Roast Guinea Fowl

Roast Guinea Fowl

by Sam and Sam Clark

A bird is traditionally the one must-have for the Christmas table, for a bit of variety why not try roast guinea fowl with oyster mushrooms? Sherry and mushrooms are a good combination, worthy of any celebratory meal making it a festive feast with a delicious twist, and lots of sherry!

 Serves: 4

INGREDIENTS

  • 2 small guinea fowl
  • 2 tbsp olive oil
  • 2 medium onions
  • 4 cloves garlic, lightly crushed
  • Sea salt and freshly ground black pepper
  • 500g oyster mushrooms, cleaned
  • 2 tsp rosemary, finely chopped 80-100g Serrano ham
  • 100ml fino sherry

METHOD

  1. Preheat oven to 220c/425f/gas mark 7
  2. Rub two tablespoons of olive oil over the guinea fowl and place in a lightly oiled roasting tray. Cut one onion into wedges and put them in each cavity with the garlic. Season the birds. Place in the oven and roast for 45 minutes to one hour. After about 40 minutes test the leg using a skewer. If the juices run clear, the guinea fowl is cooked; if they are still pink, it will require more cooking. When cooked, transfer the guinea fowl to a board and leave to rest for 10 minutes, loosely covered with foil
  3. Meanwhile, cook the mushrooms. Place the roasting tin on the hob and heat the oil. Add mushrooms, one chopped onion, garlic and any juices from the cavity of the guinea fowl, the rosemary, half the Serrano ham torn into small strips, and fry for two to four minutes until the mushrooms are almost cooked. Add the sherry and let it simmer for a minute.  Check seasoning; if too strong, add a splash of water
  4. Serve half a guinea fowl with the remaining Serrano ham on top and the mushrooms with gravy on the side

Photos Jan Baldwin / Narratives

Styling Mary Norden / Narratives

Recipe Sam & Sam Clark