Roast guinea fowl supreme Great alternative to a Sunday roast

AS a change to chicken supremes, I like to use guinea fowl because the flavour is slightly richer in taste. With a capers and gherkins sauce, it’s a divine dish – a great alternative to a Sunday roast.

ROAST GUNIEA FOWL SUPREME, SPINACH WITH A CAPER & GHERKIN SHALLOT SAUCE

100ml beef jus 100ml sherry vinegar 100ml melted butter

Preheat the oven to 180C. Pick the stems from the spinach, blanch in boiling salted water for seconds, take out and refresh immediately into iced salted water. Drain once cooled and squeeze excess water out of the spinach.

Top and tail the green beans. Cook in boiling salted water for around 8 minutes, take out and refresh in iced salty water. When cold, drain.

Peel and chop the shallots finely. Pick, wash and dry the parsley, then chop finely. With your gherkins, slice evenly at an angle.

Bring the beef jus to the boil, then reduce until it is of coating sauce consistency and then sherry vinegar to taste.

(Just before serving you will add the chopped shallots, parsely, capers and gherkins.)

Season both sides of the guinea fowl supremes. Add olive oil to a frying pan, making the pan very hot. Put in the guinea fowl skin side down, getting a nice golden colour on the skin, then turn over, colour well, then turn back over to skin side down. Place in the pre-heated oven for 10-12 minutes, take out and leave to rest.

Place the spinach on one side of the plate and the green beans on the other. Slice the guinea supremes at an angle, put on top on the spinach then pour the sauce over the supreme.

Happy eating!

Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL telephone 0141 248 3801, email info@brianmaule.com, website: www.brianmaule.com

PHOTOGRAPH: ALAN DONALDSON