Guinea fowl with a warm salad of butternut squash, rocket, hazelnuts and parmesan. Recipe

Guinea fowl breast with roasted butternut squash and served with a rocket salad.

  • Preparation
    10mins
  • Cooking time
    25mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 3.3/5

Ingredients

Pour people
  • Guinea fowl breast(s) 200g : 6 whole
  • Butternut squash : 1 whole
  • Olive oil : 30 ml
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • Rocket : 2 bunch
  • Whole hazelnut(s) : 100 g
  • Parmesan : 50 g
  • For the vinaigrette
  • Sherry vinegar : 30 ml
  • Maille Dijon mustard : 1 Tsp
  • Olive oil : 1000 ml

Method

  • ETAPE 1

    Pre heat the oven to 180'

  • ETAPE 2

    Peel the butternut and cut into 1 inch dices. Coat with the oil and season with salt and pepper and then roast in the oven for 25 minutes or until tender.

  • ETAPE 3

    Crush the hazelnuts so they are broken in half and add for the last 5 minutes so that they are lightly toasted.

  • ETAPE 4

    Season the guinea fowl, heat a frying pan, add a splash of oil and cook the breast skin side down for 2 or 3 minutes or until the skin is golden. Turn over and cook in the oven for 8 minutes.

  • ETAPE 5

    Pick the large stalks form the rocket and discard. Shave the parmesan.

  • ETAPE 6

    Whisk together the vinegar, olive oil and mustard.

  • ETAPE 7

    Remove the guinea fowl from the pan and let it rest for a few minutes, add the pan juices to the vinaigrette and whisk in well.

  • ETAPE 8

    To serve.

  • ETAPE 9

    Carve the breast across the grain. Place the roasted squash onto the plate, add a little of the rocket and top with the sliced breast, add more rocket and then the rocket and parmesan.

  • ETAPE 10

    Drizzle the dressing over it all before serving.

Chef's tip

«You could add bacon lardons or cheeses like feta to this dish for extra flavour.»

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