Guinea Fowl Breast with buttered spinach and almonds

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

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.


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


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