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 A Weekday Menu Recipe

Guinea Fowl with Roasted Capsicum    HT   MC  40mins

Serves 4      Hot   Poultry  Game Bird  Pork  Vegetables Main course  Dairy Gluten Wheat free Eggless


4 Large Breasts of Guinea Fowl

4 slices Pancetta

4 Bay leaves

Black pepper

2 Large Capsicums, (sweet peppers) quartered lengthways

2 tbsp Olive Oil




1. Preheat the oven to 230C, 450F, Gas mark 8. Season the guinea fowl breasts with pepper then wrap a slice of pancetta around each of them. Tuck a bay leaf between the breast and the ham.


2. Remove the white pith and seeds from the peppers, then brush them all over with a little of the olive oil.


3. Place the remaining oil in a roasting tin. Then arrange the breasts in the tin together with the peppers, skin sides up. Bake near the top of the oven for 25 minutes or until the pancetta is crisp and the peppers are scorched.



Serving Suggestions :


Garlic Potatoes with Thyme,   Broad Beans


Baked Plum Soufflés



More Game Bird Recipes  |  General 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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

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