Guinea fowl with morcilla and cider

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. For the potatoes, finely shred the potatoes using a mandoline fitted with a julienne cutter. Place the potato threads into a bowl of hot water with the salt, then set aside to soak for five minutes.

3. Drain the potato threads, then toss with the clarified butter and divide among four 5cm/2in tart cases. Place the cases on a baking tray and bake for 20 minutes, or until the potatoes are golden-brown and crisp. Remove from the oven and keep warm.

4. For the guinea fowl, remove the breasts of the guinea fowl, then remove the legs and wings and set aside. Reserve the carcass for the sauce.

5. Place a sheet of clingfilm on the work surface and lay the Serrano ham slices on top, overlapping the slices slightly. Place one of the guinea fowl breasts on top, then wrap it up tightly in the ham, using the cling film to secure.

6. Heat the olive oil in a large pan and gently fry the onion, carrot and garlic for 2-3 minutes, or until softened. Add the bay leaf, peppercorns and thyme, then pour in the sherry and cook until most of the liquid has evaporated.

7. Add the cider and chicken stock and bring to a simmer. Place the guinea fowl legs and wings into the pan, along with the chopped apple. Season with salt and freshly ground black pepper, then gently braise for 30 minutes, or until the guinea fowl is tender. Remove the meat from the pan and drain on kitchen paper. Carefully remove the bones, then set the meat aside.

8. For the sauce, heat the olive oil in a large pan and brown the guinea fowl carcass and pig’s trotter. Add the onion and carrot and fry for 4-5 minutes, or until golden-brown, then add the garlic and bay leaf and fry for a further 1-2 minutes. Pour in the sherry and port, then simmer until the liquid reduces to a sticky consistincey. Add the stock and the thyme and simmer for 30 minutes, or until the liquid has reduced to a sauce consistency. Pass the sauce through a fine sieve, discarding the solids. Pour back into a clean pan. Just before serving, reheat the sauce and whisk in the knob of butter until smooth and glossy.

9. For the onion, melt the butter in a small pan until foaming and add the onions. Gently fry for 2-3 minutes, or until softened, then add the cider and reduce the heat to a simmer. Cook for 15-20 minutes, or until the cider has reduced and the onions are starting to break down. Transfer to a food processor and blend until smooth. Season to taste with salt and freshly ground black pepper, then pass the mixture through a fine sieve into a clean pan. Heat through just before serving.

10. For the morcilla, heat the olive oil in a frying pan and fry the morcilla slices for 3-4 minutes on each side, or until crisp and piping hot all the way through. Drain on kitchen paper.

11. For the guinea fowl, poach the ham-wrapped guinea fowl breast in a pan of boiling water for 5-6 minutes. Remove from the water and set aside to rest for five minutes before removing the cling film.

12. Heat some olive oil in a frying pan and sear the ham-wrapped guinea fowl breast and the remaining guinea fowl breast for 1-2 minutes on all sides, or until golden-brown. Add the butter to the pan and use to baste the guinea fowl breasts until cooked through (the ham-wrapped breast will be cooked through sooner than the other). Remove from the pan and set aside to rest for five minutes before slicing each breast into four portions.

13. For the vegetables, cook the shredded cabbage and baby leeks in a pan of boiling water for 4-5 minutes, then add the peas and apple and cook for a further 1-2 minutes, or until all the ingredients are tender. Drain and refresh in iced water, then drain again. Melt the butter in a frying pan until foaming, then add the drained vegetables and apple and fry for one minute. Season to taste with salt and freshly ground black pepper.

14. To serve, remove the crisp potato from the tart tins and place onto serving plates. Arrange a slice of morcilla alongside and top with the guinea fowl breast. Swipe the onion purée down the other side of the plate and place the ham-wrapped guinea fowl breast on top. Place a piece of braised guinea fowl leg or wing in the middle. Pour over the sauce and garnish the plate with the vegetables, apple and chopped parsley.

30 mins to 1 hour preparation time

Over 2 hours cooking time

Serves 4