Smoked Pheasant, Citrus, Port

A delicious combination of smoked pheasant breast, braised pheasant leg with walnuts and citrus, celeriac purée, port sultanas and air dried ham.

I smoked these pheasant breasts over a 50/50 mix of oak and birch for 3 hours – imparting a delicate smoke which is definitely evident without overpowering.

This dish is finished with a good drizzle of some exceptional olive oil from Guerrieri Rizzardi.

My recipe for celeriac purée can be found here.

Smoked Pheasant, Citrus, Port
Serves 4

Ingredients:

For the Braised Pheasant Legs: 4 Pheasant Legs, 2 Garlic Cloves, 1l Game Stock, 1tbsp Walnuts, Zest 1 Lemon, Zest 1 Large Orange, Juice 1/2 Large Blood Orange, 1/2tsp Nutmeg (Grated)

To Finish: 2 Smoked Pheasant Breasts, Celeriac Purée, 2 Slices Air-Dried Ham, 2tbsp Sultanas, 125ml Port, Thyme Leaves, Sea Salt, Cracked White Pepper, Good Quality Extra Virgin Olive Oil

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Method:

1) Season the pheasant legs and braise in the game stock with the garlic cloves on the stove top for around 1 hour over a low heat – or until the meat is falling from the bone. Remove from the stock and remove the meat from the bone, allow to cool slightly. Transfer the meat to a food processor and add all of the other ingredients. Pulse to form a coarse but well mixed force-meat. Set aside or keep warm until ready to serve.

2) Preheat the oven to 160c. Place the ham on a lined baking sheet and place into the oven. Cook for around 20 minutes or until the ham has dried out. Remove and set aside.

3) Place the sultanas and port in a small saucepan over a medium heat. Allow the port to reduce by 2/3. Set aside. Meanwhile, place a non-stick frying pan over a medium heat and add a little olive oil. Season the pheasant breasts with salt and white pepper and fry for around 4-6 minutes each side or until cooked through. Remove from the pan and allow to rest for 10 minutes.

4) Slice the pheasant breast and serve with some celeriac purée, the warmed leg meat mixture, a chunk of dried ham, some port soaked sultanas, a sprinkling of fresh thyme leaves and a good drizzle of olive oil.

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Enjoy!

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Scallops & Chorizo

 

Oak-Smoked Chorizo Extra Picante is the perfect accompaniment to seared king scallops. Pairing with a little celeriac purée and Bramley apple makes for a glorious canapé or starter and will be sure to impress your guests.

 

Scallops & Chorizo
Makes 6 Canapés or 2 Starters

Ingredients:
6 King Scallops (Roe & Skirt Removed)
1/2 Good-Quality Cooking Chorizo Sausage (Cubed)
1/2 Bramley Apple (Sliced into Batons)
1/2 Lemon Juice
1/2 Celeriac (Peeled and Cubed)
1 Pint Milk
Thyme Leaves
Sea Salt
Freshly Cracked White Pepper

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Method:

1) To make the celeriac purée: Place the cubed celeriac in a saucepan and cover with the milk. Bring to a simmer and simmer for 15 minutes or until tender. Drain the celeriac from the milk, reserving 4 tbsp of milk. Place in a blender and blend with the reserved milk until smooth. Season with salt and white pepper to taste. Set aside or keep warm to serve.

2) Coat the apple batons with the lemon juice, set aside. Fry the cubed chorizo over a medium heat for 5 minutes until slightly crisp and set aside.

3) Season the scallops with a little sea salt and fry over a high heat in a little olive oil. Cook for 1 minute each side to achieve a good sear. Be careful not to overcook.

4) Serve the scallops with the celeriac purée, chorizo, apple and a sprinkling of thyme leaves.

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Enjoy!

Celeriac Remoulade

 

 

 

 

I was after a simple side dish to accompany some lamb and oregano patties for a weekday supper – although its a bit early for celeriac I couldn’t resist knocking up some remoulade.

Celeriac’s robust nutty flavour fits fantastically with the tang of wholegrain mustard and lemon, a true classic.

The remoulade is great served on beef sandwiches, in salads, with burgers – it is very versatile and an instant hit. This is my simplified version for a quick midweek supper and will keep in the fridge for a few days.

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Celeriac Remoulade

Ingredients:

1 Celeriac

1 Small Tub Crème Fraîche

1 tbsp Wholegrain Mustard

Juice of 1/2 Lemon + Zest

Handful of Chopped Chives

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Method:

1) Trim and peel the celeriac then slice thinly and cut into thin matchsticks (time consuming I know, but it is worth it!).

2) Fold the sliced celeriac with the crème fraîche, wholegrain mustard, lemon juice and zest and chives.

3) Serve

It really is that simple! Enjoy.