Ingredients

Method

• 1 guinea fowl
• 1 handful mixed fresh herbs
• Olive oil, for drizzling
• 12 slices Parma ham
• 10 fresh basil leaves
• 1 carrot, cut julienne style
• 1 red pepper, cut julienne style
• 2 apples
• ½ cup dried prunes, chopped
For the sauce:
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 t fennel seeds
• 8 cups water
• 2 T honey
• 3 T teriyaki
• 3 star anise
For the potato pudding, blend:
• 2 whole potatoes, boiled until tender
• 1 t chopped garlic
• 3 T lemon juice
• ½ cup olive oil

Method

Ingredients

Preheat the oven to 180°C.
Place the guinea fowl in a roasting tray and top with the herbs and a drizzle of olive oil. Roast for 70 minutes, then remove from the oven and allow to cool (reserve the drippings).
Remove all the meat from the bird, reserving the carcass and wings.

Arrange the ham slices lengthways on a work surface, overlapping each other slightly.
Lay the basil leaves and julienned vegetables at the bottom of the ham layers and top with the sliced guinea fowl and chopped prunes.
Starting from one side, roll the Parma ham evenly to make a roll. Slice into 4 pieces.

To make the sauce, heat a large saucepan with the roasting-tray drippings, then add the guinea fowl carcass and wings.
Cook, stirring for 5 minutes, then add the vegetables and fennel seeds. Cook for a further 8 to 10 minutes, stirring constantly.
Add the water and simmer until the stock has reduced by two thirds. Strain, then transfer 2 cups of the liquid to another saucepan.
Place over a medium heat, add the honey, teriyaki and star anise and reduce to a thick sauce.

To serve, slice the apples into equally sized rectangles and arrange on the serving plates. Top with a Parma ham roll and drizzle over the sauce.
Spoon the potato pudding into a piping bag or nozzled plastic bottle and squeeze onto the plate.
Serve immediately.