Bermudian-style Roasted Guineafowl with Mascarpone Sauce

Ingredients

In this Bermudian adaptation, we infuse the guineafowl with the flavors of the island by using Bermudian spices in the marinade. Additionally, we replace the traditional Italian accompaniments with a creamy mascarpone sauce, which adds a rich and indulgent element to the dish. We alse have the original recipe for Faraona al Mascarpone, so you can check it out.

• 1 guineafowl (about 2.5 kg / 5.5 lbs) 1 guineafowl (about 2.5 kg / 5.5 lbs)
• 2 tablespoons Bermudian spice blend (combination of paprika, thyme, garlic powder, onion powder, and black pepper) 2 tablespoons Bermudian spice blend (combination of paprika, thyme, garlic powder, onion powder, and black pepper)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240 ml) chicken broth 1 cup (240 ml) chicken broth
• 1 cup (240 ml) heavy cream 1 cup (240 ml) heavy cream
• 1 cup (250 g) mascarpone cheese 1 cup (250 g) mascarpone cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 35g (Saturated Fat: 18g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the Bermudian spice blend, olive oil, salt, and pepper.
3. 3.
   Rub the spice mixture all over the guineafowl, ensuring it is evenly coated.
4. 4.
   Place the guineafowl in a roasting pan and pour the chicken broth into the pan.
5. 5.
   Roast the guineafowl in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 75°C (165°F).
6. 6.
   While the guineafowl is roasting, prepare the mascarpone sauce. In a saucepan, heat the heavy cream over medium heat until it begins to simmer.
7. 7.
   Reduce the heat to low and whisk in the mascarpone cheese until smooth and creamy. Season with salt and pepper to taste.
8. 8.
   Once the guineafowl is cooked, remove it from the oven and let it rest for 10 minutes before carving.
9. 9.
   Serve the roasted guineafowl with the creamy mascarpone sauce on the side.

Treat your ingredients with care...

• Guineafowl — Ensure the guineafowl is thoroughly cleaned and pat it dry before applying the spice rub. This will help the flavors penetrate the meat better.
• Mascarpone cheese — For a smoother sauce, make sure the mascarpone cheese is at room temperature before whisking it into the heated cream.

Tips & Tricks

• To add a touch of freshness, garnish the dish with chopped fresh herbs like parsley or chives.
• For a more intense flavor, marinate the guineafowl overnight in the spice blend before roasting.
• If you prefer a thinner sauce, you can add a splash of chicken broth or white wine to the mascarpone sauce while whisking.

Serving advice

Serve the Roasted Guineafowl with Mascarpone Sauce as the centerpiece of a special dinner. Accompany it with traditional Bermudian side dishes like peas and rice or cassava pie for a complete and satisfying meal.

Presentation advice

Present the roasted guineafowl on a large platter, garnished with fresh herbs. Pour the creamy mascarpone sauce into a separate gravy boat or small bowl, allowing guests to drizzle it over their portions as desired. This elegant presentation will impress your guests and showcase the dish beautifully.