Roasted guinea fowl with romesco recipe | Good Food
If you're looking for a special Sunday roast, this guinea fowl brined in beer and chilli with a red pepper and tomato sauce is sure to be the centrepiece of any family meal
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Cooking tools:
- Food processor
- Roasting pan
- Microplane
- Baking sheet
- Kitchen scale
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Paper towel
- Plastic wrap
- Measuring spoon
- Measuring cup
- Kitchen timer
- Refrigerator
- Serving platter
Ingredients
- 1 guinea fowl
- 8 garlic cloves grated
- 100ml olive oil
- 1 tbsp smoked paprika
- bunch rosemary tied together
- peppery salad leaves to serve
- 3 red peppers
- 70g blanched almonds roasted and roughly chopped
- 30g dried breadcrumbs roasted with the almonds
- 2 tomatoes skinned and deseeded
- ½ tsp chilli flakes
- 1 tsp chopped parsley
- zest 1 lemon (then cut the zested lemon into wedges to serve)
- extra virgin olive oil or cold-pressed rapeseed oil
- 500ml good-quality lager
- 150g salt
- 3 green chillies
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