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

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Preparation info

  • Main course - Serves

    two

    • Difficulty

      Medium

    • Ready in

      50 min

Appears in

Loose Birds & Game

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

    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, then allow to rest, whilst keeping warm.

    To Make the Risotto

    Fry off the chopped shallot and crushed garlic in a saucepan, add the risotto rice and white wine stirring continuously whilst the stock is added bit by bit, until cooked ‘al dente’. Finish with chopped lemon balm, the grated cheese, cream and the bacon lardons..

    Crisp the ham under a grill for a couple of minutes. Heat the chicken stock, then add a knob of chilled butter, a pinch of chopped tarragon and the morel mushrooms.

    Place the risotto in the centre of the plate, or in a separate vessel, slice the guinea fowl breast in two and place on top of the risotto, then finish with the crispy ham and the morel mushroom ‘gravy’.