Warm Salad of Guinea Fowl with Prosciutto

Name: Warm Salad of Guinea Fowl with Prosciutto
Yield: Serves 6-8
Cuisine: Australian
Ingredients: 1 tablespoon strong Dijon mustard; 4 tablespoons virgin olive oil; ½ bunch of fresh marjoram; ½ head of garlic; 12 thin slices of prosciutto (Parma ham); 2 garlic cloves, peeled and crushed; ½ teaspoon freshly ground black pepper; 1 teaspoon fresh thyme leaves; ½ onion; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 x 1.25 kg (2½ lbs) guinea fowl; 2 cups (250 g/8 oz) fried, thin potato slices; 2 cups (250 g/8 oz) fried, thin potato slices; 1 cup (125 g/4 oz) sippets or dry croûtons of French bread; 1 cup (125 g/4 oz) sippets or dry croûtons of French bread; 1 large tomato, diced; 2 tablespoons virgin olive oil; 2 tablespoons walnut oil; 12 thin slices of prosciutto (Parma ham); the strained fat and juices from the fowl; 500 g (1 lb) mixed salad leaves (mesclun); 1 cup (125 g/4 oz) sippets or dry croûtons of French bread; 2 tablespoons champagne vinegar; 500 g (1 lb) mixed salad leaves (mesclun)

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Ingredients

1 x 1.25 kg (2½ lbs) guinea fowl
salt and freshly ground black pepper
½

Oceania
Australia

Method

To cook the fowl

Mix together the basting liquid ingredients.

Season the fowl with salt and pepper and place the onion, garlic and marjoram in the stomach cavity. Brush generously with the basting liquid and roast in a hot oven (200°C/390°F) for