HOW TO COOK AND SPICE GUINEA FOWL PERFECTLY

This recipe is dedicated to David and Eithne Sarginson who are in their 80’s and survived the Corona Virus. I got a message from their daughter  Jane, asking for the written recipe as her parents wanted to treat themselves this Easter Sunday to a Guinea fowl. 

Wishing you both continuous good health, love and happiness always.

Jane, thank you very much for reaching out and virtual hugs your way.

Happy Easter!

With love,

Fafa

INGREDIENTS 

1 whole dressed Guinea Fowl

1 bulb of Garlic

40g of fresh Rosemary 

50ml of Olive oil

Juice of half a Lemon

30g of fresh grated Ginger

1 teaspoonful of Ancho chillies or chilli flakes

Salt and Pepper to taste

METHOD 

Rub the skin of the Guinea fowl with the juice of the grated Ginger and stuff the cavity of the Guinea fowl with the fibre of the Ginger

Squeeze the juice of half the Lemon over the Guinean fowl

In a frying pan add the olive oil and place it over a medium heat. 

Gently fry the sliced Garlic and Rosemary leaves for about 3-4 minutes on a lower heat

Leave the oil to cool down for about 5 minutes 

Then pour half of the oil over the Guinea fowl 

Sprinkle the Guinea fowl with the Ancho chillies or chilli flakes 

Allow the Guinea fowl to marinate for at least 2 hours or better still overnight in the fridge.

TO ROAST

Remove your marinated Guinea fowl from the fridge and bring it to room temperature for about 20 minutes 

Preheat your oven to 200*c

Add the remaining infused oil to the Guinea fowl

Sprinkle salt and pepper over the Guinea fowl

Place your marinated Guinea fowl in a heavy buttoned oven proof pan with its lid . Best to use a Claypot or Dutch oven pan. 

Roast the Guinea fowl for 30 minutes and reduce the heat to 170*c for a further 15-25 minutes (depending on the size of your Guinea fowl)

Allow the Guinea fowl to rest for about 15 minutes before serving.

Find more exciting Guinea fowl recipes below;

Do you have any leftover Guinea fowl? Why not try this fried rice recipe?