We both prefer the dark meat when roasting a bird, loving the juicy, tender leg meat. Last night I decided to spice up the remaining breasts! Here what you need to do make a lovely spicy mid-week dinner that requires little work and really hits the spot.
For 2 generous servings (one very hungry chap and one slightly less hungry lady!) you will need:
2 cooked guinea fowl breasts (or chicken) shredded
One onion finely sliced
2 cloves of garlic chopped finely
A small carton of coconut milk (200ml)
I heaped teaspoon of Thai curry paste (I used green but you could use red or Massaman)
2 eggs briefly beaten with a little fish sauce to season
Fresh coriander
Fish sauce and sweet chilli sauce to season
A portion of quick cook wok noodles or ramen per person
Remove the breast meat from the bone and any other little nuggets of tastiness, shred them and put in to one side. Heat up a wok or non stick frying pan and make a thin omelette using 2 eggs that you briefly whisk with a little fish sauce. Roll the omelette, cut it into shreds and put it to one side.
Finely slice the onion and chop the garlic. Heat a tablespoon of coconut oil in the wok, throw in the onions and garlic and stir fry briefly. Add the heaped teaspoon of green curry paste (I use a fairly hot one so add more or less according to your taste and tolerance for heat). Stir fry for a minute or two before throwing in the shredded chicken and omelette. Add the coconut milk and then pop in 2 portions of noodles. Move the ingredients to one side to the noodles can sit in the liquid for a minute or two before turning over and then when soft, stir them in with the rest of the ingredients. You may need to add a little extra liquid to the pan which can be water or stock.
Season with a little fish sauce and a splash of sweet chilli sauce and add plenty of chopped fresh coriander. Keep a little for garnishing and voila!
And don’t forget to keep the carcass of the bird. Pop it in a pan with a couple of onions cut in 4 but not peeled, a couple of carrots and any veggie trimmings that might be lurking in the fridge, a couple of bay leaves, some black peppercorns and a teaspoon of salt. Cover with water, bring slowly to the boil and leave to simmer gently for a couple of hours or more. Cool and strain. You’ll have a delicious stock that will give you guinea fowl take 3 – a delicious soup or risotto.
