recipe comes from a web site called Simply
Cooking run by Mark Stanton and featuring
recipes he has created. Mark certainly understands
what cooking is all about - doing your own thing
and enjoying the challenge of creating your own
dish. This is what he had to say (which is close
to my own philosophy on enjoying cooking):
never like to stick to correct quantities of ingredients
unless absolutely necessary - I try to create
my own dishes rather than use other peoples. I
think it is down to personal taste, experience
and creativity, so most of the ingredients on
my site are all guesses but good enough to make
the dishes. So if it tastes like the bottom of
an old boot you might want to try the dish again
but with slightly more or less of certain ingredients.
That's where the experience bit comes in, it might
take me one or two attempts at a dish before I
think that it tastes as good as I think it should
but that's half the fun. So make sure you test
it out first before serving it up to friends just
is my all time favourite dish to cook and eat.
The guinea fowl is stuffed with porcini mushrooms
that have been made into a kind of stuffing mixture
with herbs and breadcrumbs. This was wrapped in
Parma ham. If you can't get Parma ham you could
use bacon but only use two rashers if you do,
as bacon can overpower the dish. You could also
use chicken if you can't get guinea fowl.
served with a cider cream sauce and sautéed
asparagus on a potato mustard seed mash.