The hallmarks of Theo Randall's Italian cuisine are evident in this rustic, stuffed guinea fowl recipe. With gorgonzola, mascarpone and prosciutto used in the stuffing, and in the case of the cheeses, the accompanying chestnut sauce.
Mix the lemon zest and juice with the mascarpone and Gorgonzola
in a bowl. Place the guinea fowl skin-side down on a chopping board
and pull the meat upwards, leaving a cavity between the skin and
meat. Stuff with prosciutto and a spoonful of the mascarpone
and Gorgonzola mixture
Preheat the oven to 200°C/gas mark 6. Place a heavy-based frying pan over a medium-high heat and add
a dash of oil. Season the guinea fowl and place in the pan skin-side
down for 2 minutes, or until the skin is golden. Remove, set aside
and drain any excess fat from the pan
Add the bread to the same pan, sit the guinea fowl on top, skin-side up, and place in the oven for 10–15 minutes, depending on size
4 slices of sourdough bread
4
Cut the cavolo nero into thick strips and blanch in salted boiling
water for 2–3 minutes, ensuring it still has a little bite. Refresh in ice
water, drain and set aside
Place a large pan over a medium heat, add a dash of olive oil and add the garlic. Cook for a minute or so, but do not allow it to brown. Add the chicken stock and cavolo nero, cover and bring to a simmer for 3 minutes then remove the lid and cook for a further 3–4 minutes until most of the stock has evaporated.
Set aside and keep warm
Remove the guinea fowl from the oven and allow to rest, keeping
the bread slices on a separate plate. Add the thyme, the remaining
mascarpone and Gorgonzola mixture and the chestnuts to the pan used to cook the guinea fowl. Heat through until the cheese melts
and the sauce is hot
Carve the guinea fowl. Place a slice of bread on each plate and top with the cavolo nero. Place pieces of guinea fowl on top, skin-side up, and drizzle around the Gorgonzola and chestnut sauce. Serve immediately
With Theo Randall’s career including experience in some of London’s most prestigious locations as well as Chez Panisse in California, it’s vital to note that – prior to opening up his own first solo venture – he secured his reputation as head chef at The River Cafe.
