Asian Braised Guinea Fowl.

Asian Braised Guinea Fowl.

The slow and low cooking method has filled the kitchen with the most delicious smells. I am using strong Asian flavours to accompany this slightly gamy bird. The combination of chillies, garlic, ginger and onions has given the broth such flavour complexity and warmth. The richly sweet and savoury sauce is perfect with perfumed and fluffy Jasmine Thai rice.

In a large bowl, put in,

-30g dry Shitake mushrooms, add

-water

Leave to soak and get on with the next bit.

In a large heat proof casserole pan, with a couple of tbsp of vegetable oil, put in

-1.2kg guinea fowl.

Brown on all sides.

Remove the bird, add

-6cm sliced ginger,

-4 cloves crushed garlic,

-2 peppers,cut into chunks,

-2 onions, cut into chunks.

Cook, stirring occasionally until the vegetables have softened, add

-2tbsp oyster sauce,

-2tbsp sauce,

-1tbsp sesame oil.

Mix well.

Place the guinea fowl back in the pan, with

-500ml chicken stock,

-4 sliced chillies,

-mushrooms,

-4 sliced spring onions.

Bring up to the boil.

Place in 150c fan forced oven for around 90 minutes.