Guinea fowl thighs with bacon

Again and again I walk into my local supermarket and straight to the meat and fish section to find something to make something worth writing about. This time I saw the guinea fowl thighs, I rarely see them as they mostly just stock full birds, so I snapped them up.

I rifled through the isles to find something to go with it, I picked some thick cut bacon lardons and an onion squash. Here was the resulting recipe!

Ingredients:

4 Guinea fowl thighs
200g bacon lardons
Dash of white wine (50ml)
Rapeseed oil
Pepper

1onion squash, peeled and chopped
A little oil
Salt
Pepper

prep:
preheat your oven at 180\gas mark 7

Method:

Place the squash on a tray and sprinkle with salt and pepper. place in the oven.

Add 1 tablespoons of rapeseed oil to a large non stick frying pan on a medium/high heat, followed by the bacon.

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Fry the bacon until it starts to brown, then add the wine. Stir the bacon and wine to lift the sediment from the bottom of the pan and simmer for 2 minutes.

Add the guinea fowl, and fry gently on each side for a few minutes until browned.

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Remove everything from the pan and place in an oven proof tray, sprinkle with a little pepper, then place in the
oven for around 20 minutes.

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After 20 minutes check the squash has softened in the middle. browned nicely around the edges and that the guinea foel thighs juices are running clear, then serve with your favourite green vegetables and enjoy.

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Winter warmer – Wild boar sausage casserole

I tend to eat relatively healthy for the most part of the year, but when the winter slowly slides its cold, harsh, grasp around us I do crave something that makes me feel all warm and fuzzy inside. I love a good soup or stew, especially when it’s on a lazy snowy weekend and its left in the slow cooker or the hob bobbing away like a tasty molten treasure chest waiting for me to discover it in all its bubbling loveliness. This time I’m using a different kind of meat, in the form of wild boar sausage, to give it a little bit of something different.

There are nearly an endless amount of possibilities when it comes down to stews and soups, you can put anything in them! Any vegetable you can think of can be paired with all sorts of meats and pulses that can create some really hearty, cockle warming fare to keep your lunches interesting throughout the week or feed the whole family on a chilly December night.

This week as always I’m bringing you a recipe that can be cooked and enjoyed by anybody. The essence of real home cooking is keeping it simple, enjoying what you’re doing and being happy with the end result when you create something fantastic! The recipe is adaptable enough, so if you fancy giving it an extra dimension drop some chopped chillies in there or add some diced chorizo for a little Spanish flare, but here’s the recipe for my ideal winter sausage casserole.

Ingredients:

  • 6 wild boar and apple sausages or good quality sausage of your choice                                                           (Try www.supremesausages.co.uk they are amazing!)
  • 1 can chopped tomatoes
  • 300ml good chicken stock
  • 150g butter beans
  • 2 medium sticks of celery (finely chopped)
  • 4 rashers of smoked streaky bacon (cut into small chunks)
  • 200g diced butternut squash
  • 1 whole diced white onion
  • 4 cloves garlic (finely chopped)
  • 2 tbsp. tomato puree
  • 3 tbsp. red wine
  • 3 tbsp. Worcester sauce
  • 1 tbsp. smoked paprika
  • 2 tbsp. rape seed oil
  • 1 heaped tbsp. brown sugar
  • Sea salt
  • Black pepper

Method:

In a large saucepan add the rapeseed oil on a medium heat and add the sausages.

Lightly fry the sausages until browned on all sides, remove the sausage and add the garlic, bacon and onions, fry until it softens, around 2-3 minutes.

  1. When the garlic becomes aromatic and the bacon starts to brown (don’t let the garlic brown, keep it moving), add the red wine, Worcester sauce, tomatoes, tomato puree, paprika, brown sugar, beans, celery, squash, seasoning and the stock and stir well.
  2. Slice the sausage into even chunks and stir back into the mixture, keep the pan on the heat and partially cover. Leave to simmer for 30 minutes stirring regularly.
  3. Serve in a bowl with some toasted crusty bread, and a good helping of rice or pasta, topped with a few sliced black olives to make this crowd pleasing dish even more pleasing. Its good for the soul in these winter months to feed yourself some simple, fantastic food that makes you smile, with minimal effort to keep you in front of the TV watching your greys anatomy box set, sitting near the fire with the dog at your feet and the rain lashing the windows outside of your house. Whether your life runs at 500 miles per hour or you just want a quick fix, the recipe is perfect for you. Hope you enjoy it!

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