Guinea fowl, Medjool dates and oloroso sherry

(Serve with a glass of dry oloroso sherry)

Serves 4
1.5kg guinea fowl, cut into 6 portions
20ml chicken or guinea fowl stock
1tbsp mild olive oil
5 bay leaves
3 whole cloves
1 cinnamon stick, broken in half
Wide strip orange zest
Wide strip lemon zest
10 Medjool dates, pitted and halved
Half a cup of madeira

METHOD
Season the 6 pieces of guinea fowl evenly all over with salt and freshly ground black pepper. Pre-heat the oven to 200C. Warm the olive oil in an oven-proof non-stick frying pan. When the oil is sizzling hot arrange the pieces of meat in a single layer skin-side down. Leave to allow the skin to cook to a golden brown. Pour off all but the smallest amount of fat. Tuck in the bay leaves, cinnamon and cloves and place in the middle of your oven and roast until just cooked through (8-10 min).

Remove the pan from the oven; using tongs, remove the roasted guinea fowl and set aside in a warm place, allowing the meat to rest while you make the sauce. Again pour off any excess fat.

Pour in the sherry, orange and lemon zest, swirling in the pan. Use a wooden spoon to scrape the sides and the base of the pan. When the sherry has come to a boil turn down the heat, add the chicken or guinea stock along with the dates and continue to cook, stirring all the while until the sauce has thickened and reduced slightly.

Taste for seasoning and remove from the heat. Arrange the pieces of roasted guinea fowl on a plate and spoon the sauce over the top. Serve immediately.


Skye Gyngell is head chef at Petersham Nurseries Cafe: 020 8605-3627