Free Recipe Guinea Fowl Braised in Orange Sauce
Recipe Type: W Recipes
Recipe Preparation: boil
Cooking Ingredients for Guinea Fowl Braised in Orange Sauce Recipe
60 ml Waitrose Sunflower Oil;
-(4tbsp)
1 Whole guinea fowl
10 Shallots; peeled
30 ml Waitrose Plain Flour;
-(2tbsp)
150 ml Chicken stock; ( 1/4pt)
300 ml Fresh orange juice; ( 1/2pt)
2 sm Oranges; juice and zest
15 ml Soft demerara sugar; (1tbsp)
2 Cloves garlic; finely
-chopped
45 ml Parsley; finely chopped
; (3tbsp)
30 ml Thyme; finely chopped
; (2tbsp)
5 ml Salt; (1tsp)
60 ml Waitrose Single Cream;
-(4tbsp)
Salt and freshly ground
-black pepper
Guinea Fowl Braised in Orange Sauce Preparation
Heat 15ml (1tbsp) of the oil in a flameproof casserole and fry the guinea fowl until golden on both sides. Remove from the pan and drain on kitchen paper. Heat the remaining oil in the casserole and fry the shallots until slightly golden brown. Add the flour and cook for 1 minute, stirring continually. Gradually add the stock and orange juice, bring to the boil, stirring until thickened. Stir in the orange zest, sugar, garlic, parsley, thyme and salt. Return the guinea fowl to the casserole, cover and transfer to a preheated oven at 200ºC, 400ºF, gas mark 6 for 45 minutes or until the guinea fowl is thoroughly cooked. Transfer the guinea fowl to a serving plate. Stir the cream into the sauce, add salt and pepper to taste. Pour the sauce over the guinea fowl and serve with couscous, mashed potatoes or wild rice. Converted by MC_Buster. NOTES : The sharp tang of oranges complements the guinea fowl beautifully to produce a deliciously simple supper for two. If guinea fowl is not available try duck or pheasant. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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