Janne devised this dish when her first husband arrived home from shooting and all she had to cook was some partridge, an apple in the fruit bowl and a pot of cream! She’s since developed the recipe using guinea fowl as it is available all year round.
Her third (and current) husband is a huge fan of the dish. It's the first meal Janne ever cooked for him, it's what they were eating when he proposed and it's the dish they have every year on their anniversary.
Janne, 59, is a teaching assistant from Bury St Edmunds. She has always enjoyed eating; if she's happy, she eats, if she's sad, she eats, if she has friends round, she eats!
This dish could easily be done with chicken breasts if guinea fowl is not available. The cooking
times would be the same.
2 tbsp olive oil
Salt and pepper
4 guinea fowl breasts, skin on
2 large Cox (or other eating) apple, cored and sliced
30g walnut pieces
15g caster sugar
300ml light game, guinea fowl or chicken stock
60ml double cream or crème fraîche
1. Preheat the oven to 200°C/Gas mark 6 and put a roasting tin in to heat.
2. Heat 1 tbsp oil in a frying pan over a high heat. Season the guinea fowl breasts, and add them skin-side down and cook for two minutes or until the skin is crispy. Turn over and continue to cook for a further two minutes.
3. Transfer the breasts to a warm baking tray and cook in the oven for ten minutes, or until cooked through. Cover with foil and set aside to rest for 10-15 minutes.
4. Meanwhile, preheat the grill. Place the frying pan heat over a moderate heat, add the remaining oil, and fry the apple and walnuts for three to four minutes, turning frequently, until the apple is lightly browned on both sides and beginning to soften.
5. Place them in a single layer on a baking sheet, sprinkle with the sugar and place under a medium-low grill to caramelise.
6. Pour the stock into the frying pan and boil rapidly until reduced by half. Remove from the heat and stir in the cream/crème fraîche.
7. Remove the skin from the roasted breasts, then slice the meat and serve with the caramelised apple and walnuts and a generous spoonful of the cream sauce.