Guinea Fowl with
Roasted Capsicum HT
Hot Poultry Game Bird Pork
Vegetables Main course Dairy Gluten Wheat free Eggless
Large Breasts of Guinea Fowl
Large Capsicums, (sweet peppers) quartered lengthways
tbsp Olive Oil
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.
Remove the white pith and seeds from the peppers, then brush them all over with a little of the olive oil.
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 :
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