Roasted Guinea Fowl with Wild Garlic Gnocchi - James Martin Chef

Name: Roasted Guinea Fowl with Wild Garlic Gnocchi - James Martin Chef
Ingredients: 1 whole Guinea Fowl; 100g Morel Mushrooms; 80g fresh podded peas; 1 small leek; 1 white onion; 2 stick celery; 8 sprigs thyme; 2 clove garlic; 1 bayleaf; 1 banana shallot; Squeeze lemon; 200ml Madeira; 3 large potatoes (king Edward), scrubbed; 1 large free-range egg yolk; 3 large handfuls of washed and picked wild garlic (reserve any flowers for garnish); 3 Knobs of unsalted butter; 300g plain flour, sifted; Grate nutmeg; Crushed sea salt and freshly ground black pepper; 2 tbsp full fat creme fraiche

www.jamesmartinchef.co.uk

Roasted Guinea Fowl, Wild Garlic Gnocchi, Morels, Peas and a Crème Fraîche Sauce from James Tanner! You can use chicken for this!

View Original

Share this recipe:

Ingredients

1 whole Guinea Fowl
100g Morel Mushrooms
80g fresh podded peas
1 small leek
1 white onion
2 stick celery
8 sprigs thyme
2 clove garlic
1 bayleaf
1 banana shallot
Squeeze lemon
200ml Madeira
3 large potatoes (king Edward), scrubbed
1 large free-range egg yolk
3 large handfuls of washed and picked wild garlic (reserve any flowers for garnish)
3 Knobs of unsalted butter
300g plain flour, sifted
Grate nutmeg
Crushed sea salt and freshly ground black pepper
2 tbsp full fat creme fraiche