A delicious, French method of preparing guinea fowl.
- 1 guinea fowl 1kg approx
- 65 g diced pancetta
- 2 carrots
- 2 celery branches
- 4 shallots
- savoy cabbage (will only use enough leaves for 1 portion)
- 2 potatoes
- 2 bay leaves
- 2 juniper berries
- 2 cloves
- 2 chicken stock cubes
- salt and pepper
- 100 g butter
- olive oil
- vegetable oil
- small cup plain flour
- 200 ml double cream
- fresh flat leaf parsley
- bunch of fresh thyme
- 2 garlic cloves
- cognac (generous splash)
- Joint the bird. Coat legs, wings and breasts with a light dusting of flour. Chop carrots, shallots and celery.
- Heat some oil in a heavy pan (cocotte) than add the meat. Sauté on both sides for a few minutes until golden.
- Pour a splash of Cognac in the pan and light up with a match.
- Remove meat from pan, season with salt and pepper.
- Sauté the pancetta and diced vegetables in the cocotte for few minutes along with the thyme and bay leaf. Place the guinea fowl pieces back in the cocotte and pour enough stock to cover the contents. Add the crushed garlic and cover the pan with lid. Leave to cook for 40-45 minutes.
- While the guinea fowl is cooking, bring a large saucepan of water to the boil. Slice the cabbage leaves in fine stripes and blanch in boiling water for 4-5 minutes.
- Peel the potatoes and cut in quarters. Wash the potatoes, dry excess moisture in tea towel. Drain and rinse the cabbage under cold water. Melt a knob of butter with some oil in a saucepan; add the potatoes and fresh thyme. Season with salt and pepper; sauté for 10 minutes then transfer to an oven proof dish and place in oven for 10-15 minutes at 180°C.
- Meanwhile heat a knob of butter and some oil in a saucepan, put in the remaining bay leaf, sprig of thyme, chopped shallot, crushed juniper berries and cloves. Add the strained cabbage, cook for a few minutes. Pour in some chicken stock. Lid on, leave to braise for another few minutes.
- Add chopped parsley and some cream to the guinea fowl cocotte. Taste for seasoning. Take potatoes out of the oven. Et voila! The dish is ready to be plated.
By Karine Zoldan for Masterchef Ireland