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Guinea Fowl Breast With Coriander Hummus

Bring out your inner chef with this truly delicious guinea fowl recipe that is so easy to try at home!

Ingredients

  • 2 guinea fowl supremes
  • 1 bunch of young carrots
  • 25g unsalted butter
  • 20g sumac powder
  • 1 large jar of chickpeas (garbanzo if possible)
  • 1 small bunch of coriander
  • 1 lemon
  • 1 garlic clove
  • 150ml extra virgin oil
  • 50g tahini paste
  • 10g mild curry powder
  • 1 large purple carrot (normal carrot also works)
  • 150ml white wine vinegar
  • 150g sugar
  • 1 star anise


1

Drain the jar of chickpeas and rinse under cold water in a colander. Add two thirds of the chickpeas to a food processor with the juice from the lemon, tahini paste, olive oil and finely chopped garlic. Add a good pinch of salt and pulse until it starts to resemble hummus. Roughly chop the coriander, add to the hummus and blend for a few more seconds. Season to taste.

2

Use the remaining chickpeas from the jar after making the hummus. Make sure they are very dry. Heat a pan with a splash of oil, add the chickpeas and season well with salt and the curry powder. Toss in the hot oil and cook in the oven at 160oc for 6-8 minutes, tossing every couple of minutes to ensure even cooking. Drain onto a paper towel and leave to cool before using.

3

For the pickled purple carrot, wash the carrot well but don’t peel it. Slice thinly using a mandolin if possible. If this isn’t available to you, try and cut as thin as possible by hand. Bring the sugar and vinegar to the boil with the star anise, pinch of salt and 150ml of water. Once boiled, remove from the heat and add the sliced carrot. Leave to chill to room temperature. This has the best result if it’s made at least one day in advance.

4

Cut the tops off the carrots, making sure to reserve the best looking ones for garnish at the end. Peel the carrots and blanche in seasoned water until slightly tender. Run under cold water to stop the carrots over cooking. Colour the blanched carrots in the same pan that the guinea was cooked in for maximum flavour.

5

Season both sides of the supreme with salt and pepper. Heat an oven proof pan with a splash of oil. Add the supreme skin side down into the pan and cook on a medium heat for 3-4 minutes until the skin has taken on a slightly golden brown colour. Put the pan in the oven at 180oc, with the supreme still skin side down. Cook for 5-7 minutes. The skin should be perfectly golden brown by now but if not, return to the heat to colour a little more. Remove from the pan to rest for 5 minutes before serving.

6

Use the time to cook the carrots. Add the butter to the guinea fowl pan with the blanched carrots and sprinkle with the sumac powder. Cook in foaming butter until golden brown. Serve and enjoy!

Ingredients

  • 2 guinea fowl supremes
  • 1 bunch of young carrots
  • 25g unsalted butter
  • 20g sumac powder
  • 1 large jar of chickpeas (garbanzo if possible)
  • 1 small bunch of coriander
  • 1 lemon
  • 1 garlic clove
  • 150ml extra virgin oil
  • 50g tahini paste
  • 10g mild curry powder
  • 1 large purple carrot (normal carrot also works)
  • 150ml white wine vinegar
  • 150g sugar
  • 1 star anise
...

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