It’s strange looking back now, but I remember feeling such a great sense
of achievement and I actually enjoyed making the meal for my family. From
then on, I got the cooking bug and knew I wanted to work inside a
professional kitchen.
Christmas should be the time of year where you relax, eat great food, drink
fine wine and share special moments with family and friends. Unfortunately,
for many people it’s the time of the year they dread the most. Crowded
high streets, unbearable queues in shops, long hours in the kitchen and
knee deep in presents to wrap. Before you know it, it’s over and you haven’t
enjoyed it one bit.
This year I say to you, “what’s the point?” It’s time you enjoy your Christmas.
Granted, I can’t help with your presents for Uncle John or Nana Mary, but
I can definitely help with making things easier in the kitchen.
My recipe this month is roasted pheasant with pancetta, chestnut stuffing,
roast potatoes, parsnips, Brussels sprouts and cranberry sauce. It’s a
fantastic Christmas meal for those who want a delicious alternative to turkey.
However, if you want to keep things traditional then look no further than
our very own, local turkey farm, Appledore Turkeys. This is certainly the
Rolls Royce of turkeys and of the highest quality. This year, I wanted to find
a perfect local supplier who could provide my restaurant, Chapter One,
with excellent turkeys throughout the festive season and I’m happy to say
I found Appledore Turkey Farm.
If you ever have a ‘moment’ in the kitchen this Christmas, just remember
my story, a boy of six cooking Christmas lunch for his family. If I could do
it then, then I’m certainly sure you can too.
Happy Christmas and all the best for the New Year!
Roasted pheasant with pancetta, chestnut stuffing, roast potatoes, parsnips,
Brussels sprouts and cranberry sauce (Serves 4-5)
• 2 hen pheasants
• 20 thin slices of pancetta
• 300g sausage meat
• 1 small onion chopped and cooked in butter
• 10g chopped sage
• 50g cooked chestnuts
• 50g butter
• 200g Brussels sprouts
• 300g parsnips
• 500g peeled roasting potatoes
(we use Lovers potatoes)
• 50g flaked almonds
• 50g melted butter
• 50g duck fat
To make the chestnut stuffing combine the
sausage meat with the cooked onion, sage and
chopped chestnuts, then season with salt and
pepper. Roll the stuffing into eight equal balls but
leave two tablespoons of the mix aside. Roll each
stuffing ball in the flaked almonds and set aside.
the pancetta over the breasts of the pheasant
and then brush the whole bird with melted butter.
are golden brown and the stuffing balls are cooked
through.
Meanwhile steam the Brussels sprouts for 5 mins
until cooked through but not too soft.
Now it’s time to start on the roast potatoes. Peel
and cut the potatoes into suitable sizes. Place in
a pan of salted water and bring to the boil and
ensure to boil rapidly for 3-4 mins. Next, remove
from the pan and drain and let the potatoes
steam dry on a cloth.
Heat a large roasting tray on top of the stove
and add a spoonful of duck fat and then the
boiled potatoes for roasting and cover all over.
Place the pheasant onto the same tray and put
in a pre-heated oven at 200 degrees for 25 - 30
mins. The pheasant must be cooked through
but not overcooked, if it is a little pink that is
absolutely fine.
To prepare the pheasant for the oven, remove
the wishbone from the bird and then stuff the
neck cavity with two tablespoons of the stuffing
and pull the neck skin over to cover. Neatly place
Now peel and quarter the parsnips and place in
another roasting tray with the duck fat, as well
as the stuffing balls and roast in the oven at 200
degrees for about 15-20 mins until the parsnips
Chapter One will be running exclusive menus
throughout the festive period. Visit
www.chaptersrestaurants.com for more details,
or call 01689 854848 to book.
To Serve
Place the pheasant on a large platter with the
roast potatoes, parsnips and vegetables around.
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