Guinea fowl with blackberry sauce

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Preparation info

  • Serves

    2–3

    • Difficulty

      Easy

Appears in

Winter Food

Winter Food

By Jill Norman

Published 2005

  • About

The people of Georgia use an abundance of fruit and nuts in savoury dishes. Pomegranates, grapes, plums, cherries, apricots and the ever-popular walnuts are used with all kinds of fish, meat and poultry. In Georgia, blackberry sauce is served with roast chicken, but it is a good match for the slightly gamey flavour of guinea fowl.

Ingredients

for the sauce

  • 450 g blackberries
  • ½ clove garlic, crushed with a

Method

It is best to prepare the sauce an hour or so ahead so that the flavours have time to blend. Purée the blackberries and sieve to remove the seeds. Combine with the other sauce ingredients, taste and add more lemon juice if necessary. Cover and set aside.

Preheat the oven to 200°C/400°F/gas mark 6