Guinea fowl with umeboshi in banana leaf

Guinea fowl with umeboshi in banana leaf

By
From
Slow
Serves
4
Photographer
Tara Fisher

I see all kinds of new ingredients on my television show, Saturday Kitchen, and Japanese umeboshi (pickled plum-like fruits) were a great discovery. They are available from large supermarkets or Asian food shops, and along with mirin (a sweetened rice wine), they taste great with duck and poultry. You can also buy banana leaves in Asian shops, and they freeze well too.

Ingredients

Quantity Ingredient
1 x 1kg guinea fowl, giblets removed
2 pieces stem ginger, plus a little of the syrup
150ml mirin
300g umeboshi
1 teaspoon salt
1 bunch spring onions
12 whole shiitake mushrooms
3 banana leaves

Method

  1. Boil a kettle and pour the hot water over the guinea fowl (this tightens the skin and allows it to crisp). Allow to drain and set aside.
  2. Place the stem ginger, ginger syrup, mirin, half the umeboshi and salt in a blender and process to form a paste. Remove and spread over the guinea fowl, then leave to marinate for 1 hour in the fridge.
  3. Preheat the oven to 170°C. Trim the ends off the spring onions. Place 3 sheets of foil on a clean work surface, slightly overlapping, and place the banana leaves on top. Place the mushrooms in the centre of the banana leaf along with the remaining umeboshi, then place the spring onions on top of them.
  4. Remove the guinea fowl from the fridge and place on top of the mushrooms, umeboshi and spring onions, then pour over any excess marinade. Carefully wrap the bird in the banana leaves, using the foil to seal it and form a parcel. Place in a roasting tin and cook in the oven for 1 hour. Remove from the oven and allow to stand for 10 minutes before opening the leaves at the table. Carve it as you would a chicken: cut the legs off, cut through the joint to separate the drumsticks from the thighs, and carve the breasts off the carcass.
Tags:
James Martin
Saturday Kitchen
slow cooking
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