Prep 30 mins
Cook 5 mins
This is flavourful and very pretty. An excellent dinner party dish. The seeds are easy to get out of the pomegranate if you do it under water, less mess and the bitter membrane, floats to the top so it is easy to get rid of.
- 3 ripe pomegranates
- 1 pink grapefruit
- 3 tablespoons cranberry juice
- 3 tablespoons freshly squeezed orange juice
- 6 tablespoons vinaigrette, made with half olive oil,half walnut oil
- 2 tablespoons freshly chopped walnuts
- 4 guinea fowl breasts, about 125 g each
- 1 little olive oil (for cooking)
- sea salt
- fresh ground black pepper
- Halve the pomegranates and carefully scooop out the seeds, discarding the membrane.
- Cut the peel and pith from the grapefruit, then cut out the segments, using a small, sharp knife.
- Roughly chop the grapefruit flesh, reserving the juice.
- Blitz two thirds of the pomegranate seeds in a blender with the cranberry, orange and reserved grapefruit juices, then pass through a sieve placed over a small pan, pressing with the back of a spoon.
- Boil to reduce by about half, until slightly syrupy, then add to the vinaigrette.
- Pick over the remaining pomegranate seeds, removing any stray membrane, then add to the dressing with the grapefruit segmants and salnuts; set aside.
- Rub the skin on the guinea fowl breast with olive oil and seasoning.
- Heat a heavy based non stick frying pan, then fry the breasts, skin side down, for about 3 minutes.
- Turn the breasts over and cook the other side for 1 to 2 minutes.
- Do not overcook the meat, it should be very slightly pink.
- Slice each breast horizontally into three.
- Arrange on warm plates spooning the pomegranate dressing in between.
- Serve with a nice green vegetable and rice.