"Sometimes the best dishes come from our childhood memories. Growing up, we often kept poultry on hay, feeding them everything from vegetable trimmings to different grains. From this, we created a dish based around pairing grains and guinea fowl incorporating vegetables and herbs grown by myself and my team of chefs." - Andy Link, Chef Patron at the Riverside Inn
Serves 2 | Preparation time 6 hours | Cooking time 20-30 minutes approx.
Preheat the oven to 180°C. Placing them in a roasting pan, roast the guinea fowl or chicken bones for 40 minutes Over a medium heat, fry the chopped onion and three-quarters of the garlic, mushroom, and celery until they are brown before adding the barley and frying off. Then, add the roasted bones, and half of the thyme, rosemary, and bay leaves before covering with water. Simmer this for 6 hours until it is light brown in colour and has a good flavour. Then, sieve into a second pan and reduce by half, adding the malt extract. Taste and season accordingly.
Lightly fry off the remaining garlic in the rapeseed oil and the remaining butter, adding the remaining thyme and rosemary. Add the rolled wheat flakes and honey. Roast these until golden, blending and seasoning to taste.
Preheating the oven to 190°c, fry the guinea fowl breasts in an oven-proof pan in a splash of oil, making sure that they are sealed on all sides. Then, add the butter and position the hay around it. Igniting the hay, cover with foil before placing the pan in the oven and roasting for 12-15 minutes. Smoking in this manner can be difficult at home (especially where smoke alarms are involved!). Stove top smokers are available. Alternatively, use an outside BBQ for a few minutes before using the oven to finish.
Peel the carrots, chop them, and placing in a pan cover them with water. Cook them until they are soft (approx 10-15 minutes), and then drain. Mash with the butter and hazelnut oil until they are smoothly blended, then season to taste. Put to one side.
Spoon the carrot puree onto a plate. Slice the guinea fowl and place in the centre. Tossing the foraged herbs in warm meat juices, add to the plate before sprinkling over the toasted wheat crumb. Serve with the sauce.