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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

Guinea fowl stuffed with mushrooms, rice and dried fruit

  • Preparation
  • Cooking
  • Extra
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A traditional Christmas recipe which combines culinary properties with the highly nutritious value of guinea fowl meat. The earthy flavour of mushrooms and the sweetness of dried fruit make this recipe an "out of this world" experience - celebrating Christmas in a most festive way.
Product Qty
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
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