Guinea fowl with cream potatoes and glazed onions

Name: Guinea fowl with cream potatoes and glazed onions
Prep time: 25 min
Cook time: 47 min
Total time: 72 min
Yield: 4
Ingredients: 2440 g Guinea fowl; 3 Garlic cloves; 60 g Extra virgin olive oil; 18 g Salt; 6 g Pepper; 6 Thyme sprigs; 860 g Potatoes; 500 g Cream; 16 g Salt; 8 g Pepper; 320 g Spring onion; 4 g Sugar; 40 g Butter; 30 g Balsamic vinegar; 20 g Water

Oven-roasted guinea fowl served with creamy baked potatoes and sweet glazed onions. A rich and elegant dish for special meals.

Guinea fowl with cream potatoes and glazed onions recipe | Smeg

Preparation Time:

25 min

Cooking:

47 min

People:

Difficulty:

Medium

Course:

Ingredients

Guinea Fowl

2440 g Guinea fowl

3 Garlic cloves

60 g Extra virgin olive oil

18 g Salt

6 g Pepper

6 Thyme sprigs

Potatoes

860 g Potatoes

500 g Cream

16 g Salt

8 g Pepper

Glazed Spring Onions

320 g Spring onion

4 g Sugar

40 g Butter

30 g Balsamic vinegar

20 g Water

Proceedings

Select the cooking sequences with the multitech function and begin by pre-heating the oven at 190°C.

In the meanwhile:

Knead the guinea fowl with salt, pepper and thyme for a couple of minutes. Repeat with oil.

Place the guinea fowl in a non-stick tray with the inserted grill.

Place the sliced potatoes in a baking tray. Add salt and pepper to the cream and pour over the potatoes.

In another tray place the glazed onions cut in 4 and season with the remaining onions.

When ready start cooking.

Step 1: select the turbo function and place the guinea fowl tray on the first shelf of the oven. Bake at 190°C for 20 minutes.

Step 2: select the fan assisted mode and place the potatoes tray on the third shelf of the oven. Bake at 190°C for 12 minutes.

Step 3: select the fan assisted mode and place the onions tray on the fifth shelf of the oven. Bake at 170°C for 15 minutes.

Guinea fowl with cream potatoes and glazed onions

Ingredients

Proceedings

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