leftover guinea fowl, blank mind!

hotcookie101

Roasted a yummy FR guinea fowl today (mmm supercharged chickeny chicken flavour )

We probably have enough for at least 1 meal (plus will obviously make stock from the carcass) but my brain won't work to figure out what to do with it.

I have a FULL storecupboard, with most spices, loads of different types of pasta and rice, lots of pulses (but OH not too keen on beans and lentils lol) , and herb garden, veg wise I have chard, brocolli, carrots celery onions runner beans and mushrooms, old spuds in fridge and new spuds in the ground. I have multitudes of dried mushrooms.

I can go to shops tomorrow to top up if needed. We are having boiled bacon, cabbage and mashed spuds tomorrow, so will have leftover bacon (planning on spinach and ricotta gnocchi with that, but could sacrifice that if the bacon would turn a recipe around!)

Can anyone inspire me? :cool:

PS going to make stock with the carcass, leftover roast carrots, some onions and celery. But also have some peapods-would they be too strong a flavour-best just using in a straight veg stock, not sure, don't usually have fresh peas, were supposed to be sugar snaps in veg box but WAY too big for me to eat like that

Oh and I have ricotta, mascarpone, and boursin in the freezer.... And a posh curry sauce and a posh green pepper sauce like for steak (all reduced to pennies in waitrose )

hotcookie101

Ok, no ideas for the guinea fowl-will search through the rubber chicken thread, or do a creamy mushroomy pasta saucy thing.....

With the pea pods-do you reckon I can stick them in the slow cooker with the bacon so I have bacon and pea stock? Or would that not work?

Thanks

Psykicpup

Ohhh how about chicken/guinea fowl & bacon pie !