Français
| Register    
Search

Advanced research

Guinea Hen with Exotic FlavorsTheWorldWideGourmet.com

Flavors of France

Total time: more than 2 hr

Preparation time: 40 minutes
Cooking time: 50 + 25 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:141.3 kcal

Proteins:13.2 g

Fats:3.5 g

Carbohydrate:14.9 g

Fibers:3.2 g

Sugar:1.5 g

Cholesterol:27.8 mg

Sodium:45.5 mg

Calcium:35.3 mg

Energy:1428 kcal

Proteins:133.1 g

Fats:35.3 g

Carbohydrate:150.2 g

Fibers:32.2 g

Sugar:15.6 g

Cholesterol:281.1 mg

Sodium:459.9 mg

Calcium:357.3 mg

SIMILAR RECIPES

  • Pounti or Pountari

  • Roast Guinea Fowl Capon with Ceps and Orange

  • Roast Guinea Fowl with Pumpkin Gratin

  • Roulade Sévigné - Rolled Stuffed Guinea Fowl Breast

  • Guinea Fowl Breasts with Ground Cherries and Buckwheat Honey

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1500

g

ready to cook guinea fowl

251

ml

water

1

clove of garlic

3

red onions

1

drizzle of oil

2

ml

ground cinnamon

2

cloves

2

ml

chili powder (optional)

50

g

sesame seeds

125

ml

kidney beans per person

8

baby corn (canned)

salt and pepper

**For the sauce

3

tomatoes

1

red onion

250

ml

chicken stock

2.5

ml

bitter cocoa powder

15

ml

sugar

1

cinnamon stick

3

star anise

salt and pepper

METHOD

  1. Preheat the oven to 210° C (425° F). Season the cavity of the guinea hen with salt and pepper. Place it in a roasting pan; brush lightly with oil. Cook for 20 minutes.
  2. At the end of this time, place the bouquet garni, crushed garlic cloves, peeled thinly sliced onions and cloves around the hen. Sprinkle with cinnamon and chili powder, if using.
  3. Continue roasting for 30 minutes, basting the guinea hen frequently with the chicken broth.

Sauce and presentation

  1. In a blender, purée the peeled onion with the peeled and seeded tomatoes.
  2. In a saucepan, heat the oil. Add the tomato-onion purée and cook for 10 minutes.
  3. Add the sugar, cocoa, crushed cinnamon stick and star anise seeds.
  4. Season with salt and pepper and add the broth. Mix well. Simmer 15 minutes.
  5. Serve the guinea hen sprinkled with sesame seeds that have been dry roasted in a non-stick skillet., accompanied by the kidney beans and drained, heated baby corn. Serve the sauce on the side.

WINE SUGGESTIONS

Zinfandel Rosé

Chardonnay

Riesling

CHEF'S NOTES

Feel like getting away? This guinea hen with exotic flavors will conjure up tastes of far-away places.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box