Rolled Guinea Fowl and Ham
INGREDIENTS serves 4
4 skinned guinea fowl breasts
4 thick slices of cured ham
4 slices of sheep’s cheese
4 sage leaves
Knob of butter
Using a sharp knife, butterfly the guinea fowl breasts (taking care not to cut right through).
Cover them with clingfilm. Flatten them using a small pan.
Season and sprinkle with thyme.
Place the ham and cheese in the centre.
Add 1 sage leaf to each portion.
Roll the breasts tightly and secure them with cocktail sticks.
Brown them in a frying pan with the butter. Finish off in the oven for 15 mins.
After cooking, cut the rolls in 2.
*Serve hot with a herb salad.