Guinea fowl with apples, Calvados and cavolo nero
You could also make this with pheasant and substitute the cavolo nero with either cabbage or curly kale.
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Serves
4
| Guinea fowl |
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2 tbsp
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butter
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1 tbsp
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extra-virgin olive oil
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1
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guinea fowl, cut into 6 pieces
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1
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onion, thinly sliced
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1 tbsp
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thyme leaves
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4 (600 gm)
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granny Smith apples, peeled and halved
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60 ml (¼ cup)
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Calvados
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250 ml (1 cup)
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chicken stock
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100 gm
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crème fraîche
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600 gm
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cavolo nero
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1
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Preheat oven to 210C. Heat 1 tbsp butter and olive oil in a large cast-iron casserole
over medium heat. Add guinea fowl pieces, onion and thyme and sauté for 3-5 minutes or until guinea fowl browns and onion is soft. Transfer to a large bowl.
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2
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Add apples to casserole and sauté over medium heat for 2 minutes. Add Calvados and cook for another 2 minutes. Add guinea fowl mixture, stock, stir carefully, cover and bake for 40-45 minutes. Five minutes before serving, stir in crème fraîche.
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3
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Just before serving, heat remaining butter in a large frying pan over medium heat and sauté cavolo nero for 5-7 minutes until wilted. Serve guinea fowl pieces, apples and sauce with cavolo nero.
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Drink Suggestion Barrel-aged chardonnay.
RECIPE Andy Harris
PHOTOGRAPHY William Meppem
STYLING Andy Harris
DRINK SUGGESTION Max Allen