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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. heat butter in a large deep saucepan (that has a tight fitting lid for later) on medium heat until it starts to foam, season bird and and brown in hot butter turning the bird using a cloth to protect your hands. | 2. at this stage when bird is sitting upright again, warm calavdos in a ladle over a direct heat, turn flame out and set to light the warm calvados using a long match and pour over the guinea fowl. | 3. when flames have died down add shallots and garlic anmd keeping heat low let them soften whilst you prepapre apples . | 4. remove cores form apples and cut into 1cm rings, asd you slice them add to the pan tucking them all around. | 5. now pour in the cider, add teh chopped sage and some seasoning, put on tight lid and let it cook very gently for one hour. | 6. When the bird is cooked remove and take to carving board and cover, simmer apples til liquid has almost evaporated, then add the cream the apples giving it a good shake, then turn heat off. | 7. crave guinea folw and arrange on serving platter, spoon the apples and a few sage leaves to garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
range guinea	1	free		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
calvados	2	tablespoons		-	-	-	-
shallot	2		peeled chopped	230.4	53.76	8.0	0.32
garlic clove	1		chopped	-	-	-	-
apple	3		sized unpeeled	195.0	51.7875	0.975	0.6375
cider	175			8783.25	388.9725	0.0	0.0
sage	1	teaspoon	chopped	-	-	-	-
double cream	150	ml		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.