Michelin starred chef Theo Randall shares an amazing dinner party recipe
Theo Randall won a Michelin star whilst Head Chef at The River Café before opening his own restaurant at the InterContinental near Hyde Park in 2007. Within two years of opening Theo Randall at the InterContinental he won the ‘Italian Restaurant of The Year’ Award at the London Restaurant Awards. Here is a recipe he has chosen to share, delicious guinea fowl and prosciutto –
Boned Guinea Fowl stuffed with Prosciutto, Mascarpone and Thyme with English Peas
By Theo Randall
Takes 1 hour
1 guinea fowl
1 lemon, zested and juiced
4 sprigs of thyme, leaves picked off and chopped
Freshly ground black pepper, sea salt
4 slices Prosciutto di Parma
1 tbsp extra virgin olive oil
2 slices sourdough or pagnotta bread
1 spring onion, finely chopped
200g fresh peas, podded
2 sprigs mint, leaves picked off and finely chopped
- Bone out the guinea fowl leaving the wing bones intact: lay the bird breast down, using a sharp knife cut through the skin along each side of the backbone. Using a smaller knife carefully ease the knife into the cuts and down around the carcass on both sides to separate it from the flesh; take care not to cut through the skin.
- Cut through the leg and wing joints inside the skin this will allow you to remove the ribcage and backbone. Cut the boned bird in half so that you have two pieces each comprising of a breast, leg and wing.
- Next bone out the legs, insert a small knife between the bone and flesh, cutting around the bone until it is free from the flesh and remove.
- Preheat the oven to 200C Gas Mark 6. Mix together the mascarpone, lemon zest, juice, thyme and seasoning. Lay out the prosciutto, place a spoonful of the mascarpone mix in the middle, then roll the prosciutto round making a parcel. Put the remaining mascarpone in a small pan to use at the end of the recipe.
- Lay one of the prepared guinea fowl halves skin side down on a chopping board, pull the breast meat back from the skin to expose a cavity place in one of the prosciutto parcels, fold the breast fillet back down over the parcel so that it is enclosed between the skin and the breast. Place the other parcel in the cavity where the bone was removed from the leg. Repeat with the other guinea fowl.
- Heat a large heavy-based ovenproof frying pan, add the olive oil, season the guinea fowl halves and place in the pan skin side down, cook for 2 minutes until golden brown.
- Drain off any excess fat from the pan, tuck a slice of bread under each portion of the guinea fowl. Transfer the pan to the oven, cook for 10 – 12 minutes. Remove from the oven and rest for 4 minutes.
- On a medium heat in a small pan heat 1 tbsp. olive oil add the spring onion and cook for 2 minutes, add the peas, add just enough water to cover, top with a circle of grease proof paper pushed down to touch the peas, simmer and cook for 15 minutes until the peas are soft and slightly syrupy.
- To serve, place a slice of the cooked bread on each plate, scatter with the peas and top with the guinea fowl. Melt the remaining mascarpone in a small pan, spoon over the guinea fowl and finish with a little chopped mint.
This recipe was demonstrated by Theo at this year’s annual Live From London event – Spread over two evenings it brought a taste of Italy to Britain, in an exclusive fine-dining experience on the banks of the river Thames. Also demonstrating was another Michelin starred chef, Phil Howard. You can find Phil’s main course recipe here.