Guinea Fowl

Name: Guinea Fowl
Cuisine: United Kingdom
Ingredients: 1 guinea fowl; 115 g/4 oz shallots, chopped; olive oil; 85 g/3 oz salt pork or streaky bacon, diced; 85 g/3 oz salt pork or streaky bacon, diced; 85 g/3 oz stoned black olives, chopped; 1 tbsp fresh thyme leaves; the bird’s liver or chicken liver, chopped; the bird’s liver or chicken liver, chopped

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

I remember cooking this after Mass at the London Oratory, which was fraught with excitement after a mad woman had stalked up to the altar and emptied a carrier bag full of rubbish on the steps, old dog food tins and milk cartons for the most part. She was yelling in some foreign tongue and had to be led away.

Ingredients

1 guinea fowl
85 g/3 oz salt pork or streaky bacon, diced

Europe
United Kingdom
Main course
Gluten-free

Method

Fry the diced pork or bacon and the shallots in about 3 tbsp of olive oil until they are beginning to brown. Add the liver and stir- fry for a minute. Add the olives and thyme and mix well together. Remove from the heat and stuff into the bird’s cavity. Brush the bird all over with olive oil, place