Recipes

ROAST PHEASANT

INGREDIENTS

  1. 1 PHEASANT
  2. SMALL PIECE OF BUTTER
  3. REDCURRENT JELLY
  4. 1 ORANGE
  5. SLICES OF FAT BACON
  6. SMALL GLASS CLARET

Pluck and gut the pheasant (you’ll need to look elsewhere for your instructions if tackling this for the first time!) put a piece of butter, some redcurrent jelly and an orange inside the body and keep it moist.  Put slices of bacon on the breasts and place the pheasant on a rack over a tray in the oven.

Cook in a moderate oven for 45-60 minutes.  Just before the bird is ready, baste it with the liquid in the tray.  Return to the oven, set at gas mark 7, 200′c, and leave untill brown, about 10 minutes.

Place bird on serving dish.  Strain fat from tray, leaving sediment.  Add 1/2 pt cold water, skim off solidified fat; stir well, boil up on hot plate with claret and seasoning.  Serve with gravy, bread sauce and cranberry sauce or claret jelly.

STUFFED PORK LOIN CHOPS

  1. 4 MIDDLE PORK LOIN CHOPS THICK
  2. 15G BUTTER
  3. 1 SMALL ONION CHOPPED
  4. 50G FRESH BREADCRUMBS
  5. 50G APPLE PUREE
  6. SALT & PEPPER

Pre-heat oven at 180′c, Make a pocket in each of the chops by first removing the rind and then slitting the chops through the fat towards the bone.  Melt the butter in  a saucepan, add onion and cook until onion is soft but not browned.  Remove pan from heat.  Add breadcrumbs, apple puree and seasoning.  Mix well.  Place mixture into pocket of each pork chop.  Put chops into baking tin and cook for 35-45 minutes. 

ROLLED BELLY OF LAMB     

  1. Duck Fat
  2. Garlic
  3. Thyme
  4. Flour

 

Confi with the duck fat, garlic and thyme and cook for 8 hours at 80′c.  Roll in cling film and chill down.  Slice, flour and cook on a plancher grill for 2 minutes each side to brown.

Honeyed Beef Stew

  1. 2 Tablespoons Vegetable oil
  2. 1kg Diced Stewing Steak
  3. 1 Large onion chopped
  4. 1 Green Pepper chopped
  5. 3 Sticks celery chopped
  6. 2 Large carrots sliced/peeled
  7. 2 tbs Honey
  8. 2 tbs fresh lemon juice
  9. 2 teaspoons english mustard
  10. 4 tbs Ketchup
  11. 500ml water
  12. Salt & Pepper

Preheat oven to 180c.  In a large pot over medium high, heat the olive oil and quickly brown the beef pieces on all sides.  Place the onion, green pepper, celery and carrots into the pot and fry for 5 minutes, stirring occasionally.  Remove from heat.  In a mixing bowl, combine the honey, lemon juice, mustard, ketchup, water, salt and pepper.  Mix thoroughly.  Transfer the meat and vegetables to a 2 litre casserole.  Pour the ketchup mixture over the meat and vegetables.  Bake in a preheated oven for 2 to 2 1/2 hours or until meat is tender.

 

 

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