Roasted guinea fowl with beetroot, ginger and thyme

PT45M

Share recipe

Ingredients

Metric

Imperial

Roast guinea fowl

1
Start by pre-heating the oven to 200˚C/gas mark 6.
2
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
3
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
4
Joint the guinea fowl into breast, thigh and drumstick, or if you do not feel comfortable with this ask your butcher
5
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
6
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
7
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
Share recipe