Recipies
France Ingredients (6 Servings)
- 1 guinea fowl weighting abozt 2 kg, cut into 8 pieces
- 800 g fresh pumpkin
- 2 tablespoons Dijon mustard
- Grated zest and juice of 2 lemons
- 2 tablespoons olive oil
- Pepper, oregano, rosemary, nutmeg
Nutritional values (per serving)
Directions
Grilling the pumpkin:
Preheat the oven to 180-190 °C (gas mark 6-7). Brush an ovenproof dish with oil. Peel the pumpkin and remove the seeds, then cut it into slices approx. 1 cm thick. Put the slices into the ovenproof dish. Sprinkle the pumpkin with oil, chopped herbs and a pinch of grated nutmeg. Bake in the oven for about 30 minutes. Turn the pumpkin slices gently halfway through cooking time.
Preparing the guinea fowl
Put the guinea fowl pieces under the grill or into a non-stick frying pan for 6 minutes each side. The skin must be well done. Mix the mustard, zest and lemon juice and season it with pepper. Take the guinea fowl out of the pan and put it onto a baking dish brushed with a teaspoon of oil. Brush the guinea fowl with the mustard mix and bake for 20 minutes. Pierce a skewer into the thickest piece of meat. If clear juice runs out, the meat is done. Serve at once with grilled pumpkin pieces.