GUINEA FOWL, PROSCIUTTO, CAVOLO NERO, CHIANTI, BORLOTTI BEANS
For October's dinner party menu, this delicious main is rich with the warm comforting flavours of the season. We have been eating guinea fowl in this country since Elizabethan times, and yet sadly it is not often served at the domestic table. Although not strictly a game bird any more, it does have the autumnal flavour of game, but is more subtle than pheasant or grouse. Delicious, especially at this time of year, look for free-range birds, they are excellent foragers and a semi-wild existence ensures a more flavourful meat. Smaller than a chicken, one bird will feed two, it can dry out so does require a little care while cooking to ensure it remains succulent. We have used supremes, breast with the wing bone, in this recipe, which makes it simple to cook and serve. We have added a dollop of aioli at the end, if you would like our recipe get in contact.
Serves 2
Preheated oven 200°c
Ingredients
100 g fresh borlotti beans
1 sprig of sage
2 cloves unpeeled garlic
25 ml extra virgin olive oil
2 guinea fowl supremes
1 bunch cavolo nero, stripped, torn and washed.
2 garlic cloves finely chopped
1 medium red onion, finely chopped
6 fresh sage leaves
3 slices Prosciutto torn into strips
175 ml Chianti
125 ml chicken stock
2 tbsp extra virgin olive oil
Seasoning
Aioli to serve
Method:
Place the beans in a medium pan and cover with cold water, add the sage, garlic and olive oil.
Bring to a simmer, cover with lid and cook until soft.
Season the skin of the guinea fowl and place in a hot frying pan skin side down until lightly golden, turn over to seal. Set aside.
In a lidded pan soften the onion followed by the garlic, sage leaves and cook for 5 minutes.
Add the ham and the cavolo nero, season and stir to coat with the oil.
Place the guinea fowl in the preheated oven for 10 minutes.
Add the red wine and bring to the boil, then add the chicken stock and simmer for 10 minutes, turning the mixture over regularly, until the greens are just tender. Gently reheat the beans.
When the greens are tender, add the borlotti beans. Stir together and adjust the seasoning.
Slice and place the guinea fowl breasts onto warmed serving plates, and serve with the borlotti beans, cavolo nero and a dollop of aioli
