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Grilled Guinea Fowl With Lentils And Green Apple Mustard
Ingredients
- 4 x Guinea fowl legs (may substitute normal chicken)
- 1/4 c. Virgin extra virgin olive oil
- 4 Tbsp. Balsamic vinegar
- 1 Tbsp. Honey
- 1 Tbsp. Dry thyme leaves
- 1 c. Dry lentils
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 6 Tbsp. Red wine vinegar divided
- 1 Tbsp. Freshly-minced rosemary leaves
- 1 x Celery rib finely minced
- 1/2 med Carrot finely minced Salt to taste Freshly-grnd black pepper to taste
- 1 med Green apple, Granny Smith cored, seeded
- 3 Tbsp. Dijon mustard
- 1/2 c. Extra-virgin extra virgin olive oil
Directions
- Remove the bones from the guinea fowl legs. In a mixing bowl, stir together 1/4 c. virgin extra virgin olive oil, balsamic vinegar, honey and thyme leaves. Add in guinea legs and allow to marinate overnight in refrigerator or possibly for 2 hrs at room temperature.
- Preheat grill.
- Boil lentils in 3 c. water till tender but "al dente". Drain and toss into saute/fry pan with extra-virgin extra virgin olive oil, 3 Tbsp. of the red wine vinegar, rosemary, celery, carrot and bring to boil. Remove from heat and season with salt and pepper. Allow to cold to room temperature.
- Chop green apple into 1/2-inch pcs and place in blender. Add in mustard and 3 Tbsp. vinegar and blend till smooth. With motor still running, drizzle in all extra-virgin extra virgin olive oil and mix till smooth. Remove to a small bowl and set aside.
- Drain guinea legs from marinade and pat dry. Place skin-side down over warm part of grill and cook till dark brown and crisp on skin side. Season with salt and pepper and turn over and cook till just cooked through. Arrange lentils in center of serving platter and then arrange the cooked guinea legs over the top. Drizzle with apple vinaigrette and serve.
- This recipe yields 4 main course servings.
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