Step by Step Instructions
- Step 1: For the stuffing. Sauté the onions in a saucepan with olive oil.
- Step 2: Add the grated apple and sauté with the onions.
- Step 3: Pour in the orange juice and zest, half of the brandy adding sugar and ground allspice.
- Step 4: Season with salt and pepper and cook on medium heat for approximately 10 minutes.
- Step 5: Add the powdered dried mushrooms and the dried fruit and finish by mixing in the rice.
- Step 6: Stir well and remove from heat.
- Step 7: Wash the guinea fowl and wipe it completely dry.
- Step 8: Mix the olive oil, oregano, lemon zest, lemon juice and mustard and spread the sauce that you have just made over the guinea fowl.
- Step 9: Stuff the guinea fowl with the stuffing that you have prepared and sew it closed ,so that the stuffing stays in place.
- Step 10: Place the guinea fowl in an ovenproof dish drizzling the rest of the brandy over it. Add another 1 and ½ glass of hot water and cook in preheated oven at 200°C for 1 hour and 20 minutes. During the roasting, at regular intervals, turn the guinea fowl over so that it is cooked on all sides. Serve in a platter.
Ingredient List
- 1 guinea fowl weighing 1,5kg
- salt
- oregano
- thyme
- 50g powdered dried porcini mushrooms
- 200g dried fruit (prunes, apricots, raisins)
- 2 onions (finely chopped)
- the juice & zest of one orange
- 150g long grain white rice (nichaki)
- 1tsp allspice
- 50ml extra virgin olive oil
- 1 granny smith apple (grated)
- 100ml brandy
- 2tsp brown sugar
- the juice & zest of one lemon
- 10g mustard
- ground black pepper