I’m rather down in the dumps today. I don’t usually complain about Her Bossiness but I can’t help feeling she’s a bit blasé sometimes; The young hens have turned into ruffians. Shy and retiring when they first arrived a few weeks ago, they have become rather cocky and full of a sense of entitlement that just isn’t appropriate in a hen. Especially in hens that don’t even lay eggs yet. The worst thing is when their haughtiness involves my food bowl. They nonchalantly stroll into the house, plant themselves on my bed and dig in to my food. Surely that’s just not right is it?
I’m very keen on this guinea fowl dish, because I get to chew the carcass afterwards. I’m not ashamed to admit that while doing so, I fantasise that I’m devouring one of my volatile companions.
Ingredients (serves 6)
1 large (or 2 small) guinea fowl (about a kilo)
4 oranges, peeled and sliced
1 onion, peeled and sliced
a handful of fresh thyme
a handful of sage leaves
1 tablespoon of olive oil
8 cloves of garlic, peeled
4 carrots, peeled and sliced
2 leeks, washed and sliced
seasoning: sea salt, freshly ground black pepper, paprika
350ml dry white wine
This is adapted from a Jamie Oliver recipe. Preheat the oven to 180°C. Empty the bird and rinse well. Mix the oranges with the onion and herbs and season with salt and pepper. Stuff the guinea fowl(s) with the mixture and place in a casserole dish (dutch oven) along with the butter, olive oil, carrots, garlic, leeks and seasoning. Fry until golden brown and then add the wine, which should be brought to a simmer. Put the lid on the dish and cook in the oven for just over an hour, or until the ‘sauce’ is beginning to caramelise slightly.