Guinea fowl with wild mushrooms recipe
 1 small sprig fresh thyme 4 cloves of garlic, unpeeled and lightly crushed1 large guinea fowl, weighing about 1.5 kg/3lb 5ozsalt and freshly ground black pepper 4 tbsp light olive oil 1 small sprig fresh thyme 4 cloves of garlic, unpeeled and lightly crushed 1 large guinea fowl, weighing about 1.5 kg/3lb 5oz salt and freshly ground black pepper 4 tbsp light olive oil 100ml/3fl oz Madeira or port250ml/9fl oz brown chicken or beef stock2 tbsp butter½ tsp fresh thyme leaves½ tbsp fresh parsley, choppedsalt and freshly ground black pepper 100ml/3fl oz Madeira or port 250ml/9fl oz brown chicken or beef stock 2 tbsp butter ½ tsp fresh thyme leaves ½ tbsp fresh parsley, chopped salt and freshly ground black pepper 25g/1oz butter 250g/9oz wild mushrooms, such as chanterelles, shiitakesalt1 savoy cabbage pinch of nutmeg 25g/1oz butter 250g/9oz wild mushrooms, such as chanterelles, shiitake salt 1 savoy cabbage pinch of nutmeg Method Pre-heat the oven to 200C/400F/Gas 6. Place the thyme and garlic inside the guinea fowl and season inside and out. Heat two tablespoons of the oil in a roasting tin in the oven. Place the guinea fowl on its side in the tin and roast for 10 minutes. Turn the guinea fowl on to its other side and continue to roast for another 10 minutes. Turn the guinea fowl breast-side up, lower the oven temperature to 180C/350F/Gas 4, and roast for 20 minutes.Remove the guinea fowl from the oven, transfer to a clean dish, cover with foil and allow to rest for 15 minutes. To make the sauce, pour the fat from the roasting pan and deglaze the pan with Madeira or port. Tip the juices into a saucepan and add the stock. Boil until reduced by half.Heat a large frying pan over a high heat, add the remaining oil and fry the mushrooms with a little salt for 3-4 minutes. Tip onto a roasting tray. Cut the legs off the guinea fowl and place on the roasting tray with the mushrooms. Cut down the side of the breastbone and remove the breasts. Place on the roasting tray.To serve, warm the mushrooms and guinea fowl in the oven for 3-4 minutes. Meanwhile, bring the sauce to the boil, then whisk in the butter and herbs. Season to taste.Heat a frying pan until hot. Add butter and the cabbage. Stir fry until wilted season with salt, pepper and nutmeg.Place a little cabbage and some mushrooms on each warmed plate. Top with the guinea fowl and pour over the sauce. Pre-heat the oven to 200C/400F/Gas 6. Pre-heat the oven to 200C/400F/Gas 6. Place the thyme and garlic inside the guinea fowl and season inside and out. Place the thyme and garlic inside the guinea fowl and season inside and out. Heat two tablespoons of the oil in a roasting tin in the oven. Place the guinea fowl on its side in the tin and roast for 10 minutes. Heat two tablespoons of the oil in a roasting tin in the oven. Place the guinea fowl on its side in the tin and roast for 10 minutes. Turn the guinea fowl on to its other side and continue to roast for another 10 minutes. Turn the guinea fowl breast-side up, lower the oven temperature to 180C/350F/Gas 4, and roast for 20 minutes. Turn the guinea fowl on to its other side and continue to roast for another 10 minutes. Turn the guinea fowl breast-side up, lower the oven temperature to 180C/350F/Gas 4, and roast for 20 minutes. Remove the guinea fowl from the oven, transfer to a clean dish, cover with foil and allow to rest for 15 minutes. To make the sauce, pour the fat from the roasting pan and deglaze the pan with Madeira or port. Tip the juices into a saucepan and add the stock. Boil until reduced by half. Remove the guinea fowl from the oven, transfer to a clean dish, cover with foil and allow to rest for 15 minutes. To make the sauce, pour the fat from the roasting pan and deglaze the pan with Madeira or port. Tip the juices into a saucepan and add the stock. Boil until reduced by half. Heat a large frying pan over a high heat, add the remaining oil and fry the mushrooms with a little salt for 3-4 minutes. Tip onto a roasting tray. Heat a large frying pan over a high heat, add the remaining oil and fry the mushrooms with a little salt for 3-4 minutes. Tip onto a roasting tray. Cut the legs off the guinea fowl and place on the roasting tray with the mushrooms. Cut down the side of the breastbone and remove the breasts. Place on the roasting tray. Cut the legs off the guinea fowl and place on the roasting tray with the mushrooms. Cut down the side of the breastbone and remove the breasts. Place on the roasting tray. To serve, warm the mushrooms and guinea fowl in the oven for 3-4 minutes. Meanwhile, bring the sauce to the boil, then whisk in the butter and herbs. Season to taste. To serve, warm the mushrooms and guinea fowl in the oven for 3-4 minutes. Meanwhile, bring the sauce to the boil, then whisk in the butter and herbs. Season to taste. Heat a frying pan until hot. Add butter and the cabbage. Stir fry until wilted season with salt, pepper and nutmeg. Heat a frying pan until hot. Add butter and the cabbage. Stir fry until wilted season with salt, pepper and nutmeg. Place a little cabbage and some mushrooms on each warmed plate. Top with the guinea fowl and pour over the sauce. Place a little cabbage and some mushrooms on each warmed plate. Top with the guinea fowl and pour over the sauce.