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Theo Randall

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Recipe for the Weekend: Guinea Fowl Stuffed With Prosciutto, Mascarpone and Thyme With Radicchio and Borlotti Beans

Posted: 18/08/2012 00:00
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While this recipe will definitely impress your guests, it is actually very simple and can be prepared in just a easy few steps.

In this week's video you can see how to easily de-bone a guinea fowl and then stuff to perfection.

Invite some friends and family over, open a bottle of Valpolicella, and enjoy.

 

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While this recipe will definitely impress your guests, it is actually very simple and can be prepared in just a easy few steps. In this week's video you can see how to easily de-bone a guinea fowl an...
While this recipe will definitely impress your guests, it is actually very simple and can be prepared in just a easy few steps. In this week's video you can see how to easily de-bone a guinea fowl an...
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Theo Randall

Theo Randall: Recipe for the Weekend: Pan-Fried Calves Liver With Pancetta and Lentils

This lovely rich dish is ideal for a weekend treat. The calves liver work really well with the pancetta, lentils, and the sweetness of the balsamic vinegar. The lentils take a bit of time to cook, but after that it is very quick.

 
 
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HUFFPOST SUPER USER
Nathan0316
TrueBlueTory Age quod agis
543 Fans
 
02:16 AM on 08/19/2012
The only "simple steps" that result in me eating this are: Walking into a restaurant, ordering it off the menu then paying for it.

I can just see me popping into the local supermarket and asking if they sell guinea-fowl..."Oh yes sir, it's right next to the ostrich and kangaroo meat, you can't miss it, it's in our biggest-sellers section!"

Twerp...
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SimonBao
373 Fans
08:05 PM on 08/17/2012
Chef Randall, last week you gave us a recipe for some very out-of-season asparagus.

This week you give us a recipe for Guinea Fowl. Now, admittedly, Guinea Fowl tastes great. I've eaten it in Africa.

But for most of us reading at HuffPost, Guinea Fowl is available only at very high prices. Most of us are in the USA, where shops never carry Guinea Fowl and it can only be obtained from vendors such as D'Artagnan. For $20 for a 2.5-3lb frozen bird, or $29 for a similar fresh bird. PLUS shipping and handling, which is going to be an added $8-10 at least.

So you are giving us a recipe for a fairly small bird which is going to set us back $30-40, just for the bird alone.

And if I take your advice and invite some friends and family over, I'm going to need a number of those high-priced Guinea Fowl.

Possibly, Guinea Fowl are considerably cheaper in the UK. Given food prices in the UK, I rather doubt it. But in any case, you're not blogging for a UK audience. You're blogging for a multi-national audience that includes the USA, Canada, and elsewhere.

What recipe will appear next? Something requiring wild Scottish wood pigeon?
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HUFFPOST SUPER USER
sean beamer
"If society fits you comfortably enough, you call
53 Fans
12:31 PM on 08/18/2012
first of all you can go out anywhere in th usa and get live guineas for as little as $ 8 for a young adult, secondly guinea fowl is as rare as the kohinoor diamond in the united kingdom...too expenive...even the more readily available peasant costs about 14-18 pounds a shot !!..amybe he should give a recipe for trafalgar square pidgeons or in the usa road kill deer ..lolz
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SimonBao
373 Fans
09:18 PM on 08/18/2012
What are you talking about?

There is no where in Philadelphia that one can purchase live guinea fowl, nor for that matter is there any place in NYC where one can get them. Both cities have plenty of live poultry, neither city has vendors selling live guinea fowl. And if an American cannot obtain them in Philadelphia or NYC, an American can NOT go out anywhere and get them.
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