Poached Guinea Fowl with Vegetables – from Mr D’s cookbook.
Last night we wanted something light so I put together this delightful dish of poached guinea fowl with vegetables. I served it with the perfectly cooked vegetables and drizzled over the light stock created from the poaching liquid. By poaching the guinea fowl it is moist and takes on the wonderful flavours of the fennel and other vegetables. There was enough for 3 people but as there was only two I saved the stock we had left over, shredded the remaining Guinea fowl into it and will have it as a soup today. You could use the same recipe with chicken.
1.5kg Guinea fowl
6 carrots peeled and cut into 5cm chunks.
2 medium leeks cleaned and cut into 5cm lengths.
20 small potatoes washed but not peeled.
1 fennel bulb sliced.
4 celery sticks halved.
1 bay leaf.
2 Vegetable stock cubes or my preferred way of making stock is to use Marigold Swiss Vegetable Bouillon Powder (obtainable from most supermarkets) . If using this add 1 tablespoon.
Salt and freshly ground pepper.
Wash the guinea fowl.
Place the guinea fowl into the inner pot of the thermal cooker.
Add the carrots and leeks into the pot.
Add the sliced fennel bulb, celery and the potatoes.
Put enough water to cover all the ingredients in the pot.
Add the stock cubes or powder.
Bring to the boil.
Turn down the heat to a simmer and put the lid on the pot.
Simmer for 10 minutes then put the inner pot into the outer pot.
Shut the leave and leave for a minimum of 2 hours to cook..
Once cooked adjust the stock for seasoning.
Serve spooning some of the stock over the guinea fowl.