Grilled Guinea Fowl Breast with Roasted Vine Tomatoes And Crispy Ham

Grilled Guinea Fowl Breast with Roasted Vine Tomatoes And Crispy Ham

 Ingredients :

4 x Guinea fowl breasts

400g English cherry vine tomatoes

4 Slices Cumbria air-dried ham

100 Ml Farrington’s Mellow Yellow rapeseed oil

2 Bulbs of fennel

1 Lime

Salt

White pepper

Method :

• Place the cherry vine tomatoes on a sheet of foil and season with the salt and pepper. Drizzle the rapeseed oil over the tomatoes and wrap the foil up into a sealed parcel ensuring there are no holes.
• Place the foil parcel into a pre heated oven at 180 c for 12 – 15 minutes, until the tomatoes are just tender, then remove from the oven and leave in the foil parcel.
• Place a griddle pan on the stove and heat to a medium heat.
• Season the guinea fowl breasts with salt and pepper and rub a little of the remaining rapeseed oil on to the breasts.
• Place the guinea fowl breasts skin side down onto the heated griddle pan and cook gently, turning over to get an even cooking.
• Finely slice the fennel with a sharp knife or on a mandolin into a bowl.
• Grate the zest of the lime onto the sliced fennel and mix with a little of the lime juice and some rapeseed oil.
• Once the guinea fowl breasts are cooked, remove them from the griddle pan and place them on a tray to rest.
• Heat a non stick frying pan to a medium heat and fry the air dried ham with no oil until crispy.

To Serve :

• Put a pile of the fennel salad in the centre of the serving bowl and place the guinea fowl breast on top.
• Place the roasted tomatoes to one side of the guinea fowl breast and pour over some of the tomato cooking juices.
• Place a piece of crispy ham on top.