This is a really simple and tasty recipe, great if you have people over for dinner as everything is pretty much done ahead.
Serves 6
6 Guinea Fowl breasts..can also use chicken supremes or pheasant breasts, must have skin on!
1 tub ricotta
Bunch of Thyme
2 Bags Spinach
1 Pomegranate, seeds only
1 Glass of white wine
Preheat your oven to 200˚C
Trim your breasts of any extra fat, peel back the skin on one side to create a pouch to put your filling in.
Take the leaves off the thyme and finely chop them, mix in with the ricotta, salt and pepper.
Stuff about 2 teaspoons of the ricotta mix under the skin and smooth the skin down on the side to help stop it from squeezing out, season genourously.
Get a pan nice and hot and fry the breasts skin side down until they are a really good golden brown all over, then flash fry for a few seconds on the other side just to seal them. Place in a deep oven tray with the glass of wine poured over.
They take around 15-20 mins to cook, so when you think you have about 5 mins left, add the pomegranate seeds and place back in the oven.
Once ready, take the breasts out and leave to rest for a few minutes covered in a layer of foil to keep them warm. Put the oven tray onto the heat and chuck in your spinach. Check for seasoning and serve. It's good with any kind of mash, I did it with parsnip pureé since it's getting cold and wintery.
Serves 6
6 Guinea Fowl breasts..can also use chicken supremes or pheasant breasts, must have skin on!
1 tub ricotta
Bunch of Thyme
2 Bags Spinach
1 Pomegranate, seeds only
1 Glass of white wine
Preheat your oven to 200˚C
Trim your breasts of any extra fat, peel back the skin on one side to create a pouch to put your filling in.
Take the leaves off the thyme and finely chop them, mix in with the ricotta, salt and pepper.
Stuff about 2 teaspoons of the ricotta mix under the skin and smooth the skin down on the side to help stop it from squeezing out, season genourously.
Get a pan nice and hot and fry the breasts skin side down until they are a really good golden brown all over, then flash fry for a few seconds on the other side just to seal them. Place in a deep oven tray with the glass of wine poured over.
They take around 15-20 mins to cook, so when you think you have about 5 mins left, add the pomegranate seeds and place back in the oven.
Once ready, take the breasts out and leave to rest for a few minutes covered in a layer of foil to keep them warm. Put the oven tray onto the heat and chuck in your spinach. Check for seasoning and serve. It's good with any kind of mash, I did it with parsnip pureé since it's getting cold and wintery.