Martin Bayfield's Tough Roasted Guinea Fowl | MasterChef UK

guinea fowl

🥗Healthier: chicken

💰Cheaper: cornish hen

Chicken is more readily available and less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine provides similar acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: turnips

Sweet potatoes offer more nutrients while turnips are often cheaper.

Prepare the guinea fowl by rubbing it with olive oil, salt, and black pepper.

Stuff the cavity of the guinea fowl with garlic, rosemary, thyme, lemon wedges, and onion.

Place the guinea fowl in a roasting pan.

Surround the guinea fowl with chopped carrots and potatoes.

Pour white wine and chicken broth into the pan around the guinea fowl.

Dot the guinea fowl with butter and add bay leaves to the pan.

Roast the guinea fowl in the oven, checking for doneness.

Make a puree of parsnips and prepare spinach as sides.

Serve the guinea fowl with pureed parsnips, spinach, pickled mushrooms, and a crispy pancake made from the guinea fowl meat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens