Poached Guinea Fowl
Originally uploaded by Lisa Fagg.
It's Sunday. The nights continue to draw in. It's cold. I'm in the mood for something warming... but light at the same time. I flicked through a half dozen cookbooks before finding exactly what I was looking for. This recipe comes from Rick Stein's 'Food Heroes' cookbook - one which we haven't used much in the past. It involved poaching (and skinning) a guinea fowl, poaching vegetables (leeks, fennel and carrots) in the resultant stock, preparing a salsa verde from fresh mint, parsley, anchovies, capers and olive oil and preparing a batch of puy lentils. I must be in the mood for this sort of cooking because I had good fun with the recipe! Steve and I enjoyed the results, too, with a bottle of 2001 Rioja Reserve.
Good food + good company + good wine = a great evening in!