Roast Guinea Fowl | Destination Chesterfield
Learn how to make Roast Guinea Fowl with beetroot with this recipe by former Chesterfield Food and Drink Awards Young Chef of the Year, Natasha Hart.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chesterfield.co.uk.
Ingredients
- 50ml of olive oil
- 2 guinea fowl, free-range
- 8 baby beetroots
- 1 tbsp of Maille red wine vinegar
- 2 sprigs of fresh thyme
- 100ml of water
- salt and pepper
- 1 tsp of fresh ginger, grated
- large potatoes
- butter
- seasoning
- oil
- stock
- 1 savoy cabbage
- 1 tbsp of butter
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