Guinea Fowl, Lemon Thyme And Asian Galangal

Categories: Surprise, Chefs
Yield: 2 servings

1 Guinea fowl; (approx 1.2kg)
500 ml Chicken stock
2 Rashers smoked streaky bacon
10 g Lemon thyme; picked over and
; washed
1 Whole lemon; washed and cut
-into
; thin slices
1 Stem galangal; washed,
-peeled, cut
; into thick batons
4 Lime leaves
2 Stems lemongrass; cut into
-5cm batons
; and slightly
; crushed
Salt and freshly ground
-black pepper to
; taste

-----------------------------------SALAD-----------------------------------
Amaranth
Tatsoi
Mizuna
Pea asparagus
Purple ruffled basil
Burnett
Baby spinach
Red mustard
Red sorrel
Chickweed

----------------------------------FLOWERS----------------------------------
Broad bean flowers
Chinese leek flowers
Nasturtium flowers
Chives

----------------------------------DRESSING----------------------------------
Virgin olive oil
1 Squeeze lemon

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
guineafowl 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
guineafowl 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.

-----

----------