Breast of Corn-Fed Guinea Fowl with Garden Lemon Balm Risotto, Morel Mushrooms and Crispy Yoadwath Mill Kiln-Smoked Ham

Name: Breast of Corn-Fed Guinea Fowl with Garden Lemon Balm Risotto, Morel Mushrooms and Crispy Yoadwath Mill Kiln-Smoked Ham
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Main course - Serves two
Ingredients: 20 g unsalted butter, chilled; 50 ml white wine; 25 g hard cheese, grated. Such as Parmesan or Doddington’s,; 1 shallot, finely chopped; 100 g morel mushrooms, dried, if fresh are unavailable; 1 clove of garlic, crushed; a little rapeseed oil; 200 g risotto rice; 2 slices of crispy Yoadwath Mill kiln-smoked or Parma ham; 1 bunch lemon balm; 50 g bacon lardons, cooked; a pinch of tarragon, chopped; 20 ml (double) cream; 150 ml chicken stock, already reduced; 500 ml chicken stock; 2 corn-fed guinea fowl breasts

Preparation info

Main course - Serves
two

Difficulty
Medium
Ready in
50 min

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

A LIGHT LUNCHTIME DISH FOR SUMMER. THE DELICATE TASTE OF GUINEA FOWL GENTLY COOKED WITH THE ‘UMPH’ OF LEMON BALM WHICH GROWS PROLIFICALLY IN OUR GARDENS AND A LITTLE SHAKE OF MOREL MUSHROOMS INA SPLODGE OF GARLIC BUTTER TASTES MAGIC!

Ingredients

2 corn-fed guinea fowl breasts
a little rapeseed oil

Main course
Gluten-free
Summer

Method

Preheat the oven to 180°C/gas mark 4.

Place the guinea fowl breasts onto a roasting tray, season and brush with a little oil. Roast for 12 minutes

Ingredients

Method

Photos