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Stuffed Guinea Fowl with Mustard Seed Potato

This 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):

"I 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 in case!"

This 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.

It's served with a cider cream sauce and sautéed asparagus on a potato mustard seed mash.


2 Guinea Fowl breasts
Potatoes (enough for 2 )
Fresh rosemary & thyme
3 tblsp wholegrain mustard
300ml of chicken stock
Small pot of double cream
1 Tin of dried porcini mushrooms
300ml cider
3 cloves of garlic (crushed)
Plain flour
Salt and pepper
1 slice of bread ( breadcrumbed )
6 slices of parma ham
1 Medium glass white wine
Worcester sauce


The Stuffing:

  • Soak the mushrooms in warm water according to the instructions on the tin.
  • Drain (keep the mushroom water as a base for your stock) and simmer in a pan with the butter, garlic Rosemary, Thyme, salt and pepper.
  • Add about 2 tsp of Worcester sauce. Cook for around 5 minutes.
  • With a hand blender lightly blend the mushrooms and then add the breadcrumbs and mix together - you can also leave the mushrooms in larger pieces.

The Guinea Fowl:

  • Slice the breast length ways making a pocket for the stuffing.
  • Stuff the Guinea Fowl with the stuffing.
  • Wrap the Guinea Fowl up using the parma ham making sure that the ends of the ham meet at the top. When done like this you should not need to pin the meat, the stickyness of the ham will hold the fillet together.
  • Place on a foil lined tray and cook at gas mark 5 (200ºC) for around 35 minutes.
  • Remove from the oven and leave to 'rest' for a few minutes and carve into thick sections.

The Sauce:

  • Make up the stock in a pan and add the cider and reduce by at least half, add a pinch of salt and pepper, some butter and the double cream. Continue to simmer on a low heat.
  • Add a small amount of flour just to thicken up the sauce
  • When the Guinea fowl is cooked, pour the juices from the tray into the sauce and stir in.

Mustard Seed Potatoes:

  • Boil the potatoes in water until soft.
  • Drain and tip into a bowl and add about 2 tbsp of butter and wholegrain mustard to the potatoes.
  • Mash and mix into the potatoes until smooth consistency.

Serves 2

Mark Stanton
Simply Cooking

© Mark Stanton 2002