Here is another quickie which can be prepared the day before, ideal for the busy weekends.
Serves 4
large pheasant breasts with skin on
2 red onions, thinly sliced
2-4 garlic cloves, crushed
4 tablespoon olive oil
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 lemon thickly sliced
200ml chicken, pheasant or veggie stock
good pinches of sea salt
and freshly ground black pepper
30g unsalted butter
55g pine nuts
4 tablespoons of chopped fresh parsley
In a large bowl, mix the pheasant or chicken with onions, garlic, oil, spices, lemon, stock and seasoning. Leave to marinate in the fridge for a few hours or overnight. Preheat the oven to 200C or GM6 and bake the pheasant in a baking dish skin side up. Sprinkle over the onions and roast until cooked through. Melt the butter in a small frying pan, add the pine nuts and pinch of salt and toast until golden. Toss the mixture over the pheasant with the chopped parsley and serve with rice or couscous.
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!
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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