Red chicory, Guinea Fowl and smoky bacon parcels.

 

 

Red chicory is in season now and readily available, and although it has a very slight bitter edge it stands up to being braised or baked, and when halved it makes a perfect base for these parcels that have a range of textures and tastes that tease the senses.

The chicory goes from crisp and fresh with a slight bitter edge, to soft smoky and savoury from where the meat juices drip onto it and braise it. The Guinea fowl is slightly gamey, and tastes how good chicken should taste, and it’s all held together with the smokiness of the thickly cut streaky bacon.

Give this a go, it looks and tastes so good.

Red chicory, Guinea Fowl and smoky bacon parcels.

Per serving

1 Guinea Fowl breast (a good free range chicken breast would work fine)

Half a red chicory head cut lengthways, (Green chicory will be fine if you can’t get red)

A slice of smoked streaky bacon

A bay leaf and a sprig of rosemary

Lay the Guinea Fowl breast skin side out onto the cut side of the chicory, lay a bay leaf and sprig of rosemary on top of the breast, and wrap the parcel tightly with the bacon, ensuring the end od the bacon is on the underside of the chicory (it looks neater).

Cook for half an hour in a moderate hot oven 200degC for half an hour until the bacon and Guinea Fowl skin are crisp, and the chicory softens. You could also smoke this as a sophisticated treat on a smoker or in a BBQ with a lid for 40 minutes or so to get it extra smoky.

I served this on a bed of lemon and ricotta tagliatelle, but it would be great with a salad too.

 

16 responses to this post.

  1. These look…. EPIC!

    Reply

  2. Thanks Bryan, appreciate you taking the time to comment.
    Please let me know if you do give this a go, it’s a good one.
    Cheers
    Marcus

    Reply

  3. What a good idea, I’m going to try this. Looks amazing, thanks for sharing!

    Reply

  4. Oh, I love guinea fowl, and that looks particularly grand. While folks here raise them, it’s so rare for anybody to actually eat them (I have no idea why).

    Reply

    • Thank you. It’s very tasty and succulent. Never cooked a whole one, only been able to get breast.
      I guess they look to pretty for people to eat perhaps?
      Cheers
      Marcus

      Reply

  5. Thank you!
    Cheers
    Marcus

    Reply

  6. Excellent recipe!

    Reply

  7. Thanks Karen, I’m glad you visited and left such a lovely comment.
    Cheers
    Marcus

    Reply

  8. Not only is your dish beautifully presented, it sounds absolutely delicious. Thank you for sharing your recipe.

    Reply

  9. Ahh caught red fingered 😉 They are a very tasy bird.
    I got them from a man with a pig……no really…..
    Thanks for stopping by for a look
    Cheers
    Marcus

    Reply

  10. Oh so that is where my missing guineas went.. you swiped them! have you been storing them in your freezer all this time thinking I would Not Notice!! Evidently they are a tasty morsel.. c

    Reply

  11. Thank you, it makes a change from my usual slabs of meat 🙂
    Cheers
    Marcus

    Reply

  12. Oh so pretty :). They look like little delicious presents of food!

    Reply

  13. That sounds wonderful, I love chicory and a new idea for it is always welcome. They have been appearing in my veg box, hope I get another this week now!

    Reply

  14. Elegant. I’ll have to look out for guinea fowl and that knife and fork 🙂

    Reply

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