Roast guinea fowl with parsnip crisps and red currant sauce from Darina Allen's Ballymaloe Cookery Course by Darina Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • saladdays on January 04, 2016

    Made this for Christmas day. A delicious celebratory meal for two people, didn't make the parsnip crisps as I don't deep fry but the redcurrant sauce is very good. I was able to make it from our own redcurrants from the freezer. The recipe makes quite a lot so we are still using it with cold meat. It would make a good ice cream sauce too!

  • saladdays on January 04, 2016

    Made this for Christmas day. A delicious celebratory meal for two people, didn't make the parsnip crisps as I don't deep fry but the redcurrant sauce is very good. I was able to make it from our own redcurrants from the freezer. The recipe makes quite a lot so we are still using it with cold meat. It would make a good ice cream sauce too!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.