Guinea fowl with apples, Calvados and cavolo nero

AT A GLANCE

  • Serves 4 people

You could also make this with pheasant and substitute the cavolo nero with either cabbage or curly kale.

  •  
  • Guinea fowl
  • 2 tbsp butter
  • 1 tbsp extra-virgin olive oil
  • 1 guinea fowl, cut into 6 pieces
  • 1 onion, thinly sliced
  • 1 tbsp thyme leaves
  • 4 (600 gm) granny Smith apples, peeled and halved
  • 60 ml (¼ cup) Calvados
  • 250 ml (1 cup) chicken stock
  • 100 gm crème fraîche
  • 600 gm cavolo nero
01   Preheat oven to 210C. Heat 1 tbsp butter and olive oil in a large cast-iron casserole over medium heat. Add guinea fowl pieces, onion and thyme and sauté for 3-5 minutes or until guinea fowl browns and onion is soft. Transfer to a large bowl.
02   Add apples to casserole and sauté over medium heat for 2 minutes. Add Calvados and cook for another 2 minutes. Add guinea fowl mixture, stock, stir carefully, cover and bake for 40-45 minutes. Five minutes before serving, stir in crème fraîche.
03   Just before serving, heat remaining butter in a large frying pan over medium heat and sauté cavolo nero for 5-7 minutes until wilted. Serve guinea fowl pieces, apples and sauce with cavolo nero.

Recipe:

ANDY HARRIS

Photography:

WILLIAM MEPPEM

Styling:

ANDY HARRIS

Drinking Suggestion:

BARREL-AGED CHARDONNAY. , suggested by MAX ALLEN

FEATURED IN

Jun 2007

Jun 2007

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