Guinea fowl with blackberry sauce

Name: Guinea fowl with blackberry sauce
Yield: Serves 2–3
Cuisine: United Kingdom
Ingredients: 75 g butter or 4 tablespoons olive oil; ½ teaspoon hot paprika; 450 g blackberries; ½ clove garlic, crushed with a little salt; ½ teaspoon ground ginger; 2 teaspoons ground almonds; 1 guinea fowl; 2 teaspoons lemon juice; 3 tablespoons chopped coriander

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

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

Europe
United Kingdom
Dinner
Gluten-free
Spicy

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