Guinea fowl with bacon, peas, pearl barley and wheat beer recipe

Date:01-06-2013 07:58:11 read:7

Guinea fowl with bacon, peas, pearl barley and wheat beer recipe

A tender guinea fowl stew flavoured with wheat beer.

All hail to the ale: use a wheat beer in Stevie’s luscious one-pot guinea fowl, bacon, pea and pearl barley stew Photo: Andrew Crowley
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I find beer a really great ingredient in stews as it has a wonderful flavour.

Serves four-six

125g/4½oz pearl barley, rinsed

50g/1¾oz flour, seasoned

2 guinea fowl, each jointed into 6 pieces

Olive oil

150g/5¼oz lardons

12 shallots, peeled

4 garlic cloves, peeled

½ bunch thyme, 2 bay leaves and parsley stalks, tied together with cook’s string

500ml/17fl oz wheat beer

400ml/13½fl oz chicken stock or water

75g/7oz fresh or frozen peas

Cook the barley according to packet instructions. Place the flour on a plate or board and lightly roll the guinea fowl in it. Add a good splash of oil to your largest thick-bottomed pan and place over a medium-high heat. When the oil is hot, brown your bird in batches, keeping the breasts separate from everything else.

Remove all the guinea fowl from the pan, and add the bacon. After a minute, add the shallots and garlic and cook until they are golden.

Add the tied herbs, beer and stock or water. Bring to the boil, then return everything but the bird’s breasts to the pan. Season well, then place a lid on top and simmer for 45 minutes until the meat is tender.

Add the breasts, cooked pearl barley and peas and return to the low heat for another 30 minutes until the breasts are cooked through. Serve in shallow bowls with bread

    Ever For Health Copy Rights 2013