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Annabelle Hobbs - Guinea fowl wrapped in Parma ham with a prune chutney served with a red wine jus

Updated: May 19, 2023

2023 - 11-13 Age Category - Winner

Ingredients

2 Guinea fowl breasts

8 sheets of Parma ham

6 prunes

1 onion

1 tomato

1 tsp cinnamon

1 tsp nutmeg

2 tsp chilli flakes

1 large shallot

1 tsp red wine vinegar

100ml red wine

1 beef stock cube

2 purple carrots

2 orange carrots

2 parsnips

1 tsp honey

2 radishes

4 medium Maris Piper potatoes

1 tsp olive oil

100g of butter plus 2 additional tsps

4 garlic cloves

3 sprigs fresh thyme

2 sprigs rosemary

100g vegetable stock


Method

Pre-heat oven to 180c.


Prune chutney

Finely chop the onions and add a little oil in to the pan.

Add tomatoes, cinnamon, nutmeg, chilli flakes and honey into the onion mixture.

Add prunes to the pan mixture and let simmer for 2 minutes.

Allow mixture to cool slightly and then blitz into a coarse paste.


Guinea fowl

Slice a pocket into the breast and stuff a little of the prune chutney in to the middle.

Wrap the sheets of Parma ham around the Guinea fowl breast.

Place in oven for 40-50 minutes. Use a thermometer regularly to check if it is cooked in the middle.


Fondant potatoes

Peel and slice both ends of the potatoes so they lie flat.

Heat some oil in a pan. When hot add potatoes cut side down.

Fry for 5-7 minutes or until golden brown.

•Flip the potatoes and fry the other side.

Add butter to the pan. Scatter garlic around the potatoes.

Pour the stock around the potatoes. Cover and simmer gently for 25-30 minutes.


Parsnips and carrot

Peel and chop into small cubes.

Cover and cook in pan of boiling water. Cook until soft and tender.


CHECK GUINEA FOWL AND POTATOES


Red wine jus

Heat butter in a frying pan.

Fry shallots on a low heat for 2 minutes.

Add garlic and vinegar, stir for 1 minute.

Pour in red wine and sprig of thyme.

•Bring to the boil then reduced to a low/medium heat.

Reduce wine for 5 minutes.

Add beef stock and bring to boil for 5 minutes.

Add corn flour mixture into jus.

Stir and mix well until all dissolved.

Strain out the onions and then put jus in jug for serving.


Vegetables when cooked

Drain water out of the vegetable pan.

Blitz each carrot mixture.

Add teaspoon of honey into parsnips and gently stir.


REMOVE GUINEA FOWL FROM OVEN (check temperature and let it rest)


CHECK FONDANT POTATOES


Plating up

Carefully drizzle red wine jus on plate.

Place parsnip mixture in a straight line.

Place Guinea fowl on bed of parsnips.

Pipe carrot purée on to plate.

Place fondant potatoes alongside the Guinea fowl.

Decorate with sliced radish and sprig of thyme.

Put jug of jus next to plate.


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