Guinea Fowl Maryland

Lightly spiced guinea fowl served with sweetcorn purée, toasted corn, deep-fried banana, and a rich cream sauce.

Dinner Poultry Sweetcorn Guinea Fowl Maryland

Estimated Nutrition

Calories

1427.1

kcal / serving

2854.2 kcal total

Carbs

58.4g

per serving

116.8 g total

Fat

106.2g

per serving

212.4 g total

Protein

59.4g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Birch Syrup

Dairy

Butter

for the purée

100

Butter

for frying and finishing sauce

tbsp

Double Cream

Fruits

piece

Banana

very ripe, at room temperature

Liquids

100

Chicken Stock

for the purée

tbsp

Brandy

200

Chicken Stock

for the sauce

Meat

piece

Guinea Fowl Breast

skin on

NutsSeeds

tsp

tsp

tsp

OilsFats

for deep frying

Vegetables

198

Sweetcorn

tinned, drained, for the purée

floret

Cauliflower

large, cooked

198

Sweetcorn

tinned, drained, for garnishing

bunch

Watercress

to garnish

Method

Rub spices into the guinea fowl, brown in an ovenproof pan, deglaze with brandy, add 200ml stock, and bake for 10 minutes.

Carve the breasts and serve with corn, banana halves, purée, sauce, and watercress.

Remove meat to rest, reduce the pan liquid on the hob, and whisk in butter and cream.

Deep fry the whole banana with skin on until brown and bubbling, then cut in half.

Heat a deep-fat fryer or oil in a saucepan to 180°C.

Preheat the oven to 180°C.

Cook corn in 25g butter for 2 minutes, add 100ml stock, simmer for 3 minutes, then blend with remaining butter and cauliflower.

Fry the second batch of corn in butter until brown and stir in the birch syrup.