Bible in the oven

Name: Bible in the oven - Miruna D.
Ingredients: biblical approx. 2000 g.; For bait: flavored salt with thyme a la Panacris; freshly ground pepper; sage leaves; thyme; oregano; lemon balm; bay leaves. For cooking: carrots; leeks; apples; olive oil; iodized salt; freshly ground pepper; sweet paprika; semi; dry white wine; still water.

Diverse - Bible in the oven by Miruna D. - Recipia

The guinea fowl in the oven is one of the dishes I reserve time for when I find fresh meat. I usually make it in the fall or winter, when it is easier to find, but also for occasions when I want something special at the table. I have learned that preparation matters a lot, especially the overnight marinating part. It requires patience, but it is not complicated. Quick Info Total time: approximately 14-16 hours (including overnight marinating) Preparation time: 25 minutes (plus overnight marinating) Cooking time: 2 hours Servings: 6-8, depending on the weight of the guinea fowl (about 2 kg) Difficulty: medium Recipe type: main, for special occasions or family meals Ingredients Guinea fowl: 1 bird of about 2000 g For the marinade: - flavored salt with thyme (can be homemade or a pre-made mix) - freshly ground pepper - sage leaves - thyme - oregano - lemon balm - bay leaves Liquid for marinade: - water (enough to cover the guinea fowl in the pot) - white wine (also for marinade, no precise amount, just enough to cover with water) For stuffing and cooking: - carrots, roughly chopped - leek, cut into large pieces - apples, cut into pieces - olive oil - iodized salt - freshly ground pepper - sweet paprika - whole or large cut champignon mushrooms - 1 glass of semi-dry white wine (for cooking, about 200 ml) - 1 glass of still water (about 200 ml) Preparation method 1. Clean the guinea fowl well of any feathers and wash it under cold running water. Pat dry with a paper towel. 2. Sprinkle flavored salt over the entire surface of the meat, gently massaging it in. 3. Rub the guinea fowl with olive oil on all sides. 4. Place the guinea fowl in a large, deep dish. Add the sage leaves, thyme, oregano, lemon balm, and bay leaves, plus freshly ground pepper. 5. Pour in enough water to cover the guinea fowl, then add white wine (the proportion is to your eye, enough to cover the meat well with liquid). 6. Cover the dish with foil or a lid and let it sit in the fridge overnight. 7. The next day, remove the guinea fowl from the marinade. Wash it well under cold running water to remove the spices from the surface. Pat it dry again with a paper towel. 8. Rub the meat with olive oil, season with salt and freshly ground pepper. Dust with sweet paprika. 9. Cut the carrots, leek, and apples into large pieces. Stuff the inside of the guinea fowl with these vegetables and fruits. 10. Place the stuffed guinea fowl in a Roman pot or clay pot with a lid. 11. Arrange the whole or large cut champignon mushrooms around the meat. 12. Pour over everything 1 glass of semi-dry white wine and 1 glass of still water. 13. Put the lid on and place in the oven on low heat. Bake for about 120 minutes (2 hours). 14. At the end, check with a fork if the meat is well cooked. If using a Roman pot, you can uncover it towards the end to get a browner crust. Why I make this recipe often Guinea fowl has firmer meat and a richer taste than chicken, and with vegetables and apples in the stuffing, it turns out tender and juicy. I can prepare it in advance for a busier day, and when it's time to cook, I just put everything in the pot and leave it in the oven. For meals with guests or family Sundays, it works well and doesn't give headaches at serving. Tips and Variations Tips - Overnight marinating helps a lot in tenderizing the meat, especially for mature birds. - If you want a crispier skin, uncover the pot for the last quarter of an hour. - Use larger cut vegetables so they don't disintegrate after two hours in the oven. Substitutions - Instead of guinea fowl, you can use pheasant or small free-range chicken, adjusting the cooking time slightly. - Apples can be replaced with pears for a different flavor. - If you don't have a Roman pot, use a deep dish with a lid or aluminum foil. Variations - You can also add a few whole small onions alongside the mushrooms. - For a more intense flavor, add a few allspice or coriander seeds to the marinade. Serving Ideas - I serve it with mashed potatoes and a seasonal salad (in spring, green salad with radishes works well). - For a festive meal, it goes well with a side of roasted root vegetables or gratin potatoes. Frequently Asked Questions 1. Can I marinate for less time if I don't have time? Overnight marinating gives the best results, but if you're short on time, at least keep it for 4-6 hours. The meat will pick up some flavor, but the texture won't be as tender. 2. Does the guinea fowl dry out in the oven? If you follow the steps with the liquid and the lid, it won't dry out. However, it's good to check towards the end and not leave it without liquid. 3. What do I do if I don't have all the fresh herbs? You can use dried ones or just whatever you have on hand. The main thing is to use some thyme and bay leaves. 4. Can I use pre-cut guinea fowl? You can, but it loses some of its flavor and juiciness. A whole guinea fowl in the oven remains more tender. 5. How do I know when the guinea fowl is cooked? The meat should be easy to pull away from the bone, and the juices that come out when pierced should be clear. You can also check with a thermometer (80-82°C in the thickest part). Nutritional Values Estimate for 1 serving (out of 8): - calories: approximately 320-370 kcal - protein: 33-35 g - fat: 15-18 g - carbohydrates: 6-10 g (mostly from vegetables and apples) These are just approximate values. Guinea fowl has leaner meat than duck or goose, but with the skin in the oven, it retains some fat. The vegetables and apples bring some natural sugar, but not much. Storage and Reheating Leftover guinea fowl can be stored in the fridge for 2-3 days, in a covered dish. When reheating, add a little liquid (water or leftover sauce) and cover it to prevent the meat from drying out. I recommend reheating it in the oven, not the microwave, for better texture. However, the tender meat of guinea fowl can easily dry out if heated too hot or for too long.

Category: Diverse Author: Miruna D. Views: 1060 Date: 27.09.2024

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