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		<title><![CDATA[Roasted guinea fowl with périgueux sauce]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 16 Sep 2015 01:00:27 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Try your hand at this recipe and prepare a gourmet dish, a roasted guinea fowl with périgueux sauce. Enjoy!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven at 175&#176;C (th. 5/6). Tie the guinea fowl and brush it with olive oil. Place in a baking dish, add salt, pepper and a sprig of thyme. Sprinkle the poultry with thin strips of &#60;a title=&#34; Truffle risotto with bacon and poppy seed saltimboccas &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/truffle-risotto-bacon-poppy-seed-saltimboccas-3330.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;truffle&#60;/a&#62;. Bake for 15 minutes. Baste with and return the guinea fowl and bake for 1hour&#160;20 minutes, repeat the process regularly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Peel, wash and cut the carrot into very small cubes. Peel and chop the onions and 3 shallots. Chop the lard into fine strips. Fry the &#60;a title=&#34; Tajine with prunes, carrots, peas and onions &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/tajine-prunes-carrots-peas-onions-8507.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;carrots&#60;/a&#62;, onions and shallots in butter. Add the lard and&#160;the&#60;em&#62; bouquet&#160;garni&#60;/em&#62;. Leave to cook for 3 to 4 minutes, sprinkle with flour and mix with a spatula. Pour the hot stock and stir. Incorporate 15 cl of Madeira and simmer for 25 minutes. Pass the sauce through a fine sieve and press with the back of a spoon.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Peel and chop the remaining &#60;a title=&#34;Shallot fondue &#34; href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/side-dishes/shallot-fondue-9519.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;shallots&#60;/a&#62;. Toss the rest in butter with the bay leaf. Stir with the Madeira sauce. Leave to simmer over low heat without boiling for 20 minutes. Add the rest of the chopped truffles and the remaining Madeira. Serve the guinea fowl covered in the p&#233;rigueux sauce. Decorate with a small bunch of red currants to add colour and complement with &#60;span class=&#34;hps&#34; &#62;saut&#233;ed&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chanterelles&#60;/span&#62;.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Poached guinea fowl with morels]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/poached-guinea-fowl-with-morels-9501.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 16 Jul 2015 07:07:02 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[For a gourmet meal or for special occasions, we recommend you to prepare a guinea fowl with morels. ]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;The day before, heat 2 liters of water in a saucepan. Put the dried mushrooms in a bowl and pour the hot water over. Let soak overnight.&#160; The next day, place the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/cuisinez-pintade-fermiere-la-biere-blonde-931.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;guinea fowl&#60;/a&#62; in a large pot. Cover with cold water. Boil for 2 minutes. Drain the meat. Rinse under cold water then drain again. Drain the mushrooms. Peel and slice the carrots. Wash and slice the leek. W&#60;span title=&#34;Effilez et lavez la branche de c&#233;leri.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;ash the celery stalk.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#160;&#60;/strong&#62;Rub the chicken with half a lemon. Brown in pan with butter. Sprinkle with flour. Pour the poultry stock. Add the sliced &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/carrot-cake-87.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;​​carrots&#60;/a&#62;, leek, celery, onions and &#60;em&#62;bouquet garni&#60;/em&#62;. Salt and pepper. Bring to a boil and skim. Cook for 1 hour. Remove the guinea fowl and carrots from the pot. Keep warm. Carve the meat. Strain the cooking broth. &#60;span title=&#34;Versez-le dans la cocotte et laissez r&#233;duire.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Pour it back into the pot and let reduce.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Add the yellow wine, cream, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-stuffed-morels-chestnuts-3243.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;morels&#60;/a&#62; and poultry pieces. Continue cooking for 20 minutes. Divide the mixture into the dishes and season with pepper.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/poached-guinea-fowl-with-morels-9501.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/poached-guinea-fowl-with-morels-9501.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Guinea fowl and lager beer]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/cuisinez-pintade-fermiere-la-biere-blonde-931.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 02 Jul 2015 01:18:41 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Poultry lovers, here's a guinea fowl recipe with lager. Easy to make, this dish is perfect for a dinner with friends.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut in half&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;150 g&#60;/span&#62; of &#60;span class=&#34;hps&#34; &#62;thin&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices of bacon&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoon of olive&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a pot&#60;/span&#62;, place &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;whole&#60;/span&#62; &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/guinea-fowl-garlic-10967.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;guinea fowl&#60;/span&#62; &#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;and let&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;brown on all&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sides&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over medium heat&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Remove the guinea fowl from&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the pan&#60;/span&#62;, discard &#60;span class=&#34;hps&#34; &#62;the cooking fat&#60;/span&#62;, and &#60;span class=&#34;hps&#34; &#62;put it back in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the pot&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/bacon-and-onion-omelet-roll-12546.