Thursday, April 30, 2009

Guinea fowl with Italian pancetta and shitake mushrooms




















This slightly blurred picture is taken at Pietermaritzburg in South Africa. Staying at Aintree Lodge in October 2007, I discovered that the grounds outside the fence were packed with Guinea fowl. I had to run after them to get a picture, and nearly all of them ended up being so blurred that they had no value as documentation, except this one. On last Friday, I prepared Guinea fowl for the first time - a great success to be immodest.

When visiting Copenhagen, I always visit the food hall at Magazin du Nord. This is the place to go, if you want to get fresh delicious foods.

Food halls, as the one found in Copenhagen, is rarely found in Norway. In Denmark, you experience that the free market within the European Union works, as it provides the consumer with an abundance of fresh products. What is found in freezers in Norway, is under offer fresh in Copenhagen.

This Fowl was produced in France by P'tit Duc de Savel. Internationally produced poultry is extremely expensive in Norway due to heavy taxation. In Denmark, it was cheap - only DKK 93,86 or around €12,50 for a bird of around one kilo.

Guineafowl with italian pancetta and shitake mushrooms

For three people you'll need

One guinea fowl (1,1 kilo / 2,2 lb)
1oo grams / 3,5 oz. Italian pancetta, sliced
Juice from two whole lime
Salt
Pepper
100 grams / 3,5 oz. shitake mushrooms, sliced
2 large onions, roughly cut
10 potatoes, peeled and cleaned
Fresh asparagus
One glass dry white wine

Dress a baking tray with tin foil. Place the bird in the tray. Squeeze lime juice over the guinea fowl, and add salt and pepper. Stuff the fowl with as many shitake mushrooms as you can squeeze in.

Dress the bird with thin slices of Italian pancetta as shown on the picture.

Place the potatoes, onions, and the rest of shitake mushrooms in the tray. Season, sprinkle some good olive oil over, and add a glass of dry white wine.

Place in a medium hot oven (185C / 360F) for 1 hour and 20 minutes. Check regularly to prevent the bacon from burning. You may cover the bird with tin foil for parts of the baking time.

Add the asparagus for the last 20 minutes of the baking time. Allow the bird to rest for 10 minutes before serving.


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