Guinea fowl in an orange sauce

PUBLISHED: 13:16 07 June 2007 | UPDATED: 15:08 12 May 2010

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

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 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.

JUDY BROADWAY


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