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  • 06 Nov

    Roast guinea fowl, ragout of chickpeas and chorizo - Recipe of Nov 2015

    Posted by Le Chardon d'Or

    roast guinea fowl, ragout of chickpeas and chorizo

    Serves 4



    4 x guinea fowl supremes

    200g chickpeas

    1 litre chicken stock

    100g chorizo

    2 x shallots

    1 bunch chives


    1 pkt spinach

    2-3 sprigs

    flat parsley

    2-3 sprigs 

    curly parsley

    2 cloves garlic

    ¼ pint beef stock

    50g butter

    Dash sherry vinegar





    Soak chickpeas in cold water overnight.

    Drain & wash and put into a pot. Cover with chicken (or vegetable) stock. You can spice up the chickpeas by adding spices. Put onto heat and bring to the boil then simmer slowly. When cooked put on a tray, so they cool down quicker and don’t overcook.

    Peel and chop the shallots.

    Pick, was, dry and chop flat and curly parsley.

    Chop chives.

    Peel and chop garlic.

    Pick and wash spinach.

    Chorizo can be cut a few different ways- dice, slice.

    Season Guinea fowl both sides. Put in a hot frying pan with oil, skin side down, turn over then back onto skin side. Put in the oven for about 6-7minutes. Take out and let rest.

    Bring the beef stock to boil, add butter, put chickpeas, garlic, chopped shallots into sauce and bring to the boil. Check seasoning and add sherry vinegar, chorizo and herbs.

    Fry spinach and season.

    Put spinach in middle of the plate, slice Guinea fowl and put on top of spinach then put chickpeas and chorizo mix over and around.


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