Guinea Pig is Fowl or Game?

Love takes up where knowledge leaves off.

Thomas Aquinas

Everyone's busy today it's Wednesday and the faster we go the nearer we get to a long weekend. You can't make us out we're just a blur moving so quickly.

Cook something special and give Wednesday an excuse to open a bottle of wine after the gym of course.

Here's a recipe I did a couple of years ago.I was only joking about the guinea pig there's not enough meat on one. So fowl it is and not foul. I love the acid flavours from the red cabbage and a hit of honey sweetness on my palate. Bit different in texture to chicken and better flavour not too gamey. Now if you really want a super tender guinea pig fowl cook it sous vide in a water bath, joint it first and skin it. Vac pac with butter, thyme, salt and pepper. Cook in the water bath for 3 hours at 57C. Then crisp up the skin and serve as crackling with it.

Guinea Fowl with Red Cabbage & Claret Sauce         

Serves 4       

4 Guinea Fowl breasts                                      

2 tbsp Vegetable Oil                                            

1 Small Red Cabbage, finely shredded                

1 Small Onion, sliced                                            

450g  Apples, peeled, cored and sliced                

50ml  Red Wine Vinegar                                        

100ml Red Wine                                                   

3 Cloves                                                                 

25g  Honey                                                           

150ml  Fresh Stock                                               

Sea Salt and Freshly Ground Pepper

Season the guinea fowl then heat the oil in a large frying pan, add the guinea fowl and brown on all sides. Remove and set aside.

Add the onions and cabbage to the pan and fry for a few minutes then add the   apples lightly cook then add the red wine vinegar and mix in with honey.

Remove the cabbage from heat and spoon into a roasting tray or oven proof- dish. Place the fowl on top, add the stock. Cover and cook in the oven for approximately 40 minutes.

Test the guinea fowl which should be firm and remove from the dish.

Make a sauce with some of the juices from the cabbage, thicken with a little cornflour and red wine.

Arrange the drained cabbage on plates with the guinea fowl on a it serve with some sauté potatoes tossed in butter and thyme. Spoon a little sauce over the meat.

More recipes at www.cookingpete.com

What sound does a nut make when it sneezes?

                                        Cashew!!!!!!!!!!!!



Always a possibility. Perhaps The Matrix is real also DUDE.