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Aves De Guinea con Albaricoques    HT  MC  Spanish  95mins

 

From the Catalan Region in North Eastern Spain

 

Serves 4     Hot    Game   Alcohol  Dried Fruit  Nuts  Main Course   Gluten Wheat Dairy free   Eggless  Spain  Europe

 

Ingredients

1 large Onion, finely chopped

2 Carrots, sliced

2 small oven-ready Guinea Fowl 

Salt and Black Pepper

3 tbsp Olive Oil

2 Garlic Cloves, crushed

3 tbsp Spanish Brandy

A 5cm/2 inch piece Cinnamon Stick

2 Bay Leaves

1 large sprig fresh Thyme

25g/1oz Flat-leaf Parsley, roughly chopped

420ml/14fl.oz. Fresh Chicken Stock

225g/8oz Dried Apricot Halves

4 tbsp Pine Nuts

1 to 2 teasp Red Wine Vinegar

 

Instructions

 

1.  Preheat the oven to 180C, 350F, Gas Mark 4. Season the guinea fowl inside and out with salt and pepper, and truss with kitchen string. 

 

2. Heat the oil in a flameproof casserole over medium heat and fry the guinea fowl until lightly browned on all sides. 

 

3. Add the onion, garlic and the carrots to the pan and sauté for about 5 minutes. 

 

4. Pour over the brandy and add the cinnamon stick, bay leaves, thyme, and parsley and stock. Mix well then cover the casserole, and roast in the centre of the oven for about 30 minutes.

 

5. After the guinea fowl have been in the oven for about 30 minutes, add the apricots, re-cover, return to the oven and cook for a further 25 minutes. 

 

6. Meanwhile, in a dry frying pan, toast the pine nuts until golden-brown-brown. Set aside.

 

7. Remove the guinea fowl from the casserole and keep warm. Discard the bay leaves, cinnamon, fresh thyme  and parsley.  Transfer to a food processor or blender and puree the sauce. Return to the casserole and set over a high heat to reduce and thicken, stirring from time to time. Season with salt, pepper, and the vinegar.

 

8. To serve - untruss the guinea fowl, carve into portions, arrange on a warmed serving platter , and sprinkle with the pine nuts.  Serve the sauce separately in a sauceboat.

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

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Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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