recipes

Guinea fowl with chestnut stuffing

Serves:

Ingredients

  • 1 guinea fowl breast
  • 1 potato
  • 2 stalks celery
  • 1 leek
  • 1 onion
  • 3 cloves garlic
  • 2 slices Parma ham
  • 1 apple
  • 50g chestnuts

Method

Preheat a pan and start by searing the fowl breast from the skin side first for 2 minutes on each side .In a separate pan cook the celery, leeks, onion, garlic and apple for 5minutes add the crushed potato and chestnut and serve aside, meanwhile cook the breast for 10 minutes in oven at 160`c. Next, cover with the Parma ham and cook for another 2 minutes before serving.

Intellectual property.  All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.

our sponsors

print
email
watch video
View Maltese Italian Trulli

Ingredients

Method

recipe search