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Pan-Fried Guinea Fowl with Bubble and Squeak, Lardons Chipolatas and Bread Sauce

Succulent pan-fried guinea fowl served with crispy potato and cabbage bubble and squeak, savory lardons, and creamy brioche bread sauce.

DinnerBaconGuinea FowlBritish CuisineBubble And Squeak
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
59.7g
per serving
238.8 g total
Fat
64.6g
per serving
258.4 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
75
ml
Sherry Vinegar
Dairy
25
g
Butter
25
g
Butter
450
ml
Whole Milk
1
tbsp
Butter
GrainsCereals
200
g
Brioche Breadcrumbs
freshly blended
Liquids
1.5
l
Chicken Stock
Meat
2
piece
Guinea Fowl Crowns
main body of the bird with legs and wings removed
300
g
Cocktail Sausages
chipolatas
200
g
Streaky Bacon
cut into lardons
NutsSeeds
2
sprig
Thyme
fresh
2
clove
Garlic
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
1
Nutmeg
freshly grated, to taste
2
sprig
Thyme
fresh
6
piece
Cloves
whole
1
piece
Bay Leaf
OilsFats
2
tbsp
Olive Oil
2
tbsp
Olive Oil
Vegetables
750
g
Potatoes
floury such as King Edwards, peeled and cut into chunks
300
g
Savoy Cabbage
inside leaves only, finely sliced
12
piece
Onions
baby, peeled
1
piece
Onion
large

Method

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