1214. GUINEA FOWL, LEMON THYME, BACON and ASIAN GALANGAL

1 guinea fowl
500 ml chicken stock
2 rashers smoked bacon
10 grams lemon thyme, picked over and washed
1 whole lemon, washed and thinly sliced
1 stem galangal, washed and cut into thick batons
4 lime leaves
2 stems lemongrass, cut and slightly crushed
salt and freshly ground black pepper to taste

For Salad
amaranth
tatsoi
mizuna
pea asparagus
purple ruffled basil
burnett
baby spinach
red sorrel
chickweed

Flowers
broad bean flowers
Chinese leek flowers
red mustard
nasturtium flowers
chives

For Dressing
virgin olive oil
1 lemon, squeezed

Take the fowl and separate the legs from the main carcass. Cut the legs through the knee bone joint and reserve aside. Take the wishbone out at the front of the bird and continue to cut the remaining breasts of the guinea fowl off the carcass. Cut through the wing joint, thus retaining it on the breast. Lift the exposed breast fillet and place a quarter of the prepared lemon thyme underneath it. Take the rashers of bacon and stretch them out with the aid of a rolling pin so they attain twice their original length. Wrap the individual breasts with a bacon rasher securing with a wooden cocktail stick. Place the entire guinea fowl meat into a roasting dish with sides high enough to hold the chicken stock. Place the other ingredients alongside the meat, lightly season. Bring the bouillon to a gentle boil, place in a preheated oven 200C and cook for about 15 minutes.


courtesy of: bigoven: share your cooking