Yesterday I tried to make a nice and special dinner for Marion and me. After all it is good to be together again after 4 weeks… Something with Guinea Fowl (Dutch: “Parelhoen”) sounded as a good plan!
I tried to make a nice decorated table of it. Some candles, a nice red rose, a nice looking dishes and scales… But in my opinion you have to be careful not to over do it. Something you see tables so decorated that it looks more a garden or a playground for kids. I don’t like that. A dinner table should not be too busy decorated.
First I mixed honey, salt, pepper, fresh garlic, lemon juice, Djion mustard, paprika powder and cayenne pepper. I dried the Guinea fowl a little, so the fillets were as dry as possible and rubbed them gentle with some salt and pepper. Before placing the Guinea fowl fillets in a buttered oven-proof scale, I made sure that both sides of the fillets were covered with the marinade I made before.
With the oven on a temperature of 200 degrees Celsius the fillets stayed there for 10 minutes. After those 10 minutes, I used the marinade again, but this time only on the top of the fillets (the fillets stayed in the oven-proof scale). And for 10 minutes more the scale was placed in the oven again.
Meanwhile I prepared mashed potatoes (all home made) and before serving it to the dinner tables I spread some parsley over it. As vegetables I cooked a mixture of carrots and snow peas.
I also served a rucola salad (with a mustard/honey dressing and all kind things added as garlic, pickles, silver onions, olives, parsley, chive, pepper and more). And of course with a meal like this apple-sauce with cinnamon should be there.
I love to have a baguette with a nice meal. To the baguette some garlic butter, Boursin and créme de Brie.
And the wine we enjoyed during the dinner was a “Saint Mont Boiseraie” (2009). A very nice wine for its price. And even when I say so myself, it all tasted very good!