Roast guinea fowl with pistachio pilaf rice recipe
To make the roast guinea fowl, remove the guinea fowl from the fridge 1 hour before cooking, bringing it to room temperature. Preheat the oven to 195C/175C Fan/Gas 5½.Remove the wishbone from the guinea fowl and fill the cavity with rosemary. Rub the bird with butter, and season with salt and white pepper.In a roasting tray, add the chopped onion, carrot, celery, and hot chicken stock. Place the guinea fowl on top of the vegetables and roast for 40 minutes, or until the juices run clear from the thickest part.Rest in the tray for 10 minutes, then transfer to a cooling rack with the tray underneath and rest for a further 30 minutes. Strain and reserve the roasting juices to finish the pilaf rice.To make the pistachio butter, mix all ingredients together in a bowl and set aside.To make the pistachio pilaf rice, preheat the oven to 195C/175C Fan/Gas 5½. In a heavy-bottomed ovenproof pot, melt 25g/1oz of the pistachio butter over a medium heat.Add the shallot and garlic and gently sweat until soft, without colouring.Stir in the rice and stock. Cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Bake for 15–20 minutes, until the rice is cooked and the stock is fully absorbed.Remove from the oven, fluff the rice with a fork, then fold in the remaining pistachio butter and the chopped pistachios. Season to taste with salt and pepper and serve warm.To make the lobster or shellfish bisque, preheat the oven to 220C/200C Fan/Gas 7.Spread the lobster shells across a flameproof tray and roast until coloured in the oven for 30-40 minutes, then transfer to a large stockpot. Deglaze the roasting tray on the hob with the white wine. Reduce by ¾ then add to the pot.In the same tray, roast the vegetables until caramelised for 20-25 minutes. Deglaze the tray on the hob with the brandy, reduce by ¾, then transfer to the pot.Add enough water to the pot to cover the ingredients, then bring to a boil. Once boiling, add the herbs, reduce to a simmer and cook for 2–3 hours.Strain the stock, then return to a clean pan and reduce over a high heat to intensify the flavour.Before serving, add the cream and bring back to a gentle boil. Adjust the seasoning with a splash of white port or wine, if you like.To make the butter-roasted rainbow carrots, put the carrot tops to one side, to be used for garnish. Place all the ingredients in a large frying pan and cover with a lid. Cook over a high heat until the butter foams, then reduce the heat and slowly roast. Cook until the carrots are golden and tender. Season with salt and pepper and keep warm.To serve, spoon the pistachio pilaf rice into the centre of a large serving dish. Carve the guinea fowl off the bone and place over the rice. Arrange the roasted rainbow carrots around the meat. Garnish with the reserved carrot tops and seasonal edible flowers. Serve the shellfish bisque on the side in a jug or small bowl. To make the roast guinea fowl, remove the guinea fowl from the fridge 1 hour before cooking, bringing it to room temperature. Preheat the oven to 195C/175C Fan/Gas 5½. To make the roast guinea fowl, remove the guinea fowl from the fridge 1 hour before cooking, bringing it to room temperature. Preheat the oven to 195C/175C Fan/Gas 5½. Remove the wishbone from the guinea fowl and fill the cavity with rosemary. Rub the bird with butter, and season with salt and white pepper. Remove the wishbone from the guinea fowl and fill the cavity with rosemary. Rub the bird with butter, and season with salt and white pepper. In a roasting tray, add the chopped onion, carrot, celery, and hot chicken stock. Place the guinea fowl on top of the vegetables and roast for 40 minutes, or until the juices run clear from the thickest part. In a roasting tray, add the chopped onion, carrot, celery, and hot chicken stock. Place the guinea fowl on top of the vegetables and roast for 40 minutes, or until the juices run clear from the thickest part. Rest in the tray for 10 minutes, then transfer to a cooling rack with the tray underneath and rest for a further 30 minutes. Strain and reserve the roasting juices to finish the pilaf rice. Rest in the tray for 10 minutes, then transfer to a cooling rack with the tray underneath and rest for a further 30 minutes. Strain and reserve the roasting juices to finish the pilaf rice. To make the pistachio butter, mix all