Guinea Fowl with an Anchovy and Rosemary Sauce

Name: Guinea Fowl with an Anchovy and Rosemary Sauce
Yield: Serves 6-8
Ingredients: salt; 2 good sprigs fresh rosemary; black pepper; 4 large cloves garlic; 50 g/2 oz tin anchovy fillets; 300 ml/½ pint full cream milk; 300 ml/½ pint double cream; 5-6 tablespoons extra virgin olive oil; 1.1-1.35 kg/2½-3 lb small potatoes; 2 guinea fowl; 3 tablespoons sherry vinegar; 1.1-1.35 kg/2½-3 lb leeks

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Guinea fowl have a fine texture but can taste bland. Here they are enhanced by the wonderful combination of rosemary and anchovies.

Anchovies are one of my favourite flavourings; they add not only salt but much more, and dissolved in a creamy sauce in this way no fishiness at all.

Ingredients

1.1-1.35 kg/2½-3 lb leeks
1.1-1.35 kg/2½-3

Main course
Dinner
Gluten-free

Method

Preheat the oven to 200°C/400°F/gas mark 6. Wash and peel the leeks, cut them across in roughly 5cm/2in pieces and put in a large, deep roasting pan. Peel the potatoes and cut them across in fairly thick slices. Arrange the potato slices among the leeks and sprinkle with salt and black