Roasted guinea fowl with beetroot, ginger and thyme
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Andy Waters uses the earthy and sweet characteristics of beetroot in this guinea fowl recipe to team up perfectly with the slightly richer and more distinct flavours of this newly loved poultry. To reduce the cooking time, buy good quality pre-cooked beetroot.
First published in 2015
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Ingredients
Metric
Imperial
Roast guinea fowl
- 100ml of olive oil
- 1 guinea fowl, free-range
- 4 beetroots
- 2 tbsp of red wine vinegar
- 5 sprigs of fresh thyme
- 200ml of water
- salt
- pepper
- 1 tsp fresh ginger, grated
SAVE RECIPE
Method
1
Start by pre-heating the oven to 200˚C/gas mark 6.
2
Cook the beetroot by wrapping in foil and placing in the oven for 45 minutes or until tender, or alternatively you can place in a large pot of boiling water with a dash of vinegar and simmer until tender
3
Remove the beetroot from the oven or water and allow to cool slightly. While still warm peel the beetroot with a small knife and dice into 1cm cubes
4
Joint the guinea fowl into breast, thigh and drumstick, or if you do not feel comfortable with this ask your butcher
5
Heat half the olive oil in a large oven proof fry pan and sear the guinea fowl joints for 4 minutes on each side until golden brown. Add the beetroot, vinegar, thyme, ginger and season generously with salt and pepper. Place the pan into the oven for 30 minutes
- 2 tbsp of red wine vinegar
- 5 sprigs of fresh thyme
- 1 tsp fresh ginger
- salt
- pepper
- 50ml of olive oil
6
Remove the pan from the oven and use a slotted spoon to lift out the guinea fowl pieces, allowing all the juices from the bird to drip back in the pan
7
Place the pan back onto a high heat and reduce for 2-3 minutes. Add the remaining olive oil and a pinch of seasoning and serve with the hot guinea fowl
- 50ml of olive oil
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