Island Life August/September 2018

Food & Drink
Roasted guinea fowl
with beetroot, ginger and thyme
Serves 6
Ingredients
100ml Olive oil
1 Free-range guinea
fowl
4 Beetroots
2tbsp Red wine vinegar
5 Sprigs of fresh thyme
200ml Water
Salt
Pepper
1tsp Fresh ginger,
grated
Method
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
and dice into 1cm cubes.
4. Joint the guinea fowl into breast,
thigh and drumstick, or ask
your butcher if you do not feel
comfortable with this.
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.
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.
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