Guinea Fowl Pudding is a traditional Scottish recipe for a classic dish of a guinea fowl and mushroom stew in Madeira wine that's baked in a pudding basin and covered with herbed potato pastry and which makes and excellent main dish for Hogmanay. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Guinea Fowl Pudding.
For the Guinea Fowl Filling:
2 tbsp olive oil
250g shallots, peeled (but left whole)
400g guineafowl breasts, skinned, boned and cubed
250g chestnut mushrooms, halved
2 garlic cloves, crushed
100ml Madeira wine
150ml good chicken stock
2 tbsp cornflour (cornstarch)
90g frozen petit pois
100g baby spinach
1 tbsp fresh tarragon, chopped
salt and freshly-ground black pepper, to taste
Method:
Prepare the herbed potato pastry according to the recipe then place on a sheet of clingfilm (plastic wrap) and press until it flattens to a round that is slightly larger than the top of a 1.5l pudding basin.
Cover the dough with a second sheet of clingfilm then roll up and place in the refrigerator to chill as you prepare the filling. Heat the oil in a large pan, add the peeled shallots then cover the pan and cook gently for about 9 minutes, shaking the pan gently from time to time, or until the shallots are golden brown in colour.
Now add the guineafowl pieces to the pan, increase the heat slightly and cook until the meat is coloured all over (no pink should be visible). Add the mushrooms and garlic and stir to combine before pouring in the Madeira wine and stock. Bring the mixture to a boil then reduce to a simmer, cover with a lid and cook gently for about 10 mites.
Blend the cornflour to a smooth slurry with 2 tbsp cold water then stir this into the pan. Continue cooking gently, stirring frequently, until the mixture has thickened. Now add the peas, spinach and tarragon. Season to taste with salt and black pepper and continue cooking for a few seconds, or until the spinach has wilted.
Spoon the mix into a pudding basin then remove the potato pastry from the refrigerator and unwrap. Place it over the top of the pudding basin, pressing the edges into the basin's rim and pinching to seal. Use a sharp knife to form a hole in the centre so that steam can escape.
Set the basin on a baking tray then transfer to an oven pre-heated to 190°C. Bake for about 40 minutes, or until the pastry is golden brown and the filling is bubbling nicely. Serve hot.
