and bring to the boil.

Then turn down to a simmer, and cook for 45mins.

Check it occasionally and remove an scum.

Keep it topped up with water so that it covers the beetroot.

Once cooked let it cool and decant into an airtight container.

If using steamed (already cooked) beetroot let it simmer for 5mins, then leave it for an hour to infuse.

find Couscous Chermoula here! : )

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

recipe: guinea fowl tagine

guinea fowl tagine

browned guinea fowl coated in chermoula - a north african marinade - cooked tagine style until juicy w/ mixed veg, prunes, salted lemon and dates - packed with flavour serve w/ couscous chermoula

IngredientsMakes: 2280g (1)

300g		chermoula	(recipe below)
1050g	(1)	guinea fowl raw
250g		red onions
20g		olive oil
280g		squash
200g		sweet potato
250g		carrots
50g		olive oil
10g		salted lemons	(recipe below)
36g		prunes
36g		dates
2g		lemon zest
1g		harissa powder
200g		chermoula	(recipe below)
400g		water

Method

TLDR:

Coat bird in chermoula & leave to marinate for 2 hours minimum.

Cook the veg for 160C / 30min.

Brown off the chermoula marinated bird in frying pan before roasting then add it to the veg.

Coat in more chermoula, and place on top of the veg. Add some stock if needed.

Cover with tin foil roast until probe hits 75C (160C fan / 1h)

Take foil off towards th end. Rest 20mins, eat!!

Great served w/ couscous chermoula.

Full version:

(the microwave is used to speed up the veg roasting process)

Cover the guinea fowl in chermoula and place in the fridge for a couple of hours to marinte.

Peel onions & cut into six wedges each.

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

Place them in a medium hot pan & cook them until they've started to brown. Tossing occasionally.

In the background cook the squash, sweet potato & carrots: Chunky dice them & put them in the microwave jug w/ the olive oil - microwave 800W / 8mins, take them out and toss them twice during the 8mins so the cook evenly and are coated in oil.

Chop the salted lemon & cut the prunes & dates into sixths - the oil from the lemon stops the prunes sticking to your knife!

Once the onions have started to brown add lemon, prunes, dates the softened veg from the microwave.

Add the last of the chermoula, lemon zest and the water and stir to mix into a sauce type afair then pour it all into a small high sided clay baking dish just big enough for the bird.

Dust the veg w/ a touch of harissa powder for a layer of heat & smokiness & cook the veg at 160C / 30min.

Brown the skin of the bird all round until golden.

Take the par roast veg out of the oven & pop the browned off bird on top, drizzle w/ olive oil & season w/ salt flakes.

Place a temperature probe into the thigh then cover with tin foil roast util probe hits 75C.

Or without a probe roast 160C fan / 1hour.

Take the tin foil off for the last 20mins to crisp & brown things off.

Rest for 20mins before serving, the clay & the veg will keep it warm!

Great served w/ couscous chermoula.

chermoula

chermoula is a north african marinade / dip traditionally for fish or seafood but also used for meat and veg, this version is a nod in the right direction - a very tasty nod!

IngredientsMakes: 300g

16g		garlic
10g		coriander
28g		galangal paste
40g		olive oil
60g		lemon juice
40g		salted lemons	(recipe below)
40g		honey
4g		cumin seeds
4g		sweet paprika
4g		turmeric powder
50g		red onion

Method

If using fresh galangal skin it, dice it and blend it first, then add the peeled garlic to the blender.

Best to start w/ harder things first for and even texture.

Add everything but the onion and blend then turn out into a jug.

Lastly cut the red onion brunoise and mix all the ingredients together.

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.

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

If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices!
Sign up for veg box here / or for wholesale here.