2 guinea fowl weighing 800 g (1 3/4 lbs) each
1 tsp salt
Pinch white pepper
3 tbsp oil
2 oz (50 g) 1/2 cup shelled walnuts
1/2 tsp thyme
1 cup (8 fl oz) 250 ml cider
1 cup (8 fl oz) 250 ml soured cream
6 tbsp Calvados
2 thin rashers streaky bacon
500 g (18 oz) firm, tart apples
3 tbsp (1 1/2 oz) 40 g butter
1 tsp sugar
1 tsp salt
Pinch white pepper
3 tbsp oil
2 oz (50 g) 1/2 cup shelled walnuts
1/2 tsp thyme
1 cup (8 fl oz) 250 ml cider
1 cup (8 fl oz) 250 ml soured cream
6 tbsp Calvados
2 thin rashers streaky bacon
500 g (18 oz) firm, tart apples
3 tbsp (1 1/2 oz) 40 g butter
1 tsp sugar
method
Preheat oven to 200°C (400°F) Gas Mark 6.
1. Wash and dry guinea fowl, then rub well with salt and pepper. Brown quickly in oil in flameproof casserole, remove from pan and pour off all except 1 tbsp of fat.
2. Put walnuts and thyme into pan and fry, stirring, for 1 minute before slowly adding cider, soured cream and Calvados. Lay guinea fowl in sauce, covering breasts with 1 bacon rasher each. Cover and cook in oven for 45 minutes.
3. Peel, core and slice apples. Melt butter, fry apple slices gently for 10 minutes, then sprinkle with sugar.
4. Brown guinea fowl on wire rack in oven for 10 minutes, and reduce sauce.
5. Halve guinea fowl and serve with sauce, garnished with apple slices.
1. Wash and dry guinea fowl, then rub well with salt and pepper. Brown quickly in oil in flameproof casserole, remove from pan and pour off all except 1 tbsp of fat.
2. Put walnuts and thyme into pan and fry, stirring, for 1 minute before slowly adding cider, soured cream and Calvados. Lay guinea fowl in sauce, covering breasts with 1 bacon rasher each. Cover and cook in oven for 45 minutes.
3. Peel, core and slice apples. Melt butter, fry apple slices gently for 10 minutes, then sprinkle with sugar.
4. Brown guinea fowl on wire rack in oven for 10 minutes, and reduce sauce.
5. Halve guinea fowl and serve with sauce, garnished with apple slices.
serving amount
serves 4
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