Yield: 2 servings
|1 \N||Guinea fowl; (approx 1.2kg)|
|500 millilitres||Chicken stock|
|2 \N||Rashers smoked streaky bacon|
|10 grams||Lemon thyme; picked over and|
|\N \N||; washed|
|1 \N||Whole lemon; washed and cut into|
|\N \N||; thin slices|
|1 \N||Stem galangal; washed, peeled, cut|
|\N \N||; into thick batons|
|4 \N||Lime leaves|
|2 \N||Stems lemongrass; cut into 5cm batons|
|\N \N||; and slightly|
|\N \N||; crushed|
|\N \N||Salt and freshly ground black pepper to|
|\N \N||; taste|
|\N \N||Pea asparagus|
|\N \N||Purple ruffled basil|
|\N \N||Baby spinach|
|\N \N||Red mustard|
|\N \N||Red sorrel|
|\N \N||Broad bean flowers|
|\N \N||Chinese leek flowers|
|\N \N||Nasturtium flowers|
|\N \N||Virgin olive oil|
|1 \N||Squeeze lemon|
Take the fowl and separate the legs from the main carcass. Cut the legs through the knee bone joint and reserve aside. Take the wishbone out at the front of the bird and continue to cut the remaining breasts of the guineafowl off the carcass. Cut through the wing joint, thus retaining it on the breast. Lift the exposed breast fillet and place a quarter of the prepared lemon thyme underneath it.
Take the rashers of bacon and stretch them out with the aid of a rolling pin so they attain twice their original length. Wrap the individual breasts with a bacon rasher securing with a wooden cocktail stick. Place the entire guineafowl meat into a roasting dish with sides high enough to hold the chicken stock. Place the other ingredients alongside the meat, lightly season.
Bring the bouillon to a gentle boil, place in a preheated oven 200C and cook for about 15 minutes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.