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Game
Guinea Fowl And Warm Butternut Squash Salad
February 03 2009
Ingredients
(Serves 2)
Guinea fowl
1 guinea fowl (cut in half)
2 tsp vegetable oil
salt and freshly ground black pepper
100ml/3½fl oz chicken stock
Butternut Squash salad
200g/7oz butternut squash, cut into cubes
Vegetable oil
salt and freshly ground black pepper
100g/3½oz Yorkshire Fettle or Feta cheese or similar, cut into cubes
50g/1¾oz toasted pine nuts
handful watercress leaves
Salad dressing
75ml/2¾fl oz balsamic vinegar
225ml/8oz extra virgin olive oil
salt and freshly ground black pepper
Method
Preheat the oven to 200C/400F/Gas 6.
Rub the guinea fowl all over with one teaspoon of vegetable oil, then season, to taste, with salt and freshly ground black pepper.
Transfer the guinea fowl to a roasting tray and pour over the stock. Roast in the oven until cooked through, for about 45 minutes to an hour (The juices will run clear when the meat is pierced in the thickest part with a skewer.) Remove from the oven and set aside on a warm plate.
Meanwhile, for the butternut squash salad, place the butternut squash cubes into a separate roasting tray. Drizzle over the vegetable oil, then season, to taste, with salt and freshly ground black pepper. Roast in the oven with the guinea fowl for the last 20 to 30 minutes of cooking time, or until golden-brown and tender.
In a bowl, mix together the remaining salad ingredients until well combined.
Add the roasted butternut squash cubes and stir gently until well combined.
For the salad dressing, in a separate bowl, whisk together the salad dressing ingredients until well combined.
To serve, pour the salad dressing over the warm butternut squash salad and stir well to combine. Spoon half of the warm salad into the centre of each of two serving plates. Place the guinea fowl (or portion) to the side.
Based on a recipe by Simon Rimmer on Something for the weekend
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