Glazed orange carrots
These easy carrots are boiled for a few minutes until just soft then fried with butter and orange juice in a pan to give them a shiny glaze. Serve with your Sunday roast or Christmas lunch
Roasted guinea fowl with romesco
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight marinating
- More effort
- serves 4 as part of a meal
Skip to ingredients
For the infused oil
- 8 garlic clovesgrated
- 100ml olive oil
- 1 tbsp smoked paprika
- bunch rosemarytied together
- peppery salad leavesto serve
For the romesco
- 3 red peppers
- 70g blanched almondsroasted and roughly chopped
- 30g dried breadcrumbsroasted with the almonds
- 2 tomatoesskinned and deseeded
- ½ tsp chilli flakes
- 1 tsp chopped parsley
- zest 1 lemon(then cut the zested lemon into wedges to serve)
- extra virgin olive oilor cold-pressed rapeseed oil
For the beer & chilli brine
- 500ml good-quality lager
- 150g salt
- 3 green chillies
Nutrition: per serving
- kcal756
- fat55g
- saturates7g
- carbs14g
- sugars8g
- fibre4g
- protein47g
- salt1.6g
Method
step 1
Make the brine the day before you want to cook the guinea fowl. Pour 1 litre water into a large saucepan with the beer, salt and chillies. Bring to the boil, then leave to cool. Put the guinea fowl in a roasting tin, pour over the brine and leave to marinate overnight.
step 2
The next day, remove the bird from the brine and pat dry with kitchen paper. Heat oven to 220C/200C fan/ gas 7. For the infused oil, put the garlic, oil and paprika in a small saucepan. Bring to the boil, then remove from the heat and leave to cool.
step 3
Put the peppers on a baking tray and roast for 20-25 mins until blistered and slightly charred. Wrap in cling film and leave to cool, then deseed each one and peel off the skins. Reduce oven to 200C/180C fan/gas 6.
step 4
Dip the rosemary brush in the infused oil, brush all over the bird and season. Roast for 50 mins, basting every 15 mins with the herby oil.
step 5
Meanwhile, put all the romesco ingredients in a food processor with some seasoning and blend to make a pesto-like dressing. The guinea fowl is cooked once the juices run clear. Rest for 10 mins, then serve on a platter with lemon wedges, peppery salad leaves and the romesco.
