Ingredients
- 1 guinea fowl
For the infused oil
- 8 garlic cloves, grated
- 100ml olive oil
- 1 tbsp smoked paprika
- bunch rosemary, tied together
- peppery salad leaves, to serve
For the romesco
- 3 red peppers
- 70g blanched almonds, roasted and roughly chopped
- 30g dried breadcrumbs, roasted with the almonds
- 2 tomatoes, skinned 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 oil or cold-pressed rapeseed oil
For the beer & chilli brine
- 500ml good-quality lager
- 150g salt
- 3 green chillies
Method
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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.
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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.
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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.
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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.
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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.