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Guinea Fowl with
Lychees
HT MC 160mins
Serves
4
Hot Poultry Game Bird
Pork Vegetables Fruit
Main Course Gluten Wheat Free Eggless
Ingredients
450g/1lb
Jerusalem Artichokes
6
Garlic Cloves, unpeeled
175g/6oz
Streaky Bacon
1
x 200g/7oz tin Lychees
1
tbsp Freshly chopped Tarragon
Salt
and Black Pepper
2
Guinea Fowl
Softened
Butter
225g/8oz
Shallots, peeled
6
tbsp Double Cream
Instructions
1.
Scrub the artichokes but don't peel them. Put in a saucepan of salted water with
the garlic and boil until the artichokes are soft.
2.
Roll the bacon up into tight rolls. When the artichokes are cooked put in a food
processor with the garlic cloves, popped out of their skins, together with the
strained juice of the lychees. Add the tarragon and season well with salt and
black pepper. Preheat the oven to180C, 350F, Gas mark 4.
3.
Pour the artichoke mixture into a casserole dish. Rub the guinea fowl with flour
and then smear with softened butter. Put the bird into the casserole and
sprinkle with salt and black pepper.
4.
Place the peeled shallots all around the bird, interspersed with the bacon
rolls. Cover the casserole and cook in the centre of the oven for 2 hours.
5.
Remove the bird and put it in the centre of a large warmed serving dish. Strain
off excess fat from the artichoke mixture, stir in the drained lychees and then
stir in the double cream. Spoon the mixture around the bird and serve
immediately.
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