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 saut� 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.
