Andalucia Life -Recipe - Guinea Fowl with Cabbage

Towards the end of the game season here in Spain, guinea fowl (pintadas) can be found at Hipercor. Cabbages, either savoy or hard white, are in season and plentiful. The cabbage reduces in the bacon flavoured juices to make a thick, moist "sauce".

Serves 4 - Ingredients

1 guinea fowl
½ tbsp olive oil
½ apple, peeled, cored and chopped
small bunch fresh parsley
1 small cabbage, quartered
140 gm smoked bacon (bacon ahumado ) cut into thin lardons
1 onion sliced
1 bouquet garni
1 tbsp fresh sage chopped
1 tbsp fresh parsley chopped
salt and black pepper

Method

Preheat the oven to 240°C.

Rub the guinea fowl with the oil and season inside and out with salt and pepper. Put the apple and parsley sprigs in the cavity. Put the bird in a roasting tin and roast for 20 minutes to colour the breasts. When golden brown reduce the heat to 160°C.

Meanwhile boil a large saucepan of salted water. Add the cabbage and blanch for 3 minutes. Drain, rinse in cold water and pat dry. Place the lardons in a flameproof casserole over a medium heat and sauté until they give off their fat. Remove the lardons and set aside. Add the onion to the casserole and cook, stirring frequently, for 5 minutes until tender but not brown. Stir the bouquet garni into the casserole with a pinch of salt and a pinch of pepper and the sage. Return the lardons to the casserole.

Add the cabbage to the casserole and place the guinea fowl on top. Cover the whole pan with a piece of wet greaseproof paper then the lid. Put in the oven for 45-60 minutes or until the juices run clear from the guinea fowl and the meat is tender. Remove the guinea fowl from the casserole and cut in half. Discard the bouquet garni and stir in the chopped parsley. Adjust the seasoning.

Serve the guinea fowl on a bed of cabbage and onion with dauphinoise potatoes and baton carrots.