Guinea fowl with marsala, herbs and prosciutto

Serves 6

• 2 guinea fowl
• 1 tbsp butter
• 1 tbsp olive oil
• 6 cloves garlic
• 2 sprigs rosemary
• 10 sage leaves
• 10 slices prosciutto
• 300g marsala wine
• 300g chicken stock
• 100g double cream
• 0 black pepper
• A kind colcannon
• 800g floury potatoes
• 1 tbsp butter
• 1 tbsp olive oil
• 2 leeks
• 0.5 savoy cabbage
• 1 bunch spring onions
• 2 tbsp chopped chives
• 75g milk
• 75g double cream
• 50g butter
• 0 black pepper

Step 1
In each case, the trick is not to dry out the breast meat, so the cooking times will be different for each bird.

Step 2
If you are using chicken, you can afford to add 10 minutes to the cooking time.

Step 3
For pheasant, use the guinea fowl times, but only add the breasts with 10-15 minutes to go, as they dry out very quickly.

Step 4
When you serve it up, make sure that you pour a little of the sauce over the potatoes on each plate.

Step 5
Remove the legs from the guinea fowl and separate the drumstick from the thigh.

Step 6
Cut off the wing tips.

Step 7
Cut down either side of the back bone (this runs down the middle of the “flat” side of the bird, opposite the breasts), and remove the backbone to leave what is known as the crown.

Step 8
Dry the pieces with kitchen paper.

Step 9
Heat the oil and butter in a large pan that will hold all the fowl pieces.

Step 10
Season the leg pieces, put in the pan skin-side down and brown all over.

Step 11
Remove from the pan and set aside.

Step 12
Repeat with the crowns, ensuring the skin on the breasts is well browned.

Step 13
Add the garlic, herbs and prosciutto to the pan and cook for a few minutes, making sure that the garlic doesn’t brown.

Step 14
Add the marsala to the pan and bring to the boil.

Step 15
Reduce the volume of liquid by half.

Step 16
Place the bird pieces back into the pan and toss in the juices.

Step 17
Cook over a medium heat for about 20 minutes, turning so the pieces are evenly cooked.

Step 18
Add the stock and cook for another 20 minutes, the pan sauce should be reducing slowly as the bird cooks.

Step 19
When the breasts are firm to the touch, remove the meat from the pan and set aside to rest.

Step 20
Add the cream, then reduce to a thick sauce.

Step 21
To serve, cut the breast meat from the carcass and slice thickly.

Step 22
Arrange on a serving dish with the leg pieces and pour over the sauce.

Step 23
Cover the potatoes with water and bring to the boil.

Step 24
Simmer for about 30 minutes or until tender.

Step 25
Drain.

Step 26
When cool enough to handle, peel off the skin and push through a potato ricer.

Step 27
While the potatoes are cooking, melt the butter with the oil in a large frying pan.

Step 28
Cook the leeks and cabbage gently for about 10 minutes until soft.

Step 29
Season well and remove from the heat.

Step 30
Add the spring onions and chives.

Step 31
Heat the milk, cream and butter together.

Step 32
Add the riced potato to the mix and beat everything together well.

Step 33
Stir though the cabbage mix and season, to taste.