Ingredients
4 guinea fowl breast
8 sage leaves
4 tbsps olive oil
1 tbsp sea salt
2 tbsps minced garlic
2 tbsps julienne of lemon skin
100g broad beans
80g peas
80g diced grapefruit
40g red onion
40g Parma ham
20g butter
Half cup mint leaves

Method

Lift the skin on the fat side of the breast, and slide your index finger down along the flesh to form a pocket. Place two sage leaves in each pocket.

Lay the breast on a board and rub the skin with sea salt, heat the olive oil in a steel handle pan and place the breast skin side down.

Crisp the skin for two minutes. Turn the breast and brown the meat.

Place in the oven at 200°C and roast for six minutes. Remove and cover loosely with aluminium foil and leave to rest in a warm place.

Heat the butter and olive oil in a pan, add the red onions and sauté until transparent. Add the garlic and cook for two minutes.

Then add the Parma ham strips, cook for two minutes or until the ham starts to crisp and the fat melts.

Add the broad beans, peas and lemon skin and cook for a further two minutes. Finally add the grapefruit and the mint leaves, toss together and set aside.

Slice the guinea fowl into six pieces. For each breast spoon some of the vegetables on to the plate and place the sliced guinea fowl on top.

Joe Vella is the Executive Chef, Hilton Malta.