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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Pot-roasted guinea fowl with chestnut stuffing


You'll need

2 (about 800gm each) guinea fowl 60 ml (¼ cup) olive oil 300 gm chestnut mushrooms 120 ml Marsala   Chestnut stuffing 130 gm day-old ciabatta, crust removed 60 ml (¼ cup) milk 2 tbsp olive oil 1 Spanish onion, thinly sliced 2 cloves garlic, thinly sliced 60 gm flat pancetta, cut into ½ cm pieces 1 tbsp rosemary leaves 100 gm chicken livers, trimmed and coarsely chopped 150 ml Marsala 125 gm cooked chestnuts, coarsely chopped (see note)

Method

  • 01
  • For chestnut stuffing, coarsely tear ciabatta into pieces, place in a bowl, pour over milk and stand. Heat 1 tbsp olive oil in a large frying pan, add onion, garlic and pancetta and sauté over low-medium heat for 5 minutes or until onion is soft. Add mixture to bread. Add 1 tbsp olive oil to pan, increase heat to medium-high, add rosemary leaves and cook until aromatic, then add chicken liver and sauté until golden brown, deglaze pan with Marsala and season to taste with sea salt and freshly ground black pepper. Add chicken livers and chestnuts to the stuffing, season to taste and mix to combine. Cool to room temperature.
  • 02
  • Preheat oven to 200C. Rinse cavities of guinea fowl and pat dry with absorbent paper, season with sea salt and spoon stuffing evenly into cavities of guinea fowl. Heat olive oil in a heavy based flame-proof casserole, add guinea fowl and cook over high heat, turning occasionally until golden brown. Remove guinea fowl and set aside. Add mushrooms and sauté for 2 minutes or until just wilted, add Marsala and bring to a simmer. Return guinea fowl to pan, cover with a lid, place in the oven and roast for 40 minutes or until just cooked.
  • 03
  • Remove guinea fowl from casserole pan and keep warm. Heat liquid over medium-high heat and cook until reduced by half and slightly thickened, season to taste and serve guinea fowl drizzled with sauce and mushrooms.

Note Cooked vacuum-packed chestnuts are available from The Essential Ingredient and G J Foods.


At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

Featured in

May 2007

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