Stuffed guinea fowl recipe by Theo Randall
An exclusive guinea fowl recipe prepared by chef Theo Randall for the Live From London event.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Spoon
- Measuring spoon
- Parchment paper
- Plate
Ingredients
- Guinea fowl: 1
- Mascarpone cheese: 150g
- Thyme: leaves from 4 sprigs. chopped
- Lemons: grated zest and juice of 1 lemon
- Cured ham: 4 slices. Parma
- Extra virgin olive oil: 1 tbsp
- Sourdough: 2 slices or pagnotta bread
- Peas: 200g. podded fresh
- Spring onion: 1 small. finely chopped
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