Thursday, 1 January 2015

Guinea Fowl in thyme and sesame


Butter milk
2 tablespoon of sesame oil
1 tablespoon of fish sauce
half a teaspoon of cumin powder
1 tablespoon of fresh ground ginger
1 tablespoon of fresh ground garlic
Bunch of thyme
freshly ground black pepper
Salt to taste
300ml of stock
3kg of guinea fowl

Mix in a bowl the sesame oil, butter milk, fish sauce, cumin powder
ground ginger, garlic, thyme, freshly ground black pepper and salt
Spatchcock the guinea fowl (details of how to spatchcock poultry will be available on my blog soon)

Pour the marinade over the Guinea Fowl and use your hand to massage the it in. 

Marinade the guinea fowl for at least 4 hrs in a fridge.

In a preheated oven of 180*c place your guinea fowl in a roasting tin (cover with a foil)

Place your guinea fowl in the oven for 20minutes
Then add 300ml of stock

Place your guinea fowl back in the oven for a further 20min
Take the guinea fowl out of the oven and leave to rest for at least 5minutes before serving.

Best served with steamed cabbage & Beurre noisette (browned butter)

Dinner is served!!!