Guinea Fowl Breast with buttered spinach and almonds

Name: Guinea Fowl Breast with buttered spinach and almonds
Yield: Serves 6
Ingredients: 5 cups (1.25 litres/2 imp. pints) White Chicken Stock; 1 teaspoon pepper; Sea salt and freshly ground black pepper; 5 black peppercorns; 6 guinea fowl, about 405 g (13 oz each); 2 tablespoons vegetable oil; 2 medium brown (yellow) onions; 1⅓ cups (155 g/5 oz) slivered almonds; 1 medium brown (yellow) onion; ⅓ cup (90 mL/3 fl oz) sherry vinegar; ½ cup (125 g/4 oz) butter; 800 g (1¾ lb) English spinach; 1 teaspoon sea salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

You need to prepare the guinea fowl and stock the day before use. This recipe also works well with baby chickens. It is a rather rich dish and is best served with just a green salad.

Ingredients

6 guinea fowl, about 405 g (13 oz each)
Sea salt and freshly ground black pepper

Main course
Gluten-free

Method

TO PREPARE GUINEA FOWL, using a sharp knife, remove the breasts and legs from the guinea fowl. Place the breasts in a covered container and refrigerate until needed. Place the remaining guinea fowl bones into a roasting pan (no oil required) and roast in a preheated oven at 200°C (390°F) until they are