- Guinea Fowl With Mustard & Lemon Roots.jpg (48.85 KiB) Viewed 8 times
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 guinea fowl (approximately 1½kg)
- 1 lemon
- 2 tbsp grainy mustard
- 3 tbsp olive oil
- 3 - 4 large carrots
- 750g floury potatoes
- 3 - 4 large leeks
- 300ml white wine
- 8 thin-sliced rashers streaky bacon
Method
1. Heat the oven to 180°C/Fan 160°C/Gas Mark 4. Wipe the guinea fowl and season all over with salt and pepper, place in a large roasting tray and pop in the oven. Finely grate the lemon zest and scrape into a large bowl. Add the mustard and oil and mix well. Halve the lemon and put it inside the bird.
2. Meanwhile, peel the carrots and potatoes, then cut them into thick chunks. Cut the leeks into 3 - 4 pieces depending on length. Add all the vegetables to the bowl with the oil and mustard, and mix until well coated.
3. When the guinea fowl has been roasting for 30 minutes, add the vegetables around the bird, sprinkle with a little salt and return to the oven for a further 45 minutes.
4. Splash the wine around the bird and over the vegetables and put the bacon over the bird. Return to the oven for a further 15 - 20 minutes, until the bacon is crisp and the vegetables are tender.
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