Roasted guinea fowl with...Roasted guinea fowl with romesco

If you want to add more dairy free and ketogenic recipes to your recipe box, Roasted guinea fowl with romesco might be a recipe you should try. For $7.02 per serving, you get a main course that serves 4. One serving contains 845 calories, 48g of protein, and 58g of fat. Only a few people really liked this European dish. This recipe from BBC Good Food requires peppery salad to serve, breadcrumbs, tomatoes, and paprika. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is solid. Similar recipes are Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange, Guinea fowl tagine, and One-pot roast guinea fowl.

Ingredients

Cooking Instructions

1. 01

   Make the brine the day before you want to cook the guinea fowl.

2. 02

   Pour 1 litre water into a large saucepan with the beer, salt and chillies. Bring to the boil, then leave to cool.

3. 03

   Put the guinea fowl in a roasting tin, pour over the brine and leave to marinate overnight.

4. 04

   The next day, remove the bird from the brine and pat dry with kitchen paper.

5. 05

   Heat oven to 220C/200C fan/ gas

6. 06

   For the infused oil, put the garlic, oil and paprika in a small saucepan. Bring to the boil, then remove from the heat and leave to cool.

7. 07

   Put the peppers on a baking tray and roast for 20-25 mins until blistered and slightly charred. Wrap in cling film and leave to cool, then deseed each one and peel off the skins. Reduce oven to 200C/180C fan/gas

8. 08

   Dip the rosemary brush in the infused oil, brush all over the bird and season. Roast for 50 mins, basting every 15 mins with the herby oil.