Lemon Guinea Fowl

Serves 4

Ingredients: Method:
  1. Using an ovenproof dish, fry guinea fowl breasts in the oil until sealed and lightly browned. Place on one side to keep warm.
  2. Fry shallots and celery until softened, Do not allow to brown. Add garlic and ginger and cook for a few more moments.
  3. Add flour and mustard, cook, then slowly add stock and wine to create a sauce.
  4. Add lemon rind and juice, bay leaf, thyme and crab apple jelly. Stir well and cook gently for a few moments.
  5. Replace guinea fowl breasts. Cover and place in a pre-heated oven (Mark 3/325F/160C) for about 40-45 minutes. Check after 30 minutes to ensure that there is sufficient liquid. Add more stock if necessary.
  6. Once cooked if sauce is too thin, remove guinea fowl breasts (keep warm) and place dish back on the hob to thicken the sauce.
  7. Place guinea fowl breasts on plate(s), pour sauce over and decorate with chopped fresh parsley.
Serve with leaf salad.