Braised Guinea Fowl with wild mushrooms and bacon.
When I asked Barry to pick a recipe for us he answered: My love for so many different foods, from all over the world, leaves me with somewhat of a dilemma when asked to select a favourite recipe. I love this dish because it's real comfort food, especially coming into the colder, darker days. Very different from the type of fine cuisine we serve daily at the Oriel, it's a beautiful, rich, rustic dish and very easy to produce. Try some fresh homemade tagliatelle or linguini with heaps of grated Parmesan to accompany it.'
,br> The Oriel Restaurant, 2, Bridge Street, Gilford, Co. Down. Tel. 028 3883 1543 (dial 048 from R of I )
4 Guinea Fowl or free range chicken breasts
2 slices good quality dry cured bacon or Pancetta cut into lardons
40ml olive oil
50g shallot peeled and finely chopped
1 clove garlic, crushed
100g cleaned wild mushrooms
1 red pepper seeded and quartered
200g fresh ripe plum tomatoes, seeded
200ml dry white wine
600ml brown chicken stock
2 sprigs fresh rosemary
1 sprig fresh thyme
4 fresh basil leaves
100ml fresh double cream
basil and parmesan
1. heat the olive oil in a suitable metal casserole dish or heavy based pot.
2. season the Guinea Fowl with salt and freshly ground pepper, and sauté in the olive oil until golden on all sides
3. add the onion, garlic and lardons of bacon, season, and sauté for a few minutes
4. add the peppers, mushrooms, tomatoes, white wine, and chicken stock and bring to the boil
5. add the rosemary, thyme and basil and place a lid on top. Cook gently for 8 mins
6. remove the Guinea Fowl and vegetables from the pot and reduce the remaining liquid by 1/3 to a good sauce consistency.
7. return the Guinea Fowl to the sauce, taste and adjust the seasoning, add the cream and bring back to the boil.
8. finish with freshly chopped basil, serve with freshly cooked pasta and fresh parmesan cheese.