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Let's make stuffed guinea fowl.
A traditional Christmas recipe which combines culinary properties with the highly nutritious value of guinea fowl meat.
Let's start by making the stuffing. Peel and finely chop the onions.
Cut in half and peel the apple before grating it.
Get the zest and squeeze the juice of an orange.
Heat the olive oil in a saucepan and sauté the onions.
Add the grated apple and orange juice.
Combine the orange zest and half the quantity of the brandy to it.
Add the brown sugar and ground allspice.
Season with salt and pepper and cook on medium heat for approximately 10 minutes.
Grind the dried mushrooms to a powder in a food processor. Let's now make the sauce that we will spread over the guinea fowl.
Get the zest and squeeze the juice of a lemon.
Mix the lemon juice, mustard and olive oil, and add the oregano and thyme.
Spread the sauce over the guinea fowl.
Add the powdered dried mushrooms and fruit to the stuffing.
Finally, add the rice and stir well.
Using a spoon, stuff the guinea fowl with the stuffing that you have just prepared, and sew the opening up, so that the stuffing stays in place.
Place the guinea fowl on a baking pan pouring the other half of the brandy over it.
Add another 1 and ½ glass of hot water and cook in a preheated oven at 200°C for 1 hour and 20 minutes.
During the roasting period, and at regular intervals, turn the guinea fowl over so that it is cooked on all sides.
After it has cooked, rip open the guinea fowl, where you had sewn it, to reveal the stuffing, and serve it as a festive dish,
ideally accompanied by a good quality wine, as good and as special as the occasion demands.