Following a very quick BBQ last night on the Lotus Grill , the bear in me declared autumn was on the way and demanded I hit the kitchen again. What to cook?
A visit to the supermarket, a visit to the garden and a dip into the fridge left me with some large potatoes, eat me carrots, fresh (huge) blackberries and a guinea fowl. Oven on at 180C and in goes the guinea fowl with a dusting of herb salt for 1.5 hours. Hot salty water and quartered peeled potatoes meet as the boil begins. 10 minutes later the potatoes are quenched in cold water and left to dry for a while.
40 minutes from the end, in go the potatoes, coated in a herb oil for a good roast. Turned every 10 minutes to get a good all over colour unlike the poor saps who ventured to the coast today.
30 minutes later I warmed a tablespoon of good honey (from my sister in law's bees) with a teaspoon and a half of cinnamon powder and a tablespoon of butter and kept this warm for the rest of the cook. I basted the guinea fowl with this to create a golden, sticky skin by the end of the cook.
End of the roast, the guinea fowl was covered and rested along with the golden potatoes. The juices were added to a pan with 125ml of wine (red by preference) and a good handful of fresh blackberries. This was brought to the boil and blitzed with the Bamix before being left to reduce
Meantime, I shredded some carrots into a pan with orange juice, a knob of butter and a star anise. This was then simmered until the carrots were coated, softened but still a little crunchy.
Peas to add a variety of colour ( runner beans would have been nice but this year's crop was a little poor) and it was time to plate up and welcome in the autumn. I think it was a fitting tribute to a summer of ample sun and rain that has created blackberries of some significant size (destined for a little ice cream later ). See what you think....
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