Gordon Ramsay’s World Kitchen Sample Recipes: Guinea fowl braised in cider with caramelised apples

THE NORMANDY REGION BOASTS SUPERB PRODUCTS, including wonderful cream, butter, apples and Calvados – all of which are ingredients for the classic poulet
à la Normande. For a change, I’ve replaced the chicken with guinea fowl, which I find to be more flavourful and well suited to the rich and creamy sauce.

Serves 4
2 guinea fowl, about 800g each, jointed
sea salt and black pepper
2–3 tbsp olive oil
2 thin rashers streaky bacon, chopped
300ml medium cider
100ml Calvados or brandy
250ml double cream
few thyme sprigs, leaves stripped
500g firm, tart apples (about 3)
30g butter
1–2 tsp caster sugar
squeeze of lemon juice, to taste
30g walnuts, toasted and lightly crushed
handful of flat-leaf parsley, leaves chopped

Preheat the oven to 200°C/Fan 180°C/Gas 6. Season the guinea fowl joints with salt and pepper. Heat a thin layer of olive oil in a wide flameproof casserole until hot. Brown the guinea fowl in batches for 2–3 minutes on each side until evenly coloured, removing the pieces to a plate when they are ready.

Add the bacon to the casserole and fry until lightly golden brown. Pour in the cider and Calvados, bring to the boil and let bubble until reduced by one-third. Stir in the cream and thyme leaves.

Return the guinea fowl pieces to the casserole, put the lid on and place in the oven. Braise for 30–45 minutes until the guinea fowl is tender and just cooked through; remove the breast pieces after 20–25 minutes to avoid overcooking and return them for the last 5 minutes to warm through.

About 15 minutes before you will be ready to serve the guinea fowl, peel, core and thickly slice the apples into rings. Melt the butter in a large frying pan. Sprinkle the apple slices with sugar and fry them in the butter for about 4–5 minutes on each side until golden brown.

When the guinea fowl is ready, remove the pieces to a warm plate. If you find the sauce too thin, boil it until reduced and thickened to the desired consistency. Season to taste with salt, pepper and a little lemon juice.

Return the guinea fowl to the sauce and garnish with the caramelised apples. Sprinkle the walnuts and chopped parsley on top before serving.

Gordon Ramsay’s Recipes
www.gordonramsayrecipes.com