Pot Roast Guinea Fowl with Figs

A pot roast, like this from Nigel Slater, takes a few minutes to prepare, followed by an hour of unattended cooking. Chop an onion, halve a few figs, pour over some booze and cook for an hour. Really easy; no piles of washing up; healthy (guinea fowl has half the fat of chicken, and no olive oil is needed for this roast). The result is delicious: moist, tender, flavoursome every time, and extremely impressive. It is also the gift that keeps on giving, since the carcas makes the most incredible stock.

Ingredients

Method

Ingredients

  • SERVES 4
  • 1 Large Guinea Fowl
  • 1 large Onion, peeled and diced
  • 1 Lemon, quartered
  • 2 Sprigs of fresh rosemary
  • 250 ml White Vermouth
  • 6 Figs, Halved

Method

one. Preheat the oven to 200c. Put the chopped onion into the bottom of a deep casserole dish. Add the rosemary, vermouth, lemon and sit the guinea fowl on top. Season with salt and pepper. Cover with a lid and put in the oven to roast.

two. After 45 minutes, add the halved figs (tucking them around the bird) and cook for a further 15-25 minutes (depending on the size of your bird). If the juices run clear, the bird is cooked… serve in thick slices (as recommended by Nigel) with onion, figs and cooking juices on top.

Serving Suggestion. Bread Sauce and fresh Asparagus spears

Possible Amendment.