Preheat the oven to 190ºC/Gas 5 (170ºC in a fan oven)
First make the stuffing. Heat the oil in a large frying pan then add the onion and cook for about 4-5 mins until soft, then season well with sea salt and freshly ground black pepper. Stir in the garlic and cook for a couple more minutes. Put to one side and allow to cool, then stir in the pine nuts, breadcrumbs, orange juice and zest. Taste and season if needed then stir through the egg so it is all well combined.
Now stuff the bird really tightly, using up as much of the stuffing as you can and sit the two halves of the clementine on top of the stuffing. Beat the butter until soft then stir in the herbs and garlic and season well. Smother this all over the guinea fowl so it covers evenly.
Put in the oven to cook for about 1-1/2 hours until golden all over and the juices run clear when pierced with a knife. Baste it with the juices half way through to keep the meat moist. Add the remaining clementine halves to the tin for the last 20 mins of cooking.
Leave the guinea fowl to sit for at least 15 mins before slicing to serve.
Christmas tip: You need one guinea fowl to feed 2-3 people – roast two at once and double the quantities for the stuffing if feeding more.
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