Roast guinea fowl with thyme recipes

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Kenwood Christmas Menu: The Main Event ~ Beef Wellington (Boeuf en Croute) Recipe

Kenwood Christmas Menu: The Main Event ~ Beef Wellington (Boeuf en Croute) Recipe

My last post today is all about the main event – whether it be a turkey, goose or a nut roast.  It’s all about the big meal on the big day, and although I am a turkey fan, as well as chicken, goose, duck, Guinea fowl etc
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The Lavender and Lovage 2014 Calendar of Food, Ingredients and Recipes

The Lavender and Lovage 2014 Calendar of Food, Ingredients and Recipes

Roasted “Tartan Veggies” with Smoked Sea Salt, Honey and Thyme and other Burns Night Recipes. Dukkah Crusted Roast Chicken with Root Vegetables and a Fresh Mint Dressing
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30 Days of Autumn

30 Days of Autumn

So versatile, they are perfect for roast veg,. ingredients would be mussels, autumn lamb, venison, mackerel, guinea fowl,
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Lemon & Cumin Spatchcock Chicken

Lemon & Cumin Spatchcock Chicken

with strong sharp kitchen scissors cut down one side of the backbone. sprigs of fresh thyme. Turn the bird back to breast side up, with the heel of your hand press down hard along the breastbone, you'll hear the little rib bones cracking, you just need to flatten the chicken out so it's about the same depth all over
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Theo Randall’s masterclass at the InterContinental London Park Lane

Theo Randall’s masterclass at the InterContinental London Park Lane

Arrosto di Faraona was a wood roasted and boned Guinea fowl stuffed with prosciutto di Parma, thyme, mascarpone and lemon zest on pagnotta Bruscetta with new season Italian peas
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Coq au Macon Rouge, Chicken & Other Birds

Coq au Macon Rouge, Chicken & Other Birds

With roasts. "Chicken & Other Birds, from the perfect roast chicken to Asian-style duck breasts. Published by jacqui small there are a total of eight chapers covering everything from getting to know your birds to making the perfect gravy, along with beautiful photographs of each technique used and all of the recipes
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September – a month of goodies at the Farmers’ Market

September – a month of goodies at the Farmers’ Market

Cook in the same way as a small chicken, maybe roast wrapped in streaky bacon, and enjoy the flavour, which is richer than chicken and subtly gamey
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eating asparagus

eating asparagus

But after a couple of weeks, everyone’s ready for a change, so we dip spears into a soft boiled egg or roast them with a little bacon
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Chicken & Other Birds, by Paul Gayler

Chicken & Other Birds, by Paul Gayler

In our house, most usually found chucked into a roasting tin with a quick baptism of olive oil, salt and pepper, then unceremoniously slammed into a hot oven for an hour and a half
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Bonfire Night Sous Vide Supper

Bonfire Night Sous Vide Supper

tender, I transferred it to a pan with the squeezed out roasted garlic cloves. same time, I roasted a whole bulb of smoked garlic in the oven
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Pot roasted guinea fowl with confit onion

Pot roasted guinea fowl with confit onion

Soften the leeks, carrot and celery in a saucepan with the thyme and garlic and a little olive oil. Serve with the guinea fowl
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Salmi of pheasant (or partridge, or guinea fowl) with roast chestnuts

Salmi of pheasant (or partridge, or guinea fowl) with roast chestnuts

Place the broken carcass with the skin, chopped neck and other giblets, the roasted vegetables from the pan, along with the bay leaf and thyme, into a suitable sized saucepan
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French Sunday Lunch: Guinea Fowl with Apples, Prunes and Armagnac Mustard Sauce (Pintade aux Prunes)

French Sunday Lunch: Guinea Fowl with Apples, Prunes and Armagnac Mustard Sauce (Pintade aux Prunes)

I have a recipe in mind, a comforting dish of rustic elegance that will be perfect for a lazy lunch………a lunch that is made in one roasting tray for ease, Guinea Fowl with Apples, Prunes and Armagnac Mustard Sauce (Pintade aux Prunes) and a recipe that will allow me to indulge in opening a new jar from my recently arrived Maille Mustard Gift Box
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Roast Pheasant with Port

Roast Pheasant with Port

Other game birds which would be suitable for this type of cooking include     Guinea fowl and  Partridge……
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Chicken stock

Chicken stock

My trick to stock making is to save up chicken carcasses from roast dinners or when I've boned or jointed a chicken and also save up bones from wings, drumsticks and thighs when you have them