Roasted guinea fowl, brussels sprouts, baby beets and quince recipe

A deliciously juicy dish, full of flavour and colourful veggies.

Written by David Hall

This dish is also fantastic using chicken instead of guinea fowl.

  • Serves: 2


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  • For the guinea fowl

What to do

For the roasted guinea fowl
    1. Heat the chicken stock with the vegetables and spices in a large pan to 80°C, using a thermometer

    2. Poach the whole bird in the stock for 8-10 minutes, then remove and dry the skin with a cloth (poaching the bird seals in the moisture)

    3. Preheat the oven to 180°C

    4. Brown the guinea fowl in a pan until golden. Add garlic and thyme and place the pan in the oven for a further 5 minutes

    5. Remove from the oven and place on a resting rack until ready to carve

  • For the beetroots, quince and sprouts

    1. Place the beetroots in an oven proof tray; season with salt and a touch of veg oil. Cover with tin foil and bake at 170°C for 15 minutes. Once cooked, rub off the skins and place to one side until ready to serve

    2. Wrap the quinces in foil and place them in the oven at 170°C for 20 minutes until slightly soft but still holding their shape. Allow to cool then finely dice

    3. Prepare the Brussels sprouts by removing the root, then peel off the leaves, keeping them whole

Try David’s modern Australian creations at Pure South Dining at Melbourne's Southgate.

Written by David Hall

David Hall is Executive Chef at Pure South Dining in Melbourne's Southbank.

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