ROASTED GUINEA FOWL WITH ROMESCO
If you're looking for a special Sunday roast, this guinea fowl brined in beer and chilli with a red pepper and tomato sauce is sure to be the centrepiece of any family meal
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h40m
Yield serves 4 as part of a meal
Number Of Ingredients 17
Steps:
- Make the brine the day before you want to cook the guinea fowl. Pour 1 litre water into a large saucepan with the beer, salt and chillies. Bring to the boil, then leave to cool. Put the guinea fowl in a roasting tin, pour over the brine and leave to marinate overnight.
- The next day, remove the bird from the brine and pat dry with kitchen paper. Heat oven to 220C/200C fan/ gas 7. For the infused oil, put the garlic, oil and paprika in a small saucepan. Bring to the boil, then remove from the heat and leave to cool.
- Put the peppers on a baking tray and roast for 20-25 mins until blistered and slightly charred. Wrap in cling film and leave to cool, then deseed each one and peel off the skins. Reduce oven to 200C/180C fan/gas 6.
- Dip the rosemary brush in the infused oil, brush all over the bird and season. Roast for 50 mins, basting every 15 mins with the herby oil.
- Meanwhile, put all the romesco ingredients in a food processor with some seasoning and blend to make a pesto-like dressing. The guinea fowl is cooked once the juices run clear. Rest for 10 mins, then serve on a platter with lemon wedges, peppery salad leaves and the romesco.
Nutrition Facts : Calories 756 calories, Fat 55 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 47 grams protein, Sodium 1.6 milligram of sodium
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