Comments on: A Spanish-Inspired Guinea Fowl http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/ I'll get a better name soon, I promise Thu, 30 Apr 2026 11:22:45 +0000 http://wordpress.org/?v=2.0.4 by: Jose Sanchez http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/#comment-2084 Wed, 28 Feb 2007 15:33:59 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/#comment-2084 I can almost smell it from here... yummy ! Talking about spanish food, if you get the chance to get yourself a <a href="http://www.ibergour.com/en/productos/produccion_jamon_iberico.html" rel="nofollow">spanish iberian ham</a> next time, and a nice <a href="http://www.vinissimus.com/vinos/regiones/index.html?id_region=rdu" rel="nofollow">ribera del duero wine</a>, your spanish meal will be complete! I can almost smell it from here… yummy ! Talking about spanish food, if you get the chance to get yourself a spanish iberian ham next time, and a nice ribera del duero wine, your spanish meal will be complete!

]]> by: ros http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/#comment-974 Mon, 05 Feb 2007 15:48:53 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/#comment-974 Boring conformist chefs exist for boring conformist people. There are PLENTY of them about. Be glad they're kept out of your way at boring conformist restaurants! Interesting that your brother and I both thought of this at a similar time. I hope it does become a classic- it was really good! Boring conformist chefs exist for boring conformist people. There are PLENTY of them about. Be glad they’re kept out of your way at boring conformist restaurants!

Interesting that your brother and I both thought of this at a similar time. I hope it does become a classic- it was really good!

]]> by: Trig http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/#comment-966 Sun, 04 Feb 2007 17:17:56 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/#comment-966 My brother Joel just told me this afternoon that he cooked chicken with chorizo exactly like this just last week and the meat was moist and full of flavour. So it's clearly the start of what will become a classic approach one day! My brother Joel just told me this afternoon that he cooked chicken with chorizo exactly like this just last week and the meat was moist and full of flavour. So it’s clearly the start of what will become a classic approach one day!

]]> by: Trig http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/#comment-955 Sat, 03 Feb 2007 18:22:35 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/#comment-955 A great idea that I will definitely try myself. You are a very adventurous cook. Don't give in and conform - keep trying new ideas and you will be rewarded. The world is so full of boring, conformist chefs. A great idea that I will definitely try myself. You are a very adventurous cook. Don’t give in and conform - keep trying new ideas and you will be rewarded. The world is so full of boring, conformist chefs.

]]> by: ros http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/#comment-944 Fri, 02 Feb 2007 15:39:01 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/#comment-944 I knew you were a woman with taste! :) The mushrooms and truffle paste sounds lovely... might try that with a poussin next time I get one. I knew you were a woman with taste! :) The mushrooms and truffle paste sounds lovely… might try that with a poussin next time I get one.

]]> by: Freya Erickson http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/#comment-932 Thu, 01 Feb 2007 19:05:26 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/02/01/a-spanish-inspired-guinea-fowl/#comment-932 Hi Ros! Firstly you are a girl after my own heart! I love chorizo and guinea fowl. This was a truly inspired dish! I think what makes the skin go crisp on chickens or in this case, the guinea fowl, is that you are lifting it up and away from the meat, particularly when you stuff, er, stuffing under the skin. I always pinch the skin on a chicken, Fannie Craddock style, when I roast it because it always seems to crisp that much better. The intense initial burst of heat helps too. I have put mushrooms and truffle paste under the skin before and that worked really well, the meat was moist and pale but had that delicate flavour. I will definitely try chorizo! Hi Ros! Firstly you are a girl after my own heart! I love chorizo and guinea fowl. This was a truly inspired dish! I think what makes the skin go crisp on chickens or in this case, the guinea fowl, is that you are lifting it up and away from the meat, particularly when you stuff, er, stuffing under the skin. I always pinch the skin on a chicken, Fannie Craddock style, when I roast it because it always seems to crisp that much better. The intense initial burst of heat helps too.
I have put mushrooms and truffle paste under the skin before and that worked really well, the meat was moist and pale but had that delicate flavour. I will definitely try chorizo!

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