Saturday, 14 January 2012

A change in the Pheasant repetoire!

I love this recipe because it can be prepared the day before and then cooked 1/2hr before dinner!
Serves about 4
4 large pheasant breasts or chicken
2 red or white onions, roughly chopped
4 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
 a good pinch of saffron strands
juice and zest of 1 lemon
4 tablespoons cold water
a couple of pinches of sea salt
and freshly ground black pepper
100g unskinned hazelnuts
70g honey or maple syrup
2 tablespoons rosewater

In a bowl mix the pheasant breasts with the onions, olive oil, ginger, cinnamon, saffron, lemon juice and zest, water, salt and pepper and leave to marinate n a cool place for at least an hour or overnight if possible.
Roast/grill the hazelnuts on a tray until golden, cool enough to chop roughly.
Arrange the breasts skin side up in a baking dish with the marinade and roast until birds are NEARLY cooked through.
 Mix the honey or maple syrup, rosewater and nuts into a paste and spread over the pheasant breasts return to oven and cook for about 2-10 minutes until nots are brown but not burnt! Serve with rice.
This is my favourite recipe out of all the ones I tried. Another one later today!

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