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Ingredients
- 1 x Guinea fowl, (approx 1.2kg)
- 500 ml Chicken stock
- 2 x Rashers smoked streaky bacon
- 10 gm Lemon thyme, picked over and washed
- 1 whl lemon, washed and cut into thin slices
- 1 x Stem galangal, washed, peeled, cut into thick batons
- 4 x Lime leaves
- 2 x Stems lemongrass, cut into 5cm batons and slightly crushed
- Â Â Salt and freshly grnd black pepper to taste
- Â Â Amaranth
- Â Â Tatsoi
- Â Â Mizuna
- Â Â Pea asparagus
- Â Â Purple ruffled basil
- Â Â Burnett
- Â Â Baby spinach
- Â Â Red mustard
- Â Â Red sorrel
- Â Â Chickweed
- Â Â Broad bean flowers
- Â Â Chinese leek flowers
- Â Â Nasturtium flowers
- Â Â Chives
- Â Â Virgin extra virgin olive oil
- 1 x Squeeze lemon
Directions
- Take the fowl and separate the legs from the main carcass. Cut the legs through the knee bone joint and reserve aside. Take the wishbone out at the front of the bird and continue to cut the remaining breasts of the guineafowl off the carcass. Cut through the wing joint, thus retaining it on the breast. Lift the exposed breast fillet and place a quarter of the prepared lemon thyme underneath it.
- Take the rashers of bacon and stretch them out with the aid of a rolling pin so they attain twice their original length. Wrap the individual breasts with a bacon rasher securing with a wooden cocktail stick. Place the entire guineafowl meat into a roasting dish with sides high sufficient to hold the chicken stock. Place the other ingredients alongside the meat, lightly season.
- Bring the bouillon to a gentle boil, place in a preheated oven 200C and cook for about 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 2 servings | |
| Calories 62 | |
| Calories from Fat 6 | 10% |
| Total Fat 0.67g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 434mg | 18% |
| Potassium 416mg | 12% |
| Total Carbs 15.39g | 4% |
| Dietary Fiber 5.1g | 17% |
| Sugars 2.55g | 2% |
| Protein 3.98g | 6% |
