I never thought to cook or buy this kind of bird before, until my nearest butcher was ran out of chicken supply. And I didn’t regret that as now I can proudly say I know how to cook a Guinea Fowl.
So I decided to make a braised guinea fowl with some vegetables that I have left in my fridge. Here is my recipe:
A whole guinea fowl, ask your butcher to cut it properly
Mix of wild mushrooms
4 teaspoons of veal stock powder (chicken)
3 shallots, minced
2 garlic cloves, minced
3 or 4 carrots, cut in half, then chopped 5 cm
500 gr of baby potatoes, washed and keep the skin
50 gr of salty butter
2 tablespoons of virgin olive oil
2 sprigs of rosemary
chopped parsley, to garnish
salt and black pepper for the rub.
Prepare the stock using 4 teaspoons of maggie veal stock into 300ml of boiling water. Set aside.
Boiled the baby potatoes for 10 minutes. Drain it. Place some butter in pan, sauté de potatoes until their skin is golden brown. Set a side. Do the same thing with carrot – but you only need 5 minutes to boil it.
Meanwhile, season the guinea fowl pieces with salt and pepper. Place the butter in a large frying pan with a tablespoon of olive oil. Fry the guinea fowl in batches until golden brown on all sides. As you cook the batches, spoon the browned guinea fowl pieces into a bowl and set aside, leaving any oil/butter in the pan, then put the shallots and garlic once the butter melt and hot. Stir fry until they golden.
Add the mushrooms, and cook over low heat until they soften. Return the guinea fowl pieces to the pan. Add the stock and rosemary, bring to a simmer for 10 minutes until the sauce has thickened slowly.
Cover with foil and place in the preheat oven (180°) for 20-30 minutes.
Scatter with parsley and your dish is ready to be served! 🙂
After a long day at work, roasted chicken is one of dishes that I really like to cook for dinner. First, it is easy to make – you just need to rub the chicken and put it on the oven, meanwhile you can have some rest and watch telly until your meal is ready. Second, lots of left over when you cook for yourself. So, you can bring it to work and re-heat it in the microwave, and your lunch is ready.
I found the original recipe (again) from Jamie Oliver (please don’t blame me if I like his recipes a lot, in fact most of them are really easy to make and taste good too).
The way of cooking roasted chicken with beer is originally found in the US. The beer itself give very tasty juicy results.
1 x 1.5 kg of whole chicken
300 ml can of beer (I used 1664 Kronenburg)
4 tbs sweet & mild barbecue sauce
2 fresh green chilies, deseeded.
1/2 bunch of fresh coriander
For the rub:
1 tablespoon of cayenne powder
1 teaspoon of espelette powder
1 tablespoon of paprika powder
1 tablespoon of fennel seeds
1 tablespoon of coriander seeds
1 teaspoon of cumin seeds
2 dried red chilies
1 teaspoon sea salt
1 tablespoon of ground black pepper
1 tablespoon of brown sugar
2 tablespoon of virgin olive oil
To have a better taste roasted chicken, I always buy fresh whole chicken from the butcher couple hours / an hour before cooking.
Wash the chicken and put in the large casserole tray. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours inside and out.
Crack open the beer and pour out around two-thirds of it, then carefully lower the chicken cavity onto the can so it looks like it’s sitting up. Position the chicken so it’s upright on a roasting tray, then place in the oven and cook for around 45 minutes, or until golden and cooked through. To check it’s done, insert a knife into the thickest part of the thigh – the juices should run clear.
Brush the chicken all over with the barbecue sauce, then return to the oven for a further 15 minutes, then re-brush again with the barbecue sauce and return to the oven for another 10 minutes.
In the mean time, finely slice the chilli and shallots and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, shallots and coriander leaves, then serve with homemade chips.
Got inspired by another Jamie Oliver’s recipe, I tempted myself to make one of his seafood platter that I thought I might like to eat for summer dinner. You can see the original recipe on this link, as I changed some ingredients that likely I found in the nearest grocery store.
sunflower oil , for deep-frying
fresh calamary rings
shrimps , shell off and butterflied
100 g plain flour , plus extra for dusting
red pepper powder
freshly ground black pepper
a few sprigs of fresh flat-leaf parsley
1 lemon , cut into wedges
2 large potatoes
For the sauce (makes 500ml):
20 fresh red chillies
4 garlic cloves
1 cup caster sugar
Prepare the sweet chilli sauce
Finely chop the chillies, I prefer not to have the seeds with.
Finely chop the garlic
Put the sugar and one cup of cold water in a medium saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer. Add the chillies, garlic, a pinch of salt and some splash of malt vinegar. Then cook over a low heat for 10 to 15 minutes. You can whiz the sauce with plunging blender to have smoother texture.
Prepare spicy chips
Cut the potatoes into chips
Place a deep-fat fryer over a medium-high heat. Fill it with three-quarters full with sunflower oil and leave it to heat up.
Fried the chips until it turns golden. Transfer the potatoes into double layer kitchen paper to drain the fat.
Place the fried chips into a large Tupperware, drizzled with some salt, chilli powder and pepper powder, then shake it and set aside.
Prepare the crispy calamary and shrimp
Wash the calamaries and shrimps, place it in a large bowl. Finely grate over the zest of the lemons and squeeze over most of the juice, then toss to coat.
Place the flour and a good pinch of salt, black pepper, chilli powder and pepper powder into a large bowl, then add the calamary and shrimp and toss to coat. Mix it well.
Carefully lower the calamary and shrimp into the hot oil and fry for 3 to 4 minutes, or until golden and crisp on the outside and cooked through.
When the last batch of seafood is almost done, squeeze a little lemon juice over the parsley sprigs, then dip into the flour and lower into the oil for a few seconds – be careful as it’ll spit.
Serve the crispy calamary and shrimp straight away, with crispy spiked parsley, lemon wedges for squeezing over and the sweet chilli sauce on the side for dipping.
New recipe is coming! The chillies chicken drumsticks is one of my basic recipes using some basic ingredients (chillies, tomatoes, garlic, and onion). You can cook any meat with these basic ingredients that you usually have at home. It is very easy and tasty. If you’re not a fans of spicy food, this recipe is not spicy at all, but make sure you de-seeds the fresh chillies and add enough tomatoes.
2 Garlic cloves (minced)
1 medium onion (chopped)
8 chicken drumsticks
one pot of red chilli purée
2 red chillies (de-seeds and thinly sliced)
2 medium tomatoes (chopped)
1 lemon grass
2 lime leafs (optional)
Juice of half lemon
1 tbs of caster sugar
For serving: Rice or fried potatoes, cucumbers or pickles and salads.
Heat 2 tbs olive oil and cooking butter in a medium-high heat. Put the chicken drumsticks and cook it until brown, add some black pepper, stir again and set aside on a plate.
Use the rest of the oil and fat from the chicken to stir the onion, garlic, lemon grass, and lime leafs until you can smell the perfume
Add fresh red chillies, cook again for 2-3 minutes.
Add chilli purée, caster sugar and some cooking butter and stir it using the wooden spatula until mixed (make sure that the sauce does not dry at the bottom of the pan).
Add the chicken drumsticks and some chopped tomatoes, mixed it well, put the lead and let it cooked for at least 20 minutes, but don’t forget to stir it every 10 minutes.
Normally there will be some water from the juice of fresh tomatoes, turn the heat off when there’s no more water and add some juice of lemon.
Serve it with cooked rice or fried potatoes, cucumber and salads.
p.s. Chilli purée usually contains salt, so you do not need to add some salt.