Guinea Fowl Stewed with Potatoes, Ginger, Tamari & Star Anise from The Sugar Club Cookbook by Peter

Name: Guinea Fowl Stewed with Potatoes, Ginger, Tamari & Star Anise from The Sugar Club Cookbook by Peter
Ingredients: 1 small lemon, cut into quarters; Salt; pepper; 1 litre (1¾ pints) chicken stock (or make it from the carcasses of the guinea fowl); 2 small guinea fowl; 10 cloves of garlic, peeled; 1 8cm (3in) piece of rosemary; 80ml (3fl oz) tamari; 8 star anise; 20 new potatoes, scrubbed and washed; 6 tablespoons coarsely grated fresh ginger; 100ml (3½fl oz) sesame oil; 2 leeks, cut into 1cm (⅓in) rings and washed well

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This is one of those dishes that lie somewhere between a soup and a stew, rather like the traditional pot-au-feu. It’s easy to make and can be left to look after itself while you concentrate on...

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Ingredients

1 small lemon, cut into quarters
Salt
pepper
1 litre (1¾ pints) chicken stock (or make it from the carcasses of the guinea fowl)
2 small guinea fowl
10 cloves of garlic, peeled
1 8cm (3in) piece of rosemary
80ml (3fl oz) tamari
8 star anise
20 new potatoes, scrubbed and washed
6 tablespoons coarsely grated fresh ginger
100ml (3½fl oz) sesame oil
2 leeks, cut into 1cm (⅓in) rings and washed well