A lean meat, similar to chicken, guineafowl is delicious in casseroles – this one is flavoured with garlic, shallots, pancetta – and cider!
Skill level:Easy peasy
- 2tbsp sunflower oil
- 1 guineafowl, jointed, or 4 – 6 portions
- 140g pack cubed pancetta
- 500g (1lb) shallots, peeled
- 250g (8oz) chestnut mushrooms, halved
- 1 clove garlic, peeled and crushed
- 1 level tbsp plain flour
- 500ml bottle cider
- 2-3 bay leaves
- A few sprigs of thyme
- Set the oven to gas mark 4 or 180°C.
- Heat the oil in a pan and add the guineafowl portions, and cook for about 7-10 mins, turning occasionally until they’ve browned. Transfer to a casserole dish.
- Add pancetta to the pan and cook for 4-5 mins until it starts to brown. Add shallots and mushrooms to the pan, and cook for a further 5-7 mins, stirring regularly. Add the garlic and flour to pan. Mix well, then gradually add the cider, leaving the mixture to come to the boil between each addition so that it thickens slightly to give a smooth sauce.
- Add the bay leaves and thyme to the casserole dish and pour over the pancetta, shallot and mushroom mixture and all juices in the pan. Cover the casserole dish and place it in the centre of the oven. Cook for 1½-1¾ hrs, or until the guineafowl is tender, then serve. (To freeze, leave the mixture to cool. Pack into a suitable container and freeze for up to one month. Allow the casserole to defrost before reheating it thoroughly)
Nutritional values are for maximum number of servingsFeature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.