Cold Guinea Fowl

Cold Guinea Fowl Recipe: Delicious and Flavorful Dish with Orange Essence

Preparation time: 15 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Cold Guinea Fowl is a unique and flavorful dish that is perfect for a special occasion or a fancy dinner party. This recipe combines the rich and tender meat of Guinea fowl with a tangy and sweet citrus marinade, resulting in a dish that is both refreshing and satisfying.

History

The origins of Cold Guinea Fowl can be traced back to traditional French cuisine, where Guinea fowl is a popular ingredient in many dishes. This particular recipe puts a modern twist on the classic preparation of Guinea fowl, by serving it cold and marinated in a citrus-infused sauce.

Ingredients

1 whole, large Guinea fowl
salt to taste
6 whole garlic cloves
15 ml (1 tbsp) fresh orange juice
15 ml (1 tbsp) fresh lemon or lime juice
500 ml (0.75 pt) sweet apple cider
10 g (2 tsp) freshly ground black pepper
15 ml (1 tbsp) vegetable oil
dash of orange essence combined with a dash of orange oil

How to prepare

Season the Guinea fowl inside and out with salt and garlic cloves, leaving some cloves inside the fowl and some embedded in the skin. Combine the fruit juices, sweet cider, and pepper, and pour over the fowl in a saucepan.
Cover and simmer gently for 1.5 - 2 hours, turning over from time to time. You may need to add more cider or some chicken stock to prevent burning and to ensure there is enough fluid to fully cook the fowl.
When cooked, remove the fowl from the juices and brush all over with the vegetable oil mixed with orange essence and oil. Brown the fowl quickly in an oven preheated to 230°C (450°F). When brown, remove and cool. Joint the fowl before serving with a green salad garnished with pineapple and orange slices.

Variations

Add fresh herbs such as thyme or rosemary to the marinade for added flavor.
Substitute the sweet apple cider with white wine for a different twist on the dish.
Serve the Cold Guinea Fowl with a side of roasted vegetables or couscous for a complete meal.

Cooking Tips & Tricks

Make sure to season the Guinea fowl generously with salt and garlic cloves to enhance the flavor of the meat.

- Be sure to simmer the fowl gently in the fruit juice and cider mixture to ensure that it cooks evenly and stays moist.

- Browning the fowl quickly in a hot oven will give it a crispy and golden skin, adding a delicious texture to the dish.

Serving Suggestions

Cold Guinea Fowl can be served as a main course with a side of green salad garnished with pineapple and orange slices. It can also be served as an appetizer at a dinner party or special event.

Cooking Techniques

Simmer the fowl gently in the marinade to ensure that it cooks evenly and stays moist.

- Brown the fowl quickly in a hot oven to give it a crispy and golden skin.

Ingredient Substitutions

Substitute the Guinea fowl with chicken or turkey if Guinea fowl is not available.

- Use lemon juice instead of lime juice for a slightly different citrus flavor.

Make Ahead Tips

Cold Guinea Fowl can be prepared ahead of time and stored in the refrigerator until ready to serve. The flavors will continue to develop as it chills, making it a great make-ahead dish for a dinner party.

Presentation Ideas

Serve Cold Guinea Fowl on a platter garnished with fresh herbs and citrus slices for an elegant presentation. You can also arrange the fowl on individual plates with a side of salad for a more casual presentation.

Pairing Recommendations

Cold Guinea Fowl pairs well with a crisp white wine such as Sauvignon Blanc or Chardonnay. It also pairs nicely with a light and fruity red wine such as Pinot Noir.

Storage and Reheating Instructions

Store any leftover Cold Guinea Fowl in an airtight container in the refrigerator for up to 3 days. To reheat, place the fowl in a preheated oven at 180°C (350°F) for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Cold Guinea Fowl contains approximately 300 calories, making it a satisfying and nutritious meal option.

Carbohydrates

This recipe contains a small amount of carbohydrates from the sweet apple cider and fruit juices used in the marinade. Each serving of Cold Guinea Fowl provides approximately 10 grams of carbohydrates.

Fats

The main source of fat in this recipe comes from the vegetable oil used to brown the fowl. Each serving of Cold Guinea Fowl contains approximately 15 grams of fat.

Proteins

Guinea fowl is a lean source of protein, making it a healthy choice for a main course. Each serving of Cold Guinea Fowl provides approximately 25 grams of protein.

Vitamins and minerals

Guinea fowl is a good source of vitamins and minerals, including vitamin B6, niacin, and selenium. The citrus marinade in this recipe also adds a boost of vitamin C.

Alergens

This recipe contains garlic and vegetable oil, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Cold Guinea Fowl is a balanced and nutritious dish that provides a good mix of protein, carbohydrates, and fats. The citrus marinade adds a refreshing twist to the rich and tender meat of the Guinea fowl.

Summary

Cold Guinea Fowl is a delicious and elegant dish that is perfect for a special occasion or a fancy dinner party. The citrus marinade adds a refreshing twist to the rich and tender meat of the Guinea fowl, making it a unique and flavorful dish that is sure to impress your guests.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Cold Guinea Fowl. It was a warm summer day, and I was visiting my dear friend Margaret in her cozy little cottage by the sea. Margaret was a fantastic cook, always whipping up delicious meals with ingredients she had gathered from her garden or the local markets.

On this particular day, Margaret had invited me over for lunch, promising me a special treat. As we sat at her kitchen table, she brought out a platter of beautifully arranged slices of cold guinea fowl, garnished with fresh herbs and drizzled with a tangy vinaigrette. I had never tasted anything quite like it before, and I immediately asked her for the recipe.

Margaret smiled slyly and told me that it was a secret family recipe that had been passed down through the generations. She agreed to teach me how to make it, under the condition that I never reveal it to anyone else. I eagerly agreed, knowing that this dish would become a staple in my own culinary repertoire.

To begin, Margaret showed me how to marinate the guinea fowl in a mixture of white wine, lemon juice, olive oil, garlic, and herbs. She explained that the key to the dish was allowing the meat to soak up all of the flavors overnight, resulting in a tender and flavorful bird.

The next day, we roasted the guinea fowl until it was perfectly cooked, then allowed it to cool before slicing it thinly. Margaret taught me how to arrange the slices on a platter, alternating them with layers of sliced tomatoes and cucumbers. Finally, we drizzled the entire dish with a homemade vinaigrette made from Dijon mustard, red wine vinegar, and olive oil.

As we sat down to enjoy our creation, I marveled at the complex flavors and textures of the dish. The tender meat of the guinea fowl paired perfectly with the crisp vegetables and tangy vinaigrette, creating a refreshing and satisfying meal.

After lunch, Margaret shared with me the story of how she had learned the recipe from her own grandmother, who had picked it up during a trip to France many years ago. She explained that the dish was traditionally served at family gatherings and special occasions, and that it had always been a favorite among her loved ones.

I felt honored to have been entrusted with such a treasured family recipe, and I made a promise to Margaret that I would carry on the tradition and pass it down to future generations. From that day on, Cold Guinea Fowl became a staple in my own family gatherings, a dish that always brought back memories of that sunny summer day by the sea.

As I sit here now, reminiscing about that special moment with Margaret, I can't help but feel grateful for the gift of cooking and sharing recipes with loved ones. Each dish tells a story, a connection to the past and a promise for the future. And as I continue to cook and create in my own kitchen, I know that the legacy of Cold Guinea Fowl will live on for generations to come.