I was initially planning to write about pheasant (the season started on October 1st), but having a limited amount of time, I ended up buying some guineafowl breasts from my local supermarket. Guineafowl originally came from Africa, and they're strange looking critters. I've included a photograph of one below, and this is what they look like when they're on your plate, as above.
Like pheasant, guineafowl can be a trifle dry, and you need to take care not to overcook it, otherwise the flesh can get a bit stringy.
So what did I do with the guineafowl I bought? Thinking about it, I created an upmarket version of chicken n' chips. Yup, guineafowl can taste a bit like chicken- but it's got more flavour, and certainly, it's gamier in taste.
Here's my recipe for "Guineafowl in a Cognac and Chive Sauce with Parsnip Chips":
I seasoned the guineafowl breasts with sea salt and black pepper, and then fried them in oil and butter. The secret is to make sure they are well-browned, but not overcooked. You will need to cook them on a medium heat; to sear the outside, but at the same time, ensuring that the inside is not overcooked. Next, I flambéed them in cognac.
Flambe-ing (is that a word?) is always fun. You need to put a generous slug of brandy into the pan, and then tip the pan towards the flame- that is, if you've got gas. Woosh. Up to your eyebrows. In effect, you are burning off the alcohol and the fats (as well as your eyebrows) and leaving a subtle taste behind in the pan.
The breasts were removed from the pan and kept them warm. Into the pan went some stock, and when that was reduced, some single cream. Leave on the heat, let it bubble and reduce some more. You will end up with a thick creamy cognac sauce. Garnish with chopped chives.
The Parsnip Chips were easy. Take some parsnips and peel them. Next, slice them into thin strips or batons (but first taking out the woody core bit in the middle). Par-boil them in water. This just means placing them in a pan of cold water, and bringing it to the boil, so that they are only partially cooked. Take them out of the water and pat them dry. Sprinkle them with sea salt. Fry them in oil. For this, I used a wok, which worked perfectly well.
When they are only slightly golden, remove them; pat them dry again, and let them cool down. Finally, finish off by re-frying in the hot oil. That way you will end up with perfectly crispy chips. Watch them like a hawk, though, to make sure they don't burn. And I think parsnip chips are infinitely preferable to the ordinary potato version. But then, strangely, I loathe mashed potato- but that's a long story...
