Guinea fowl in an orange sauce
Ingredients One fresh guinea fowl 2 tbsp olive oil juice of 2 large oranges 4 ripe tomatoes one onion 2 cloves garlic a small bunch each of parsley and marjoram 25g (1oz) raisins 1 tbsp wine vinegar 25g (1oz) ground almonds Method Season the bird with sa
One fresh guinea fowl
2 tbsp olive oil
juice of 2 large oranges
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4 ripe tomatoes
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2 cloves garlic
a small bunch each of parsley and marjoram
25g (1oz) raisins
1 tbsp wine vinegar
25g (1oz) ground almonds
Season the bird with salt and pepper. Heat the oil in a large casserole and when hot, add the guinea fowl and fry gently for a few minutes until brown all over.
Chop the onion, garlic cloves and tomatoes roughly and add to the casserole, together with all the other ingredients. Add about 1/4 pt water, bring to a simmer and turn the heat low. Cover tightly and let it cook very gently for about 11/2 hours, or until the bird is tender. Turn the guinea fowl over once or twice during this time.
When the bird is cooked, transfer it to a hot carving dish.
Pour the remaining liquid into a blender and pureé to a smooth sauce. Season with salt and pepper to taste, re-heat and serve in a sauce-boat or jug with the carved guinea fowl. Enough for three.