Guinea fowl with red onion and cranberries and mash

Ingredients

For 1 serving

• Guinea fowl160 g
• Red onion100 g
• Cranberries50 g
• Red wine vinegar10 ml
• Potatoes180 g
• Reduced-fat milk50 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, sulphites,

In season: October – January

Method

1. Pat the guinea fowl pieces dry with kitchen paper and season with salt and pepper. Heat half the oil in a casserole over medium-high heat and brown them for 8 minutes, until golden; add half a glass of water, cover and cook over low heat for 30 minutes, until the juices run clear.
2. Meanwhile peel the potatoes, cut them into roughly 3 cm pieces and put them in cold salted water; bring to the boil and cook for 20 minutes, until a fork slides through easily.
3. Peel the red onion and slice it thinly; soften it in the remaining oil in a frying pan over low heat for 10 minutes, then add the cranberries, red wine vinegar and a pinch of salt and cook for 8 minutes, until the berries burst and the sauce is thick and jammy.
4. Drain the potatoes, warm the milk in a small pan and press the potatoes through a ricer, adding the hot milk and a pinch of salt; stir until the mash is smooth.
5. Serve the guinea fowl with the onion and cranberry sauce and the mash.