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;bacon&#60;/a&#62;,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;6&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;small&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bay leaves,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 tablespoon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of juniper berries&#60;/span&#62;, salt and pepper &#60;span class=&#34;hps&#34; &#62;and pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;50 cl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of lager&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Place the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pot&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over high heat,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bring to a boil&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;reduce the heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;35 minutes&#60;/span&#62;, stirring &#60;span class=&#34;hps&#34; &#62;time&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to time&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;8&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;large &#60;a...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/cuisinez-pintade-fermiere-la-biere-blonde-931.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/cuisinez-pintade-fermiere-la-biere-blonde-931.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/cuisinez-pintade-fermiere-la-biere-blonde-931.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Guinea fowl with garlic]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/guinea-fowl-garlic-10967.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 25 Jun 2015 07:35:01 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/poultry/guinea-fowl-garlic-10967.html</guid>
		<description><![CDATA[For a gourmet dish, we recommend this recipe of guinea fowl with garlic. It is a real treat.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;180&#176;C&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6).&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoon of water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;baking dish.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Stuff&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/stuffed-guinea-fowl-chestnuts-fruits-3978.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;guinea fowl&#60;/span&#62;&#60;/a&#62; with &#60;span class=&#34;hps&#34; &#62;1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;rosemary sprigs and place in the dish. &#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong class=&#34;hps&#34;&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut the top&#60;/span&#62; of &#60;span class=&#34;hps&#34; &#62;4&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;unpeeled&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;garlic&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;heads&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and place &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in the dish.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Place&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;2&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sprigs of &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-pork-milk-rosemary-9836.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;rosemary&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and 6&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;shallots&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;around the &#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;poultry.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;15 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Then add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons of water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and bake for another &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;15 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Pour the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;diluted&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;juice of &#189; lemon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons of water&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and bake for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;about 15 minutes,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until the&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/guinea-fowl-garlic-10967.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/guinea-fowl-garlic-10967.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/guinea-fowl-garlic-10967.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Stuffed guinea fowl with apples and red currants]]></title>
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		<pubDate>Tue, 09 Jun 2015 05:30:23 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[For parties and family evenings, we suggest you this stuffed guinea fowl recipe with apples and red currants.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;180&#176;C&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6).&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Toast&#60;/span&#62; &#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/pain-depices-need-know-scrumptious-treat-7786.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown#post-7786&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;txt&#34; &#62;pain d&#8217;&#233;pices &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;slices&#60;/span&#62;&#60;/a&#62;, &#60;span class=&#34;hps&#34; &#62;chop&#60;/span&#62; along &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;dried figs&#60;/span&#62;, pistachios, prunes &#60;span class=&#34;hps&#34; &#62;and shallots.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Mix with&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;ground pork&#60;/span&#62;, egg, white wine, salt &#60;span class=&#34;hps&#34; &#62;and pepper.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Stuff&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the guinea fowl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the mixture&#60;/span&#62;, place it &#60;span class=&#34;hps&#34; &#62;in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a shallow dish&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;coat it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with oil,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;salt and pepper.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;about&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;1 hour 30 minutes&#60;/span&#62;, basting &#60;span class=&#34;hps&#34; &#62;regularly.&#60;/span&#62;&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62;  &#60;span class=&#34;hps&#34; &#62;Pour the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;red fruit juice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a saucepan,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;add sugar&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and bring to a boil&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Dip the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;peeled&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/apple-tatin-cake-2739.