RECIPE: Beat the Winter Chills with Babel & Roasted Guinea Fowl

August 10th, 2017

Spring is so close you can almost touch it, but the crispness in the air still calls for cosy nights in. In wintertime, our guests are kept warm by the blackcurrant and spice notes in Babel, our much-loved red wine blend, and, of course, staying close to the wood fire. During the chilly season our good chefs like uncorking a bottle or two to add to roasts and stews.  Here’s a favourite recipe that’s really easy to make. The most important ingredient for this fragrant and warming dish, is patience



Oven-roasted guinea fowl in a fragrant Babel red wine sauce

Serves 8–10

Cooking time 2 hours

  • 2 guinea fowls with giblets, cleaned (you can also use pheasant, partridge or chicken)
  • 1 t coriander seeds
  • 1 cinnamon stick
  • 6 cloves
  • 4 star anise
  • ½ cup butter
  • ½ cup Babylonstoren extra virgin olive oil
  • 6 red shallots, whole
  • 2 garlic cloves
  • 2½ cups Babel red wine
  • handful of fresh thyme
  • 6 pieces of candied ginger
  • ½ cup honey
  • salt & freshly ground black pepper
  • purple potatoes or any other potato (optional)
  • pomegranate for garnish

Preheat the oven to 180°C. Use a heavy-based casserole oven dish (or large frying pan) and dry roast the coriander, cinnamon, cloves and star anise for a few minutes. Remove the roasted spices and keep on the side.

Add butter and olive oil into the same casserole and heat until warm. Use a clean cloth and dry the birds. Place them in the casserole to brown. Turn the birds gently to brown on all sides. Add the garlic and onions and brown on the outside while turning.

Sprinkle the golden-brown birds with the roasted spices and pour the red wine over. Add the giblets, if you like, into the bottom of the dish. This will give additional flavour to your sauce. Add ginger into liquid and drizzle the birds with the honey. Season to taste with salt and freshly ground black pepper. Top with the sprigs of thyme and secure tightly with the lid.

Place into the oven and cook for 1 hour 30 minutes. Add peeled potatoes (if using) and cook for another 30 minutes or until soft. If not, continue to cook the birds only until soft but not falling from the bone. Do not turn the birds during the cooking process – this will ensure an attractive colour. Place on a serving platter and garnish with pomegranate rubies. Serve with sweet honey-roasted baby carrots.

You can also enjoy a taste of this warming tipple at home; it’s available from our online shop.

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