Guinea fowl with farro and parsley cream

Guinea fowl with farro and parsley cream

By
From
Spring
Serves
4
Photographer
Andy Sewell

I cooked this dish for a dinner at the Ballymaloe Literary Festival a couple of years ago, on Darina Allen’s request, and it was well received. Full of friends from all over the world, it was a lovely evening and holds a special place in my memory, so I have a soft spot for this dish.

Ingredients

Quantity Ingredient
4 guinea fowl supremes
3 carrots, peeled
2 inner celery stalks, (the paler stalks around the heart)
2 tablespoons olive oil
140g farro, well rinsed
1 tablespoon red wine vinegar
30g unsalted butter
2 tablespoons chopped flat-leaf parsley
sea salt
freshly ground black pepper

For the parsley cream

Quantity Ingredient
A large bunch flat-leaf parsley
200ml double cream
a few gratings fresh nutmeg

Method

  1. Have the guinea fowl supremes ready to cook. Cut the carrots and celery into chunky slices on the diagonal. Heat 1 tbsp olive oil in a saucepan, add the carrots and celery and cook gently, without browning, for 5 minutes. Now add the farro and pour in enough water to just cover. Cook for 20 minutes or until the farro and vegetables are just tender to the bite.
  2. Meanwhile, for the parsley cream, strip the leaves from the parsley. Rinse the stalks and place in a small pan. Pour over the cream and bring to a simmer over a medium heat. Turn off the heat, leave to infuse for 15 minutes, then strain.
  3. Plunge the parsley leaves into a small pan of boiling water, drain immediately and refresh under cold water. Chop the blanched parsley very finely and set aside.
  4. Preheat the oven to 220°C. Season the guinea fowl well with salt and pepper. Place a non-stick ovenproof pan over a high heat and add the remaining olive oil. When very hot, add the supremes, skin side down, and cook, without moving, for 5 minutes until the skin is golden brown and quite crisp. Transfer to the middle of the oven and cook for 12 minutes.
  5. Meanwhile, add the wine vinegar, butter and chopped parsley to the farro and vegetables, season well and warm through. Warm the parsley cream over a low heat and add the nutmeg, blanched parsley and salt and pepper to taste.
  6. To serve, divide the vegetables and farro between warm plates. Arrange the guinea fowl alongside the vegetables and spoon the parsley cream over the top. Serve at once.
Tags:
Skye Gyngell
seasonal
Spring
London
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