A special dish for a special occasion.
Ingredients
- for the fowl:
- 50 ml vegetable oil
- 700 g guinea fowl
- sprig of thyme
- clove of garlic
- seasoning
- for the chicory:
- 2 streaky bacon
- 1 head of chicory
- 1 red onion
- pinch of brown sugar
- 1 apple
- dash of olive oil
- splash of lemon juice
- for the cider jus:
- 300 ml dry cider
- splash cider vinegar
- dash of olive oil
- 1 shallot (diced)
Method
- For the Fowl:
- Clean and truss the bird, remove the wish bone and place the garlic and thyme in the cavity, season well with salt and pepper.
- Heat the oil in an oven proof tray, fry the bird on each side until lightly coloured, cover and place in a hot oven (210°C) for 30 mins, remove the cover and cook for about 15mins until the fowl is just under done, baste and turn regularly.
- Let rest. Keep the tray for the Cider Jus (see below).
- For the Chicory:
- Cut the bacon into strips and fry until golden brown, reserve.
- Remove the marked outer leaves, slice and peel and dice the onion and apple.
- Warm the oil add the onion and soften, next add the chicory and sugar, next the apple and a splash of lemon juice, season and add the bacon.
- For the Cider Jus:
- Warm the used roasting tray on the stove top, be careful not to burn. Drain off the excess fat.
- Pour in the cider and vinegar and with a wooden spoon . Then stir to dissolve all the sediment, strain into a sauce pan add the olive oil and shallot and boil until reduced by half, correct seasoning.
- Arrange all components on the plates.
- Sage roast potatoes go well with this dish.
