Roast Guineafowl

Posted on: July 29, 2014

Roast Guineafowl and Parma Ham Roulade

Our Executive Chef Stephen Gatt, takes you through a step-by-step guide in how to make a delicious exclusive game dish. The recipe was published in the Independent Malta magazine. To view the article, please click here: Cooking to Impress with Stephen Gatt.

Ingredients (serves two)


Guineafowl and Parma ham roulade

  • 6 Slices Parma ham

  • 400g Guineafowl (minced)
  • 200g Guineafowl breasts
  • 100g Baby asparagus
  • 20g Baby corn
  • 30ml Fresh cream
  • 15ml Brandy
  • 5g Pistachio

Fig-Rosemary Jus

  • 300g Guineafowl bones
  • 100ml Red wine
  • 30g Carrots
  • 30g Onions
  • 20g Celery
  • 20g Leeks
  • 5g Garlic
  • 1 string rosemary
  • 1 Bay leaf
  • 10g Tomato paste
  • 200 ml Chicken stock 
  • 50g Figs

Spinach & Potato Cake

  • 50g Fresh spinach
  • 220g Potatoes
  • 40ml Milk
  • 1 Pinch nutmeg
  • 1 Tbsp Olive oil
  • 20ml Fresh cream
  • 1 Artichoke for garnish


It’s best to start from the Jus as it takes two hours to make. Debone the guineafowl and set the carcass aside. Heat a medium pot, and then wash, peel and cut the carrots, leeks, onions, celery, garlic and place them in the hot pot. Add in a little olive oil, and then brown for three minutes. Then add in the bones, and continue to cook. Add in the tomato paste and stir well. Add in the red wine and flame. Then add in the chicken stock, rosemary and bay leaf and leave to reduce to 60ml of finished sauce. Once done, pass through a fine chinoise (a conical sieve with an extremely fine mesh) and then thicken with a little butter. Wash, cut and sauté the fresh figs and place them in the sauce. Keep hot, but do not re-boil, as the butter will split. 

To make the Roulade, cut the Parma ham into slices. Open a piece of cling film and place on a table top. Wipe it with a napkin and place another one on top to make it extra strong. Place the Parma ham in the middle overlapping each other side-by-side. (to form a sheet). Then, open the breasts  into thin pieces and place on the Parma ham. 

Mince the remaining meat, add it to a  mixing bowl with the brandy, fresh cream and peeled pistachio, and mix well. Add the mince to the guineafowl breasts, and then place the washed asparagus and washed baby corn in the middle. Roll it out and firmly close each side. It’s important to keep all the cling film on the outside. Then open a piece of aluminium foil and with the shiny side face up, place the roulade on it and roll again in the form of a sausage. Then bake in a medium hot oven for 30 minutes at 170˚C. Once done, let it rest to around 70˚C and remove from the cling film. Leave to rest for two minutes before cutting. To make the Spinach & Potato Cake, peel, wash and cut the potatoes and place in a pot. Add in the milk and cover with water. Bring it to the boil and then simmer until the potatoes are done. Once done, drain and add in the fresh cream, ground nutmeg and mash. Wash and chop the fresh spinach and then add it to the potatoes whilst hot. Mix well and then place in a mold and then leave to rest. Wash and blanch the asparagus and set overlapping. Garnish with grilled artichoke hearts.