Poached Guinea Fowl with Broad Bean, Garlic, Pear & Fennel Salad from The Sugar Club Cookbook by Pet
This is a salad that can be served as either a main course or a starter. If the former, it should be eaten with roast new potatoes (or even mash) for a more filling meal. It can be served cold or t...
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Ingredients
- Small bunch of oregano
- 1 10cm (4in) piece of rosemary
- 1 leek, cut into 5 and washed
- 1 lemon, cut in half
- 1 head of garlic – pull the cloves apart but don’t bother to peel
- 1 guinea fowl, about 1.6—2kg (3½–4½lb)
- 2 bay leaves
- 600ml (1 pint) dry white wine
- 2 sweet pears
- 3 cups podded broad beans (smaller are sweeter)
- 50ml (1¾fl oz) lemon juice
- 4 medium heads of fennel (trim the tops off and keep to use in the poaching liquor)
- Salt
- 2 carrots, peeled
- 2 white onions, peeled and cut into quarters
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