Pot-roast guinea fowl with parsnip rosti
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 guinea fowlcleaned and any stray feathers removed
- 2 tbsp butter
- 1 tbsp olive oil
- 70g cubetti di pancetta
- 4 shallotspeeled
- 2 carrotsfinely chopped
- 2 sticks celeryfinely chopped
- 3 bay leaves
- small handful leaves sage
- 300ml white vermouth or white wine
- 150g potatoespeeled and grated
- 150g parsnipscores removed and grated
- 1/2 onionpeeled and grated
- 2 sage leavesfinely sliced
- 50g butterhalf melted
- 2 tsp flour
Nutrition:
- kcal1321
- fat72.5g
- carbs42.5g
- fibre7.3g
- protein92.3g
- salt2.5g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Bring the guinea fowl up to room temperature while you prep the veg. Heat the butter and oil in a pan and brown the guinea fowl all over, then lift it into a casserole in which it will fit fairly snugly (leave the legs tied). Add the pancetta to the frying pan and brown it, then tip into the casserole.
Do the same with the shallots then the carrots and celery. Tuck the bay leaves and sage around the bird. Heat the vermouth in the frying pan, scraping up all the flavour that is stuck to the pan. Pour over the fowl (this should help wash the veg down around the bird). Put a lid on the casserole and cook for 40 minutes. Untie the legs and put the casserole back in the oven without the lid for 10 minutes.step 2
Meanwhile put the grated potato in a clean tea towel and squeeze to dry them out. Tip into a bowl with the parsnip, onion, sage, melted butter and flour. Season really well.
step 3
Heat a non-stick frying pan to hot and add a little more butter. Divide the mix into four, squash into a pile and lift carefully into the pan. Cook for 6-8 minutes until golden brown and crisp underneath. Flip each one over carefully and cook for another 6-8 minutes until completely cooked through.
step 4
Carve the guinea fowl into 4 pieces and arrange onto 2 plates with 2 rosti on each. Serve with steamed sprouts.
