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Poultry and Game Recipes -
Grilled Guinea
Fowl with Fresh Herb Sauce
Recipe
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Poultry and Game
Recipes
-
Grilled Guinea
Fowl with Fresh Herb Sauce Recipe
Ingredients
Serve
4
Herb sauce:
-
3 garlic cloves,
crushed
-
4 anchovy fillets,
chopped
-
large handful of flat
leaf parsley
-
handful of rocket leaves
-
handful of sorrel
leaves
-
handful of basil leaves
-
2
tablespoons lemon
juice
-
125 ml/4 fl oz extra
virgin olive oil
Method:
-
Put the guinea fowl
breasts, skin side up, on a lightly oiled grill pan,
brush with a little olive oil and season with salt
and pepper.
-
Place the pan under a preheated grill
and cook the guinea fowl for about 10 minutes on
each side.
-
Meanwhile, make the herb sauce. Put the
garlic, anchovies, parsley, rocket, sorrel, basil
and lemon juice into a food processor or blender and
process for 1 minute.
-
With the motor running, slowly
drizzle in the olive oil; the sauce should be thick
and bright green with a strong fresh aroma.
-
Finally,
season with salt and pepper and process again.
The guinea fowl is ready when the skin is crunchy
and dark brown.
-
Serve with a little herb sauce on
each plate and the remainder in a small dish.
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