Change is afoot!

Hi folks – we’ve been silent for a long time now – there’s been a lot going on recently!  However, one of us is back, and will be posting a few tasty morsels to keep you inspired.  Our Chef has moved on to pastures new, and is creating lovely dishes in a pub in Hampshire, so I’m afraid you’re all stuck with me, the Photographer, as the sole source of recipes from now on!

There will be a slight shift in focus for the blog over the coming weeks, as I’ll be concentrating on healthful recipes that follow either Harcombe, Primal or Paleo ways of eating – for anyone unfamiliar with these, I’ll be posting explanations soon!

Be back soon! :)

 

Hi all!

Hi everyone – unfortunately we are experiencing some technical difficulties with our site, please bear with us – all of our swanky posts are still here, but our pictures have gone on a trip to cyberspace – we’re trying to coax them back!

All the best,

Slave to the Stove

Pheasant Pate

I was having a look through the freezer and noticed that I still had a couple of braces of pheasant in there. The season for pheasant ended on the 1st of February, but as it’s still wintery out, it’s nice to have another taste of game even when it’s out of season.

I love to roast game birds or pan fry their breasts for starters or salads, but as these have been frozen I thought poaching them would be best.

Poaching the birds will keep the meat moist, and leave you with a delicious stock you can use to make soups, or just in the gravy for Sunday roast.

This paté is similar to a French country paté just with the pheasant running through it. It is all cooked in a terrine, but a loaf tin would work just as well. This can be made a few days before you want it, and is as easy to serve as slicing bread.

So come on, get your game on!

Pheasant Paté

Ingredients

To poach the pheasant

  • 2 carrots
  • 2 sticks of celery
  • 1 onion
  • 1 tsp pepper corns
  • 1 handful parsley stalks

For the paté

  • 1 poached pheasant
  • 500g pork mince
  • 250g chicken livers
  • 125g butter
  • 2 shallots
  • 4 cloves of garlic
  • 10g salt
  • 2g black pepper
  • 50ml port
  • 1 tsp rosemary, chopped
  • 1 egg
  • 250g streaky bacon
  • Method
  1. Start by poaching the pheasant. Put the bird in a pan with the other ingredients, and cover with water.  Bring to the simmer then turn down and poach for 40 minutes.
  2. Now lift the bird out, and when cool enough to handle strip all the flesh from the bones. The poaching liqueur can be strained and reserved for another use. Do not pour it down the sink as it’s very tasty!
  3. Pre-heat the oven to 170°c
  4. Now for the paté – into a food processor put the livers, butter, shallot, garlic, egg, salt and pepper. Now whizz it all up til smooth. Scrape out into a mixing bowl then add the pork mince, port, rosemary and pheasant, and mix it all together.
  5. Take the terrine and line it with rashers of the streaky bacon. These need to overhang both sides as when filled they need to fold over the top.
  6. Next, pour in the paté mix and fold the bacon over. Cover with a greased piece of kitchen foil and then the terrine lid (if you have one).
  7. Place the terrine in a roasting tin on top of a folded tea towel, then pour a kettle of boiling water in until it comes to half-way up the terrine.
  8. Put the tin in the oven for 2 ½ hours, then remove and allow to cool down in the terrine. Refrigerate in the terrine overnight then it can be turned out and enjoyed – it’s extra good with our Perfect Picallili and a green salad.