I have been so busy the last few weeks that I have been unable to cook a meal in 3 weeks. So now that I have time. I have been back to the oven.

Guinea Fowl with Parma Ham and Chilli sauce.

Ingredients

1 Guinea Fowl.

4 Strips of Parma Ham

Olive Oil

Butter

Pepper

Cream

Red Wine

Sage
1 Green Chilli

Chicken stock

Sear the skin of the bird. Melt some butter and brush on the skin of the bird. Rub in some black pepper. Cover the skin of the bird with some parma ham and sprinkle over some sage. Put in to the oven for 1 hour. Based occasionally and remove parma ham with 20 minutes to go. At which point add some red wine to the roasting tin.

Prepare the chicken stock. Once cooked remove the bird from the roasting pan. Finely coop up the chilli and fry for one or 2 minutes. If you want it cooler remove seeds. And pour the juices from the roasting pan on top of this. Adding the chicken stock and add some cream. Crush up the Parma ham and too the pan. Reduce sauce until happy with it.

I had this with some roast potatoes and a wee bit of salad.