Breast of Guinea Fowl with a Cream Sauce and Steamed Vegetables

Joint the Guinea Fowl separating the breasts from the leg/thighs, wings and carcass, cut the breasts into slices  Picture  . Use the leg/thighs for Guinea Fowl Confit  Recipe   and the wings and carcass for Stock  Recipe  .

Prepare the vegetables: scrape the Jersey potatoes, scrape and trim the baby carrots, pod the peas and broad beans, and trim the pak choi.

Simmer the broad beans for five minutes or so in boiling salted water. Drain and cool over under cold running water. Remove the outer skin of the larger broad beans and keep to one side along with the small beans.

Start steaming the Jersey potatoes. Salt and pepper the slices of Guinea Fowl breast, very quickly saute in a little olive oil over a medium heat, and then transfer to an ovenproof dish along with the chicken stock, and put in the oven at 325°F/170°C/Reg3 for five to ten minutes.

Add the carrots to the steamer followed after four minutes or so by the peas followed after four minutes or so by the pak choi followed after three minutes or so by the broad beans. Very lightly season the vegetables with a little salt and finish for a minute or so with the vegetables remaining al dente  Picture  .

Take out the Guinea Fowl slices and keep warm. Rub together the flour and butter and use the thicken the stock over a low heat stirring all the time. Add the cream and season to taste with salt and pepper to taste.

Compose the dish by laying a couple of potatoes on a serving plate, snipping a few chives over the potatoes, and layering on top the remaining vegetables. Sprinkle over a few drops of olive oil, add the some slices of Guinea Fowl followed by two or three tablespoonfuls of cream sauce  Zoom  .