ingredients together in a bowl and set aside. To make the pistachio butter, mix all ingredients together in a bowl and set aside. To make the pistachio pilaf rice, preheat the oven to 195C/175C Fan/Gas 5½. In a heavy-bottomed ovenproof pot, melt 25g/1oz of the pistachio butter over a medium heat. To make the pistachio pilaf rice, preheat the oven to 195C/175C Fan/Gas 5½. In a heavy-bottomed ovenproof pot, melt 25g/1oz of the pistachio butter over a medium heat. Add the shallot and garlic and gently sweat until soft, without colouring. Add the shallot and garlic and gently sweat until soft, without colouring. Stir in the rice and stock. Cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Bake for 15–20 minutes, until the rice is cooked and the stock is fully absorbed. Stir in the rice and stock. Cover with a cartouche (a piece of parchment paper cut into a circle and placed on top as a lid). Bake for 15–20 minutes, until the rice is cooked and the stock is fully absorbed. Remove from the oven, fluff the rice with a fork, then fold in the remaining pistachio butter and the chopped pistachios. Season to taste with salt and pepper and serve warm. Remove from the oven, fluff the rice with a fork, then fold in the remaining pistachio butter and the chopped pistachios. Season to taste with salt and pepper and serve warm. To make the lobster or shellfish bisque, preheat the oven to 220C/200C Fan/Gas 7. To make the lobster or shellfish bisque, preheat the oven to 220C/200C Fan/Gas 7. Spread the lobster shells across a flameproof tray and roast until coloured in the oven for 30-40 minutes, then transfer to a large stockpot. Deglaze the roasting tray on the hob with the white wine. Reduce by ¾ then add to the pot. Spread the lobster shells across a flameproof tray and roast until coloured in the oven for 30-40 minutes, then transfer to a large stockpot. Deglaze the roasting tray on the hob with the white wine. Reduce by ¾ then add to the pot. In the same tray, roast the vegetables until caramelised for 20-25 minutes. Deglaze the tray on the hob with the brandy, reduce by ¾, then transfer to the pot. In the same tray, roast the vegetables until caramelised for 20-25 minutes. Deglaze the tray on the hob with the brandy, reduce by ¾, then transfer to the pot. Add enough water to the pot to cover the ingredients, then bring to a boil. Once boiling, add the herbs, reduce to a simmer and cook for 2–3 hours. Add enough water to the pot to cover the ingredients, then bring to a boil. Once boiling, add the herbs, reduce to a simmer and cook for 2–3 hours. Strain the stock, then return to a clean pan and reduce over a high heat to intensify the flavour. Strain the stock, then return to a clean pan and reduce over a high heat to intensify the flavour. Before serving, add the cream and bring back to a gentle boil. Adjust the seasoning with a splash of white port or wine, if you like. Before serving, add the cream and bring back to a gentle boil. Adjust the seasoning with a splash of white port or wine, if you like. To make the butter-roasted rainbow carrots, put the carrot tops to one side, to be used for garnish. Place all the ingredients in a large frying pan and cover with a lid. Cook over a high heat until the butter foams, then reduce the heat and slowly roast. Cook until the carrots are golden and tender. Season with salt and pepper and keep warm. To make the butter-roasted rainbow carrots, put the carrot tops to one side, to be used for garnish. Place all the ingredients in a large frying pan and cover with a lid. Cook over a high heat until the butter foams, then reduce the heat and slowly roast. Cook until the carrots are golden and tender. Season with salt and pepper and keep warm. To serve, spoon the pistachio pilaf rice into the centre of a large serving dish. Carve the guinea fowl off the bone and place over the rice. Arrange the roasted rainbow carrots around the meat. Garnish with the reserved carrot tops and seasonal edible flowers. Serve the shellfish bisque on the side in a jug or small bowl. To serve, spoon the pistachio pilaf rice into the centre of a large serving dish. Carve the guinea fowl off the bone and place over the rice. Arrange the roasted rainbow carrots around the meat. Garnish with the reserved carrot tops and seasonal edible flowers. Serve the shellfish bisque on the side in a jug or small bowl.