Difference between revisions of "Cold Guinea Fowl"
RealRecipes (talk | contribs) m (Text replace - "Category:Meat Dishes Recipes" to "Category:Meat Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 11: | Line 11: | ||
* dash [[orange extract|orange essence]] combined with a dash [[oil of orange|orange oil]] | * dash [[orange extract|orange essence]] combined with a dash [[oil of orange|orange oil]] | ||
| − | == | + | == Procedures == |
# Season the Guinea fowl inside and out with the [[salt]] and [[garlic]] cloves, leaving some cloves inside the fowl and some embedded in the skin. Combine the fruit juices, sweet [[cider]] and [[pepper]], and pour over the fowl in a saucepan. | # Season the Guinea fowl inside and out with the [[salt]] and [[garlic]] cloves, leaving some cloves inside the fowl and some embedded in the skin. Combine the fruit juices, sweet [[cider]] and [[pepper]], and pour over the fowl in a saucepan. | ||
# Cover and simmer gently for 1½ - 2 hours, turning over from time to time. You may need to add more [[cider]] or some [[chicken stock]] to prevent burning and to ensure there is enough fluid to fully cook the fowl. | # Cover and simmer gently for 1½ - 2 hours, turning over from time to time. You may need to add more [[cider]] or some [[chicken stock]] to prevent burning and to ensure there is enough fluid to fully cook the fowl. | ||
Latest revision as of 11:21, 15 July 2012
Ingredients
- 1 whole, large Guinea fowl
- salt to taste
- 6 whole garlic cloves
- 15 ml (1 tablespoon) each fresh orange juice and lemon or lime juice
- 500 ml (¾ pt) sweet apple cider
- 10 g (2 teaspoons) freshly ground black pepper
- 15 ml (1 tablespoon) vegetable oil
- dash orange essence combined with a dash orange oil
Procedures
- Season the Guinea fowl inside and out with the salt and garlic cloves, leaving some cloves inside the fowl and some embedded in the skin. Combine the fruit juices, sweet cider and pepper, and pour over the fowl in a saucepan.
- Cover and simmer gently for 1½ - 2 hours, turning over from time to time. You may need to add more cider or some chicken stock to prevent burning and to ensure there is enough fluid to fully cook the fowl.
- When cooked, remove the fowl from the juices and brush all over with the vegetable oil mixed with orange essence and oil and brown the fowl quickly in an oven preheated to 230 °C (450 °F). When brown, remove and cool. Joint the fowl before serving with a green salad garnished with pineapple and orange slices.
