Guinea Fowl with Calvados and Apples
|Guinea fowl supremes||20 Ounce, skinned (150 Gram)|
|Plain flour||1 Tablespoon|
|Sunflower oil||1 Tablespoon|
|Onion||1 , peeled and diced|
|Garlic||1 Clove (5 gm), crushed|
|Chopped thyme||1 Teaspoon|
|Dry cider||1⁄4 Pint (150 Milliliter)|
|Ground black pepper||To Taste|
|Calvados brandy||3 Tablespoon|
|Thyme sprig||1 (For Garnish)|
|Unsalted butter||1⁄2 Ounce (15 Gram)|
|Eating apples||2 , quartered cored and sliced (Red Skinned)|
|Castor sugar||1 Teaspoon|
1. Lightly dust the guinea fowl supremes with the flour.
2. Heat 2 teaspoons of the oil in a large non-stick frying pan and cook the supremes for 2-3 minutes on each side until browned. Remove from the pan and reserve.
3. Heat the remaining teaspoon of oil in the pan and add the onion and garlic. Cook over a medium heat for 10 minutes, stirring occasionally until soft and just beginning to colour.
4. Stir in the chopped thyme and cider. Return the guinea fowl to the pan, season with salt and pepper and bring to a very gentle simmer. Cover and cook over a low heat for 15-20 minutes or until the guinea fowl is tender.
5. Remove the guinea fowl and keep warm. Turn up the heat and boil the sauce until thickened and reduced by half.
6. Meanwhile, prepare the caramelised apples. Melt the butter in a small non-stick pan, add the apple slices in a single layer and sprinkle with the sugar. Cook until the apples are tender and beginning to caramelise, turning once.
7. Put the Calvados in a metal ladle or small saucepan and gently heat until warm. Carefully set alight with a match, let the flames die down, then stir into the sauce.
8. Serve the guinea fowl with the sauce spooned over and garnished with the caramelised apples and sprigs of fresh thyme.