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Guinea fowl with cucumber spaghetti served with a salt and vinegar sauce

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Ingredients

To garnish

dill
chervil

For the vegetables

1 cucumber
1 carrot
10 new potatoes
2 beetroot, cooked

For the guinea fowl

1 clove garlic, finely sliced
1 handfuls fresh basil
2 tbsp olive oil
1 tbsp pine kernels, toasted
50 g parmesan, grated
2 x 200 g guinea fowl supremes

For the sauce

50 ml malt vinegar
50 ml white wine
50 ml cream
50 g salted butter
1 tbsp chives, chopped
1 plum tomato, skinned and diced

Description

Pesto-stuffed Guinea Fowl, Cucumber Spaghetti And Creamy Salt And Vinegar Sauce Make An Innovative Offering From Andrew Nutter

UK TV

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