Coconut stuffed guinea fowl

This dish is a great dish to serve when you want to impress. The flavours of coconut and coriander work beautifully with the game flavour of the guinea fowl. The jus works best if you have time to make your own stock using the bones of the guinea fowl.

• Serves: 4

What you need:

• 2 guinea fowl
• 2 tablespoons Patak's Korma Paste
• 1 tablespoon fresh coriander, chopped
• 2 tablespoons desiccated coconut
• 1 red chilli, finely chopped (deseed if desired)
• 1 teaspoon lime juice
• 2 tablespoons double cream
• 1 tablespoon vegetable oil
• 1 teaspoon butter
• 500 ml chicken stock
• 3 cloves garlic, skins on and bashed
• salt, to taste
• pepper, to taste
• 4 pieces of cling film cut into 30 cm x 30 cm squares

What you do:

1. Heat a frying pan and toast the desiccated coconut for a few minutes until golden brown. Set aside.
2. Carve the guinea fowl. Cut off the legs and the breasts. Carefully remove the bones of the legs (ensuring all the hard cartilage has been removed - you should be able to feel it by rubbing your fingers over the flesh) and set aside to make the stock. You can ask your butcher to carve the bird for you.
3. Roughly chop the meat of one of the breasts after removing the skin.
4. In a food processor make the mousseline. Mix together the chopped breast meat, toasted coconut, chopped coriander, 1 tablespoon Patak's Korma Paste, red chilli, lime juice and double cream until smooth.
5. In the centre of a piece of cling film lay out the deboned leg meat Take 1 tablespoon of Korma mousseline and place in the centre of the guinea fowl and spread out all over the meat.
6. Roll up the meat so it resembles a sausage shape.
7. Wrap the cling film around it and tie a tight knot on either end. Trim off any excess cling film once tied. Repeat until all ballotines are made.
8. Place in the refrigerator for at least an hour to set the shape (if you have time). Bring to room temperature before poaching.
9. Poach in boiling water for 10 minutes.
10. In the meantime make the jus. Heat the stock with the remaining Patak's Korma Paste and the mashed garlic cloves. Reduce by two thirds. Taste and adjust the seasoning.
11. Remove the cling film from the ballotines.
12. To finish cooking them through either bake in a preheated oven at 180°C for 10 minutes or brown then in a frying pan. Heat the vegetable oil with the butter.
13. Add the ballotines and cook for 10 - 12 minutes until golden brown on all sides.
14. Once the guinea fowl is cooked through season with salt and pepper.
15. For serving, cut the guinea fowl on an angle into slices. Pour over some jus. Serve with saffron crushed potatoes and scented wilted spinach.

Cook's tip:

Anjali Pahak's Tip This recipe can easily be substituted to use chicken instead of guinea fowl and you can use boneless chicken thighs if you wish.

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