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| Rice
and Pasta Recipes - Turkish Guinea Fowl |
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Printable Version |
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Ingredients:
1 guinea fowl
2-3 tablespoons oil
3 onions
several stalks parsley
1 bay leaf
8 peppercorns
1½-2 oz butter
1 clove garlic
8 oz rice
1-1¼ pints stock
2 oz raisins
1/2 teaspoon ground cinnamon
1 tablespoon herbs chopped
3 tablespoon almonds halved
1 tablespoon parsley chopped
Pre-heat oven at 325°F
Mark 3 |
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Making: |
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1. |
Brown guinea fowl all
over in oil. Then put into a large pan
or casserole and barely cover with
water. Add 2 sliced onions, parsley
stalks, bay leaf, peppercorns and salt.
Cook gently until tender, about 1½
hours. Drain and allow to cool,
reserving for cooking rice. |
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2. |
Heat 1½-2
oz butter in pan, cook one chopped onion
and crushed garlic until golden. Add
rice and cook for a few minutes. Pour in
1-1¼ pints stock and bring to boil, add
raisins and herbs, cinnamon and
seasoning. Cut guinea fowl meat into
good sized chunks and add to rice
mixture. Cover dish and cook in oven for
20-30 minutes until all liquid has been
absorbed and guinea fowl is tender.
Sprinkle top with browned almonds and
chopped parsley, and serve hot. |
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Printable Version |
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