ROASTTAPENADE GUINEA FOWL ON CREAMED CHARLOTTE POTATOES

By akselden

Ingredients

• 1.2 About 1.2kg medium-large charlotte potatoes
• 550 About 550ml semi-skimmed milk
• 200 m I single cream
• 30 g chilled butter, diced
• 2 small, ready-to-roast guinea fowls
• 3 heaped tablespoons good, black-olive tapenade

Preparation

Step 1

Start cooking the potatoes when it's
convenient. Peel, cut into 1.5cm-thick slices. Put in a large, heavy pan, cover with milk and season. Bring to a simmer and cook for about 20 minutes until almost done but still a little
firm. Drain in a colander placed over a
saucepan. Reserve the potatoes. Add the
cream to the milk in the pan, stir, season and boil down until reduced by half. This will take about 15 minutes; you need to keep stirring, and watch that the mixture doesn't boil over.
2. Put the potatoes in a small gratin dish, pour over the cream mixture. Scatter over half the diced butter. Keep until ready to finish.
3. Heat the oven to 220°C/mark 7 Nick a few small holes in the skin of the guinea fowls. Slip in tapenade between the skin and flesh use the back of a teaspoon. Massage in with your fingers. Season the birds inside and out, smear any remaining tap~nade over the skin.
4. Place the guinea fowls breast down in a roasting dish; roast for 30 minutes. Turn the birds over, add remaining butter, baste with a
small glass of water. Season again. Turn down oven temperature to 210°C/mark
5. Return the guinea fowls to the oven with the gratin dish of potatoes. Continue roasting for about 15 minutes, or until the juices run clear when the meat is pierced with a skewer. Leave me guinea fowls and potatoes to rest in a warm place (or in the turned-off oven with the door
just open) for 5-1 0 minutes before serving.