As I’ve said before, I am not very fond of cooking. But there are a few things that Julie, my daughter loves eating.
This recipe is one that my mother used to do.
It’s really important to have a pot like the one I use, with a hollow lid where you put some water. It makes any fowl you cook in it just moist and delicious.
- Add salt and pepper to the crème fraîche, and stuff the fowl with lots of the crème. You will add the rest of the crème into the pot.
- Put the fowl into the pot and brown it.
- Add half a cup of brandy and when it sizzles, light a match and flambé your fowl.
- Then put the lid on, and add water onto the lid. Cook for 20 minutes on one side, turn the fowl over and cook twenty more minutes on the other side.
- Add as many raisins as you like (my daughter loves raisins) and if you have bought fresh grapes, peel them and add them as well and cook for another twenty minutes.
- Cook some rice and serve.
Today, when I went to the market, I thought that poached pears would be a nice addition.
I looked for recipes, but all they had was with wine and I thought that wouldn’t do with the brandy. So I just peeled the pears, cut them in half and put them in a pan, half covered with water, added some cinnamon, some more raisins and cooked them softly for 20 minutes.
We enjoyed the meal and ended up as stuffed as the Guinea-fowl!
Watch the different stages of the recipe here
Click to listen to this post in French