members recipes

This is a lovely Pot Roast which I have adapted to my own taste, especially nice on an Autumn evening with a chilled glass of White Wine.

Ingredients
1 Guinea fowl
3X Carrots, cubed
2 Parsnips, thick sliced
4 Potatoes, cubed
1 medium sized Savoy Cabbage, cut into 6 peices

200g of Smokey Bacon, sliced into strips
2 tablespoons Olive Oil
8 Sage Leaves
1 glass of wine
400 ml Chicken Stock

Salt and Pepper

Method
-In a heavy pot (with lid) heat the olive oil gently and brown the Guinea Fowl until the skin looks golden.

-Add the ripped up Sage leaves and bacon along with all of the root vegetables.

-Add the wine and chicken stock and stir frequently util the liquid is starting to boil.

-Add the cabbage and put on the lid.

-Leave the pot on a simmering heat and frequently stir.

-Cook for 45 mins - an hour. (Or until veggies are tender and meat is cooked through.)

-Serve with Crusty bread to soak up the Juices and A cool Glass of white wine.

Enjoy!!!