Recipe for Breast of Guinea Fowl with a Dried Fruit Salad 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 x 800 g guinea fowl
1 tbl Nut oil
15 gm Butter
100 ml Double cream
----------------- MARINADE ----------------
1/4 tsp Chilli powder
1/4 tsp Ground cinnamon
1/4 tsp Garam masala
1/4 tsp Cumin
1/4 tsp Paprika
2 x Cloves
10 x Coriander seeds, crushed
4 x Cardamom seeds, crushed
125 ml Yoghurt
----------------- DRIED FRUIT SALAD ----------------
15 gm Walnuts, crushed
15 gm Dried apricots
15 gm Dried figs
15 gm Almonds, flaked and toasted
100 ml Lemon juice
15 gm Cashew nuts, toasted and crushed
----------------- STOCK ----------------
1 tbl Nut oil
1 x Shallot, finely chopped
1 x Carrot, diced
1 sprg thyme
1/4 lt Chicken stock
Instructions:
Instructions: Marinate the breasts in the spices and yoghurt mix and leave in a cool place for 6-8 hours.

Make the stock by frying the carcass and drumsticks and wing tips in the nut oil, until browned. Add the shallots, onion, carrot and a sprig of thyme. Add the port wine, chicken stock and simmer for 50 minutes, then strain.

Cook the breasts in a little oil and butter rapidly to colour then add stock to cover. Cook for 8-10 minutes, remove the breasts and reduce the liquid.

To serve place a ring and fill with salad. Place guinea fowl on plate and coat with sauce.

Dried fruit salad: Chop all dried fruits to manageable pieces. Mix all ingredients together and keep refrigerated until ready for use.

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