How To Make Roasted guinea fowl with romesco
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 whole guinea fowl
- Salt and pepper to taste
- 2 garlic cloves, minced
- 1 sprig of fresh rosemary
- 2 tbsp olive oil
- 1 cup of roasted red bell peppers
- 1/2 cup of almonds
- 2 garlic cloves
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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Season the guinea fowl with salt, pepper, minced garlic, and rosemary. Drizzle with olive oil and rub the seasonings all over the bird.
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Place the guinea fowl in a roasting pan and roast for 1 hour, or until the internal temperature reaches 165°F (74°C).
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Meanwhile, prepare the romesco sauce. In a blender or food processor, combine the roasted red bell peppers, almonds, garlic cloves, tomato paste, red wine vinegar, salt, and pepper. Blend until smooth.
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Once the guinea fowl is cooked, remove it from the oven and let it rest for 10 minutes. Carve the bird into serving pieces.
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Serve the roasted guinea fowl with a generous drizzle of the romesco sauce and enjoy.
Nutrition
- Calories : 380kcal
- Total Fat : 22g
- Saturated Fat : 3g
- Cholesterol : 112mg
- Sodium : 600mg
- Total Carbohydrates : 10g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 35g
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