guinea fowl with madeira and spiced oranges

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Cooking receipe to make guinea fowl with madeira and spiced oranges under category Aga Recipes. You may find some video clips related to this receipe below.

guinea fowl with madeira and spiced oranges

1 tbsp oil

25g butter

8 guinea fowl joints or cornfed chicken joints 2kg total weight

225 shallots or button onions peeled with the root end trimmed

225g streaky bacon cut into thin strips or lardons (optional)

4 tangerines such as honey halved and

the juice squeezed from one

50g kumquats halved

25mm piece fresh root ginger peeled and coarsely grated

2 level tbsp plain flour

300ml madeira

600ml fresh chicken stock

1 cinnamon stick

3 level tbsp redcurrant jelly

200g vacuum packed chestnuts (optional)

chopped flatleafed parsley to garnish

couscous to accompany

Heat the oil and butter in a deep flameproof casserole on the boiling plate.

Add the guinea fowl or chicken joints in batches and cook until brown on the skin side before turning and browning on the other side.

Remove with a slotted spoon and set aside.

Add the shallots or button onions bacon or lardons halved tangerines and kumquats to the pan and cook stirring until brown.

Stir in the ginger and garlic and cook for 1 minute.

Stir in flour madeira and stock.

Return the joints to the casserole then add the cinnamon suck tangerine juice and redcurrant telly.

Bring to the boil; cover and cook on the floor of the simmering oven for 1 1/2 to 1 3/4 hours or until tender. (Cooking time depends on thickness of the joints not their weight so return to the oven if necessary.)

Discard cinnamon stick.

Lift guinea fowl out of the sauce onto a serving dish cover with foil and return to the simmering oven to keep warm.

In a saucepan bring the sauce to the boll add chestnuts.

If using and bubble for 5 to 10 minutes on the simmering plate or until reduced and syrupy. Pour over the guinea fowl garnish and serve with couscous.

If you dont have a large enough casserole brown the guinea fowl bacon and vegetables in a large frying pan and continue the recipe using a large roasting tin covered with foil. Guinea fowl has a much meatier flavour than chicken and is the ideal meat to partner the spiced

oranges. Vacuum packed chestnuts are the easiest to use.

Serves 6

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