PROTEIN BOMB GUINEA FOWL YASSA

SERVES 8

A guinea fowl Onions, 3, diced Garlic paste, 65g Peppercorns, 16g Salt, 30g

Sugar, 8g Bouillon, 4 cubes Lemon juice, 16ml Hot sauce, 8g Butter, 25g Honey, 25g

METHOD

Cut the guinea fowl, dry-salt and chill overnight. To make the yassa, add oil, onions, garlic paste, peppercorns and half the salt to a hot pan to caramelise. Add bouillon, half the lemon juice and hot sauce. Next, create a wet rub for the bird by melting butter in a pan with lemon juice and honey until everything is combined. Coat in the wet rub, light the barbecue and grill. To serve, place the grilled pieces on a spoonful of yassa.