Wednesday, December 28, 2011

Roasted pheasant recipe

Judging by the rate the company where I work peddles grouse, partridges and venison to various posh restaurants, London's appetite for game shows no signs of abating. Inspired by observing the frignes of this celebration of ecologically clean gastronomy, I delved into the latest English edition of La Rousse Gastronomique. Here is what wise Frenchmen say.

T
russ and bard a young pheasant, brush with melted butter and season with salt and pepper. Roast in a preheated oven at 240 degrees for 30-40 minutes, depending on the size of the bird, busting 2 or 3 times. Fry some croutons until golden brown. Untruss the pheasant and remove the barding fat. Place it on top of the croutons and keep warm. Deglaze the roasting pan with a liittle poultry stock and serve this gravy separately. To make it an ultimate treat, the pheasant can be stuffed with truffles before roasting and the croutons can be spread with a small amount of forcemeat with the minced liver of the pheasant. (Source: La Rousse Gastronomique, Hamlyn: London, 2009)

Photos will follow when I get around to implementing this recipe in my kitchen. Please bear with!

Tuesday, December 27, 2011

Roasted quail recipe (caille rôti)


hese days quails are farmed but in fact they are game. A quick sniff will confirm this: quail meat is heavier and chewier than your chicken or turkey. That is why I treat them as game, that is cook with
  1. Crush a handful of juniper berries and add with freshly ground black pepper and sea salt to red wine.

  2. Using a sharp knife, make incisions in each quail from the inside without piercing the skin.

  3. Soak the quails in the marinade making sure that it goes into the incisions. Let stay overnight in the fridge.

  4. Take out the quails out of the fridge at least one hour before cooking to get them back to the room temperature and allow the excessive marinade to drip off.

  5. Heat the oven to 220 degrees. Pat the quails dry with paper towels. Warm some butter and mix with a small amount of honey, salt and pepper. Baste the quails with the mixture and place them on the oven grid.

  6. Bake for 20 minutes, then reduce the temperature to 200 degrees. In the meantime sweat some chopped shallots in butter and add the marinade, allow to reduce to half.

  7. Serve with sautéed wild mushrooms and double-cooked potatoes. Use the reduccion as sauce.

autumn roots soup recipe

Shrimp stock recipe (fumet de crevettes)

Shrimp stock use shrimp stock (fumet de crevettes) as the base for bechamel and so should you, it makes the whole difference, giving the lowly mix of fried flour and cream whole dimensions of flavour and richness.

  1. I love pink Greenland shrimp (they taste sweet and are not farmed) and keep all the peelings refrigerated until I am ready to cook this. Put whatever shrimp peelings you have in a large pan of cold water with some roughly chopped celery stalks, carrots, leeks and halved onions.

  2. Bring to a boil and allow to simmer for 40 minutes.

  3. Towards the end season with salt, bay leaf, allspice berries, nutmeg, cloves and black pepper. Allow to simmer a few more minutes.

  4. Set aside to chill and then refrigerate if you plan to use it later.

  5. If you are planning on making some bechamel immediately, keep it hot, as it is the roux that needs to be chilled.
Shrimp stock recipe

Duck magret salad recipe (Salade de magret de canard)

Salade de magret de canardIf I have to choose between travelling to Israel and eating a salad made from ducks force-fed on corn, I go for the latter. Defo much less cruelty supported.

  1. Pat a magret dry and wallow it in a mix of sea salt and freshly ground black pepper.

  2. Heat a frying pan on medium high heat

Sunday, December 25, 2011