Admittedly Guinea fowl aren’t to be found everywhere but we
picked these up in Sainsbury’s. The boy seems convinced that, as these are “exotic”,
that they will taste like nothing he has ever had before. Hopefully the
stuffing will get him there.
2 large guinea fowl
Salt
2 tbsp olive oil
250g streaky bacon
250ml sherry
150g soft pitted prunes
125g soft dried apricots
100g blanched almonds
125g caster sugar
1 tsp orange blossom water
1 large egg yolk
Butter to grease the dish
I prefer not to stuff poultry, but to cook it separately.
That way it gets a crisp topping and doesn’t slow down the overall cooking
time.
The boy is excited enough that he’s making the stuffing
(under instruction). He’s boiling the prunes & apricots in just enough
water to cover them, until they’re soft.
About 20 minutes. Then the almonds and sugar go in the food processor
with the orange blossom water until a paste forms. Keep an eye on this – it may
need a drop of water. Left on his own, the boy would burn the motor out!
Mix the paste with the fruit and press into a buttered oven
dish. Cover with foil – it will go into the oven for the last half hour.
The boy has discovered In
& Out of the Kitchen on Radio 4 – it’s very funny. I think he’s drawing
parallels between me and the protagonist. Get the oven to 200/Gas 6
Put the guinea fowl in a roasting tin and cover with the
streaky bacon. Pour in the sherry. Roast for about 1 hour.
Make gravy from the roasting juices and a tablespoon of
brandy. Eat with your best silver. After
dinner, read chapter 1 of Out of Africa to
the boy. I had a farm in Africa, at the
foot of the Ngong hills…
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