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The Caterer

Guinea fowl terrine with Dorset-cured ham

11 September 2006
Guinea fowl terrine with Dorset-cured ham

Ingredients (serves eight)

1 Guinea fowl
220g butter
220g chopped onion
170g sliced mushrooms
150ml red wine
110g very finely chopped mixed bell peppers
30g chopped coriander
Finely sliced cured Denhay Farm ham to line terrine
Salt and pepper

Method

Brush the guinea fowl with butter and season. Roast it in a hot oven for approximately 50 minutes. Strip the meat and chop roughly. Soften diced onions in the butter along with sliced mushrooms. Add the red wine, peppers and coriander and reduce by half. Add the chopped guinea fowl. Season.

Line a terrine with cured ham, leaving enough to wrap over the top. Overfill with the mixture and press firmly into the terrine. Fold over the top. Chill overnight.

To eat, take out of the fridge in good time, slice and arrange on serving dishes and serve with hot toast or bread.

Photos © Nick Smith

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