Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
Recommended by
1 person
For a Sunday roast with a difference give guinea fowl a try, top with homemade blackberry sauce for a mouthwatering meal.
Preheat the oven to 200C/180C Fan/Gas 6.
For the guinea fowl, heat a large frying pan and add the oil and butter. Once hot, add the bird and sear all over.
Put the guinea fowl in a roasting tray and transfer to the oven. Roast for 35-40 minutes until the juices run clear when a skewer is inserted into the thickest part of the thigh.
Meanwhile, place the parsnips in a large saucepan and add the milk. Cook for 8-12 minutes. Drain the parsnips, reserving the milk. Put the parsnips in a blender and blend until smooth, gradually adding the milk, until you achieve a smooth purée.
For the blackberry sauce, heat the butter in a saucepan over a medium heat. When the butter is foaming, add the shallot, garlic and thyme and fry for 2 minutes until softened. Add the remaining sauce ingredients, except the blackberries, and cook, stirring well, for 5-8 minutes until the sauce has thickened. Just before serving add the blackberries.
For the cavolo nero, heat a sauté pan and add the butter, once hot add the calvero nero and a little water. Cook until wilted.
Remove the breasts from the guinea fowl. Divide the purée between 2 serving plates and top with the guinea fowl breasts. Place the cavolo nero on the side and spoon over the blackberry sauce. Garnish with cobnuts and serve.
By The Hairy Bikers
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