This delicious dish of roast guinea fowls with a cream sauce is perfect for a formal dinner party. Serve it with Flemish
Carrots and French fried potatoes and, to drink, a white Burgundy or rose’. x
1 ½ lb. guinea fowls, cleaned and trussed
1 teaspoons salt
½ teaspoons black pepper
5 tablespoons olive oil
½ cup butter
4 carrots, scraped and sliced
1 large onion, chopped
1 celery stalk, chopped
3 tomatoes, blanched, peeled and chopped
1 teaspoon dried basil
8 fl. oz. white wine
5 fl. oz. double cream
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Rub the guinea fowls all over with 2 teaspoons of the salt and 1 teaspoon of the black pepper. Place the guinea fowls in a roasting tin and pour over the olive oil. Place the tin in the oven and roast the fowls for 1 hour, basting frequently with the oil in the tin, or until the guinea fowls are tender and the juice that runs out when the thighs are pierced with a skewer is only faintly rosy.
Meanwhile, in a medium-sized sauce-pan, melt the butter over moderate heat. When the foam subsides, add the carrots, onion, celery, tomatoes and basil.
Reduce the heat to low, cover the pan and cook gently for 20 minutes, or until the vegetables are soft.
Stir in the wine and increase the heat to moderate. Simmer, stirring occasion-ally, for 10 minutes. Remove the pan from the heat and pour the contents through a strainer into a small mixing bowl, pressing down hard on the vegetables with a wooden spoon. Discard the vegetables.
Return the strained liquid to the pan and bring it to the boil over high heat. Boil for 8 to 10 minutes or until the liquid has reduced to half the original quantity.
Reduce the heat to low and stir in the cream. Heat the sauce gently, stirring constantly, for 3 minutes. Remove the pan from the heat.
Remove the guinea fowls from the oven and place them on a warmed serving dish. Untruss the fowls.
Pour the sauce into a warmed sauce-boat and serve immediately with the guinea fowls.
An Indonesian lamb curry, Guleh Kambing (goo-lay kahm-bing) is fragrant and spicy. In Indonesia, the spices and coconut are always freshly ground, but this dish is an adaptation and ready ground spices may be used with the exception of the ginger, garlic and chillis. If the sereh (powdered lemon grass) and laos are not available, use a piece of lemon rind and omit the laos. Serve the curry with boiled rice and a variety of chutneys.2-inch piece fresh root ginger, peeled and finely chopped
2 garlic cloves, finely chopped
5 green chillis, finely chopped
1 teaspoon ground sereh
½ teaspoon ground laos
1 teaspoons turmeric
2 teaspoons salt
2 oz. ground almonds
7 tablespoons vegetable oil
2 medium-sized onions, finely chopped
3 lb. boned leg of lamb, cut into
8 oz. tomatoes, blanched, peeled and chopped
4 oz. creamed coconut dissolved in
8 fl. oz. boiling water
1 small onion, thinly sliced
6 cloves, lightly crushed in a mortar
1 tablespoon whole coriander seeds, lightly crushed in a mortar
1 teaspoon whole cumin seeds, lightly crushed in a mortar
In a small mixing bowl, combine the ginger, garlic, chillis, sereh, laos, turmeric, salt and ground almonds with 1 table- spoon of the oil and 1 tablespoon of water to make a paste. Add more water if necessary. Set aside.
In a large saucepan, heat 4 tablespoons of the oil over high heat. When the oil is hot, reduce the heat to moderate and add the chopped onions. Fry them, stirring occasionally, for 6 to 8 minutes or until they are golden brown.
Add the spice paste and, stirring frequently, fry the mixture for 5 minutes.
Add the lamb cubes and, tossing and turning them, fry them for 15 to 20 minutes or until they have lost their pink-ness and are well coated with the spices.
Stir in the tomatoes and cook for 1 minute. Add the dissolved coconut. Reduce the heat to low and cook the curry, stirring occasionally, for 1 hour or until the lamb is tender and the gravy is thick.
While the curry is cooking, in a small frying-pan, heat the remaining 2 table-spoons of oil over high heat. When the oil is hot, reduce the heat to moderate and add the sliced onion, the cloves, coriander seeds and cumin seeds. Fry the mixture, stirring frequently, for 6 to 8 minutes or until the onion is golden brown.
Ten minutes before the curry is ready stir in the onion and spice mixture.
Remove the curry from the heat, pour it into a warmed serving dish and serve immediately.
Two types of gum are used in cookery, gum arabic and gum tragacanth.
Gum arabic is a secretion of the acacia tree, soluble in water, which is widely used in commercial confectioneries, such as gum drops. It is also used in the preparation of some pharmaceutical products.
Gum tragacanth is obtained from a spiny shrub native to the Middle and Near East and has been used by man since pre Christian times, originally for medicinal purposes. Nowadays, it is primarily used in cooking as an emulsifier for creams and jellies .
Gumbo is the Creole patois word for okra (ladies’ fingers), the vegetable plant of the mallow family, which is cultivated extensively in the Southern states of the United States, South America, India and western Africa.
In Creole cooking, Gumbo is a thick soup or stew, of which okra (ladies’ fingers) is one of the chief ingredients.