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Guinea Fowl with Lychees    HT  MC    160mins

Serves 4      Hot    Poultry  Game Bird  Pork Vegetables  Fruit    Main Course Gluten Wheat Free  Eggless



450g/1lb Jerusalem Artichokes

6 Garlic Cloves, unpeeled

175g/6oz Streaky Bacon

1 x 200g/7oz tin Lychees

1 tbsp Freshly chopped  Tarragon

Salt and Black Pepper

2 Guinea Fowl

Softened Butter

225g/8oz Shallots, peeled

6 tbsp Double Cream 




1. Scrub the artichokes but don't peel them. Put in a saucepan of salted water with the garlic and boil until the artichokes are soft.


2. Roll the bacon up into tight rolls. When the artichokes are cooked put in a food processor with the garlic cloves, popped out of their skins, together with the strained juice of the lychees. Add the tarragon and season well with salt and black pepper. Preheat the oven to180C, 350F, Gas mark 4.


3. Pour the artichoke mixture into a casserole dish. Rub the guinea fowl with flour and then smear with softened butter. Put the bird into the casserole and sprinkle with salt and black pepper.


4. Place the peeled shallots all around the bird, interspersed with the bacon rolls. Cover the casserole and cook in the centre of the oven for 2 hours.


5. Remove the bird and put it in the centre of a large warmed serving dish. Strain off excess fat from the artichoke mixture, stir in the drained lychees and then stir in the double cream. Spoon the mixture around the bird and serve immediately.


More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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