Monday, October 7, 2013

FROM THE TREE TO THE DISH: GUINEA FOWL WITH POMMEGRANATE

The pommegranate grows on a tree


The guinea Fowl is a funny dark chicken that likes to fly over trees




Guinea Fowl with Pommegranate

Ingredients:
1 Guinea fowl
2 pomegranates
40 gr ( 1 ½ Oz) butter
1 dl ( 1 /2 cup) dry white wine
salt and pepper

Cut the pomegranates in four wedges; take off the grains. Reserve and handful of them as garnish and pass the rest through the food mill, gathering the juice.

Cut the Guinea fowl in pieces and take off the skin.
Brown it in the butter, then drench with the wine. Season with salt and pepper and finish the cooking in the oven at 180° C – 350 F – for 1 h.

As ready, take the Guinea fowl out of the oven, place back on the stove, pour in the pomegranate juice. Bring to boil.
Take off the pieces of Guinea Fowl from the pan and keep warm.
Filter the cooking fund, add the reserved grains.
Serve the Guinea fowl with the sauce.



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