This is an impressive meal, fit for a dinner party and simple to prepare as the hands on time is only 30mins. The red cabbage, made with lardons, shallots and juniper berries, is cooked in the roasting pan with the guinea fowl on top - the flavours are wonderful.
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Yields:
8
Prep Time:
30 mins
Cook Time:
2 hrs 20 mins
Total Time:
2 hrs 50 mins
Cal/Serv:
368
Ingredients
2 Tbsp. rapeseed oil
2 oven-ready guinea fowl
150 g (5oz) smoked lardons
400 g (14oz) whole shallots, peeled
1 small red cabbage, cored and finely sliced
12 juniper berries, crushed
2 tsp. dark brown sugar
1 Tbsp. red wine vinegar
2 fresh thyme sprigs
150 ml (1/4 pint) hot fresh chicken stock
Directions
Step 1
Preheat the oven to 180ºC (160ºC fan) mark 4. Heat 1tbsp of the oil in a flameproof casserole large enough for both birds and brown the guinea fowl over a medium to high heat. Remove from casserole and set aside.
Step 2
Add the remaining oil to the casserole with the lardons. Fry gently to release the fat, then add the shallots and cook over a medium heat until lightly browned.
Step 3
Stir in the red cabbage and cook for 5min, stirring, until the cabbage has softened slightly. Add the juniper berries, sugar, vinegar, thyme and stock. Season.
Step 4
Put the guinea fowl on top of the cabbage mixture, then cover the casserole tightly with a lid or double thickness of foil and braise in the oven for 1½hr. Remove the lid and continue cooking for 30min until birds are cooked through- the juices should run clear when you pierce the thighs with a skewer.
Step 5
Transfer the guinea fowl to a board and spoon the cabbage and juices on to a serving platter. Keep warm. Joint the birds into eight, as you would a chicken, then arrange the guinea fowl on the platter on top of the cabbage. Serve at once.
Per Serving:
Calories: 368
Protein: 40g
Total carbs: 6 g
Sugars: 5 g
Total fat: 21 g
Saturated fat: 7 g
Fibre: 3g
No Christmas table is complete without one of our favourite red cabbage recipes, so get cooking!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
