crispy confit guinea fowl legs with black garlic, chives and parsley

I’ve recently been cooking a lot with guinea fowl, as it’s so juicy and full of flavour. I traditionally have pan roasted the breast, but the leg has so much meat on it that I wanted to find a way to make it the star of the show.

Another recent obsession of mine is black garlic, so this recipe combines them perfect. Use ordinary garlic and a splash of balsamic vinegar as an alternative if you can get your hands on any, but believe me – it’s worth it!

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pan-roasted breast of guinea fowl, leg-meat croquettes, fondant potato, cavalo nero, charred leeks and guinea fowl jus

I really love this dish – I spent a considerable amount of time coming with ideas for cooking guinea fowl. I tried it for the first time last year and was pleasantly surprised – game meats are often slightly too rich for me, but this was juicy and flavoursome without being overpowering.

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