Breast of Guinea Fowl, Stuffed with Feta Cheese and Pinenuts, Spring Greens and Sprouting Broccoli
One of the wonders of spring is the new growth of lovely young green vegetables. In this recipe the tender succulent guinea fowl is really a vehicle for bountiful spring greens, wild garlic and purple sprouting broccoli.
Ingredients for 6
- 6 breasts of guinea fowl
- Oil for cooking 75g feta cheese
- 1 tbsp pinenuts (toasted)
- 2 leaves of wild garlic (shredded)
- Salt and pepper
- Spring vegetables:
- Spring greens
- Wild garlic leaves
- Purple sprouting broccoli
Fry off the guinea fowl in a little oil, 1 minute on each side. Split along the top of each breast to make a pocket. Mix the feta, pinenuts, garlic and season. Stuff the guinea fowl with the cheese mixture and arrange the breasts upright in a small roasting tin. Roast in a moderate oven (200°C) for 20 minutes. Serve with a variety of spring green vegetables - blanched then tossed in butter.