Andy Waters uses the earthy and sweet characteristics of beetroot in this guinea fowl recipe to team up perfectly with the slightly richer and more distinct flavours of this newly loved poultry. To reduce the cooking time, buy good quality pre-cooked beetroot.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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Start by pre-heating the oven to 200˚C/gas mark 6.
Cook the beetroot by wrapping in foil and placing in the oven for 45 minutes or until tender, or alternatively you can place in a large pot of boiling water with a dash of vinegar and simmer until tender
Remove the beetroot from the oven or water and allow to cool slightly. While still warm peel the beetroot with a small knife and dice into 1cm cubes
Joint the guinea fowl into breast, thigh and drumstick, or if you do not feel comfortable with this ask your butcher
1 guinea fowl
Heat half the olive oil in a large oven proof fry pan and sear the guinea fowl joints for 4 minutes on each side until golden brown. Add the beetroot, vinegar, thyme, ginger and season generously with salt and pepper. Place the pan into the oven for 30 minutes
2 tbsp of red wine vinegar
5 sprigs of fresh thyme
1 tsp fresh ginger
50ml of olive oil
Remove the pan from the oven and use a slotted spoon to lift out the guinea fowl pieces, allowing all the juices from the bird to drip back in the pan
Place the pan back onto a high heat and reduce for 2-3 minutes. Add the remaining olive oil and a pinch of seasoning and serve with the hot guinea fowl
50ml of olive oil
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