Like other game, it is also delicious with winter fruits such as quince, plums or prunes.. The parsnips can simply be quartered, turned in olive oil and roasted in the oven alongside the guinea fowl and dauphinoise. 14. Place in a roasting tin and roast in the preheated oven for approximately 1 hour, or until guinea fowl are cooked through and juices run clear near the thigh. Roast guinea fowl with herbs (Pintade rotie, Pieczona perliczka) Mix finely chopped shallots and rosemary with softened butter and thyme, add lemon juice, salt and pepper, mix well. 1 guinea fowl–about 1k/2lbs. Fridays 1305-1400 & Sundays 1205-1300 bbc.co.uk/radioscotland 92 – 95 FM Roast Guinea Fowl With Smoked Pancetta, Chestnuts & Thyme The Kitchen Cafe Takeaway sprigs of thyme. The guinea fowl is cooked slowly in a pot, so it combines braising and roasting. Guinea fowl comes into season in time for autumn and runs through until the end of winter, so naturally it pairs nicely with earthy, autumnal flavours like mushrooms and beetroot, and robust winter root vegetables such as celeriac or parsnip. Serve with lemon and thyme roast potatoes and pureed sprouts. The richness of the butter, used to baste the birds, with sage and garlic, works superbly with the guinea fowl. Soften the leeks, carrot and celery in a saucepan with the thyme and garlic and a little olive oil. Place the bird in a oven pan. Pour the olive oil over the bird and spread it well in by hand or brush. a garlic clove. 2 tbs olive oil. Put the lemon, thyme and garlic into … half a lemon. Peel and cube a celeriac and then cook it in a covered pan for about 25 minutes over a low heat with a swig of olive oil, lemon thyme, salt and pepper. Cooking time will vary depending on the size of … Set the oven to 400F/200C. salt and pepper. Transfer the guinea fowl to the saucepan and pour over the white wine. Jamie’s celeriac recipe works brilliantly with guinea fowl. Stuff each guinea fowl with half an onion, 3 garlic cloves and 3 rosemary or thyme sprigs. Spread evenly a layer of herb butter under the skin of the guinea fowl breast, then fasten poultry skin with skewers.