Suddenly it’s Christmas and time for some roasted guinea fowl. It’s been such a tough year for us all and we deserve a little break. If you celebrate Christmas then you're probably looking forward to all the food, gifts and some Christmassy music. Most of all we are probably all just grateful to be alive. Today's recipe is a roasted guinea fowl which has been marinated in yoghurt, thyme, hot peppers and a few other ingredients.
Back to this recipe. Guinea fowl is lean and can be quite tough. However, the yoghurt marinade helps in reducing the toughness and also adds a ton of flavour to it. As this is a small bird, which has been halved and also briefly pan-fried before it goes into the oven, the cooking time reduces significantly. If you want a little more info regarding guinea fowls then check out this resource
To make this recipe Christmas worthy you, of course, need to add some extras and my choice is Jollof, duchess sweet potatoes, cuttlefish seasoned with ginger, onions, pepper and then fried, an oyster mushroom sauce made with butter and a splash of red wine vinegar, a tasty cucumber, onion and pickled garden egg salad. This sweet and boozy drink to wash it down is the perfect way to finish off this feast.
Wishing you all a Merry Christmas!
Roasted Guinea Fowl
Ingredients
- ½ whole guinea fowl
- 250 grams plain yoghurt
- ½ large onion grated
- ½ garlic clove grated
- salt
- 4 sprigs thyme
- 1 tsp black peppercorns crushed
- fresh hot peppers chopped
- 2 tbsp butter melted
- vegetable oil
Instructions
- Mix yoghurt with onions, garlic, salt, thyme, peppercorns and peppers.
- Pour marinade over guinea fowl and place in the fridge for 24 hours.
- Take guinea fowl out of the fridge, remove as much of the marinade as possible and bring to room temperature.
- Heat oven to 200°C.
- Heat a pan with vegetable oil and butter and pan fry each side for 2 minutes over high heat.
- Place guinea fowl in a baking tin lined with baking paper and cook in the oven for 20-25 minutes.
- Serve with your favourite sides, salads and sauces.
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