Roast guinea fowl with rich, creamy mash
roast chicken on a plate
Looking for a Sunday Lunch recipe with a difference? Try this gamey roast guinea fowl with an Italian style creamy mascarpone mash.
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Serves 4
1 free-range guinea fowl
4tbsp mascarpone cheese
few sprigs fresh rosemary or thyme
little oil or soft butter
4tbsp brandy
squeeze fresh lemon juice
150ml (¼ pt) chicken stock
For the creamy mash
800g (1lb 12oz) King Edward potatoes, cooked
100g (4oz) mascarpone cheese
150g (5oz) fontina cheese
1 Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Put the guinea fowl in a roasting tin. Spoon the mascarpone into the cavity with the rosemary. Season all over, rub the oil or butter into the breast, add a mug of water and the brandy to the tin, cover lightly with foil and roast for 1 hour 30 minutes or until the juices in the thickest part of the thigh run clear when pierced with the point of a knife. Set the bird aside and add the lemon and stock to the tin. Bubble and serve with the bird.
2 Meanwhile, put the mascarpone cheese, fontina and some butter into a small saucepan and heat through very gently. Mash the cooked potatoes, then add the mascarpone mix and stir through. Season well and serve with the guinea fowl and a salad of chicory.
Per serving: 760cals, 40g fat, 23g saturated fat, 36g carbohydrate