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;apples&#60;/a&#62; in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the syrup&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and let&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;poach for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 minutes.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6. &#60;/strong&#62;1&#60;span class=&#34;hps&#34; &#62;5 minutes before&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the end of&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/stuffed-guinea-fowl-with-apples-and-red-currants-3329.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/stuffed-guinea-fowl-with-apples-and-red-currants-3329.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/stuffed-guinea-fowl-with-apples-and-red-currants-3329.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Guinea fowl with caramelized fruits]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/meat/guinea-fowl-with-caramelized-fruits-10535.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/meat/guinea-fowl-with-caramelized-fruits-10535.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 28 May 2015 03:08:03 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[With our recipe, cook a guinea fowl with caramelized fruits. Fine dining lovers will enjoy, for sure!]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;180&#176;C&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6).&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;In a bowl&#60;/span&#62;, combine &#60;span class=&#34;hps&#34; &#62;3 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons of&#60;a href=&#34;https://www.gourmandasia.com/chefs/chefs-recipes/chef-cherish-finden-lavender-and-munake-honey-scone-17800.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; honey&#60;/a&#62;&#60;/span&#62;, 3 &#60;span class=&#34;hps&#34; &#62;cinnamon sticks&#60;/span&#62;, 3 star &#60;span class=&#34;hps&#34; &#62;anise&#60;/span&#62;, 1 piece of &#60;span class=&#34;hps&#34; &#62;ginger,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#189;&#60;/span&#62; teaspoon of &#60;span class=&#34;hps&#34; &#62;nutmeg &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and 2 &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;tablespoons of vegetable&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Put 1&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;guinea fowl&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;baking dish.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;honey&#60;/span&#62;/&#60;span class=&#34;hps&#34; &#62;spices mixture.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt and pepper,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;then arrange&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;3 bay&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;leaves around&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;poultry.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;40 minutes,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;basting&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;regularly with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the sauce.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;&#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;4 apples&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;4 pears&#60;/span&#62;, cut them &#60;span class=&#34;hps&#34; &#62;into quarters.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;detach the &#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;grapes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;fruits&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 minutes...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/guinea-fowl-with-caramelized-fruits-10535.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/guinea-fowl-with-caramelized-fruits-10535.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/meat/guinea-fowl-with-caramelized-fruits-10535.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Stuffed guinea fowl with chestnuts and fruits]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/stuffed-guinea-fowl-chestnuts-fruits-3978.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 24 May 2015 09:50:33 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[Looking for a different option than turkey and capon? Cook a stuffed guinea fowl with chestnuts and fruits for your festive dinner.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat the oven at 150&#176;C (th. 5). Set 3 chestnuts, 2 apricots and 1 bay leaf, aside for the garnishes. Brush the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/roasted-guinea-fowl-perigueux-sauce-3229.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;guinea fowl&#60;/a&#62; belly flesh with butter. Add salt, pepper and sprinkle with hazelnuts and 1/2 of the spices and dried herbs. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Crumble the remaining &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/autumn-chestnut-soup-2558.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chestnuts&#60;/a&#62;. Wash and cut the mushrooms and carrots into small pieces. Peel and chop the onion. Peel the garlic and chop finely. Then chop finely the chicken fillet, lardons, dried apricots and stale bread.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; In an oiled skillet, brown the onions, carrots, garlic and raisins for 5 minutes. During this time, in a second skillet, toss the mushrooms. Blend the chicken, lardons, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/grilled-gambas-broccoli-apricots-10217.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;apricots&#60;/a&#62;, stale bread and the rest of the dehydrated herbs with 5 tablespoons of cream with both preparations.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Seal the filling in the guinea fowl by folding the sides and tying it. Clamp the legs shut and place it on a dish. Sprinkle the rest of the spices and season. Pour in the wine and add the remaining bay leaves and bake for 1 hour 20 minutes. Baste with the juices from time to time. Remove from the oven and pour the remaining &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/oysters-truffle-cream-15747.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cream&#60;/a&#62;. Cover with parchment paper and place back in the oven for 15 more minutes with the oven off.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; On a tray, plate the guinea fowl covered with the sauce and decorated with the red currants and the ingredients for garnishing.&#60;/p&#62;  &#60;p&#62;&#60;em&#62; &#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/stuffed-guinea-fowl-chestnuts-fruits-3978.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/stuffed-guinea-fowl-chestnuts-fruits-3978.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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