A hearty dinner for all the family.
"An ideal dish for day two of the wedding – light and flavoursome. It can be prepared in advance and guinea fowl can be served hot or cold, leaving your guests wanting more." – Peter Murphy
- 2 guinea fowl breasts, skin on
- 4 slices chorizo salami
For the carrot purée
- 3 medium carrots, halved lengthwise and cut into 1cm pieces
- 1 small garlic clove
- 100ml/4fl oz low-sodium chicken broth
- ¼ teaspoon salt
- 2 tablespoons heavy cream
- 1 teaspoon unsalted butter
For the champ mash
- 10 rooster potatoes, washed and peeled
- 100ml/4fl oz sour cream
- 100g/4oz butter
- 1 bunch of spring onions, chopped
- Salt and pepper to taste
For the puy lentil jus
- 250g/9oz puy lentils
- 3 litres/12 cups beef stock
- 30g/1oz carrot, finely chopped
- 30g/1oz onion, finely chopped
- 30g/1oz parsley, finely chopped
- 30g/1oz celery, finely chopped
- 30g/1oz butter
- Olive oil
- For the guinea fowl, heat two tablespoons of the oil in an ovenproof frying pan over medium heat. Add the guinea fowl, skin-side down, and cook for 2-3 minutes, or until the skin is golden-brown. Make sure the pan is not too hot so that the skin does not shrink back too much. Turn the guinea fowl over and cook for a further minute, then place in the oven for eight minutes. When cooked, remove the guinea fowl from the oven. Set aside and keep warm.
- For the carrot purée, simmer the carrots, garlic, broth, and salt in a large, heavy saucepan, covered, until the carrots are very tender – 12 to 14 minutes. Purée the mixture with cream and butter in a food processor until smooth.
- To make the chorizo crisp, place the salami on a tray and cook under a hot grill till crisp – this happens very quickly – two to three minutes.
- Cook the potatoes in a large saucepan of boiling, salted water for 10 minutes or until tender. Drain. Return to pan. Mash until almost smooth. Add sour cream, butter and three-quarters of the onion. Season with salt and pepper. Stir to combine. Serve sprinkled with the remaining spring onion.
- To make the jus, place the beef stock in a clean pot and simmer until reduced by one-fifth – this will take about an hour. Boil lentils in salted water for 15-20 minutes. At the same time, sauté the carrot, onion, garlic, parsley and celery in butter and oil until soft. Add this and the lentils to the stock and reduce for 10 minutes.
- Swipe the carrot purée across the plate. Spoon the mash potato to the side of the purée, top with the guinea fowl. Spoon over the jus and finish with the chorizo crisp.
Tip: Chicken or turkey meat works just as good with this dish