Post by minesamojito on Mar 3, 2012 10:03:30 GMT
Red chicory is in season now and readily available, and although it has a very slight bitter edge it stands up to being braised or baked, and when halved it makes a perfect base for these parcels that have a range of textures and tastes that tease the senses.
The chicory goes from crisp and fresh with a slight bitter edge, to soft smoky and savoury from where the meat juices drip onto it and braise it. The Guinea fowl is slightly gamey, and tastes how good chicken should taste, and it’s all held together with the smokiness of the thickly cut streaky bacon.
Give this a go, it looks and tastes so good.
Red chicory, Guinea Fowl and smoky bacon parcels.
Per serving
1 Guinea Fowl breast (a good free range chicken breast would work fine)
Half a red chicory head cut lengthways, (Green chicory will be fine if you can’t get red)
A slice of smoked streaky bacon
A bay leaf and a sprig of rosemary
Lay the Guinea Fowl breast skin side out onto the cut side of the chicory, lay a bay leaf and sprig of rosemary on top of the breast, and wrap the parcel tightly with the bacon, ensuring the end od the bacon is on the underside of the chicory (it looks neater).
Cook for half an hour in a moderate hot oven 200degC for half an hour until the bacon and Guinea Fowl skin are crisp, and the chicory softens. You could also smoke this as a sophisticated treat on a smoker or in a BBQ with a lid for 40 minutes or so to get it extra smoky.
I served this on a bed of lemon and ricotta tagliatelle, but it would be great with a salad too.
Cheers
Marcus
