Spiced Pheasant Croquettes
1 leek, roughly chopped
3 bay leaves
Couple of garlic cloves, chopped in half
Glass white wine
Pulled pheasant meat (from leftovers or freshly poached)
1 large shallot, chopped
2 garlic cloves, chopped
1tsp cumin seeds
Bunch of thyme, chopped
Large bunch of parsley, chopped
Large bunch of coriander, chopped
50g chestnuts, chopped
3tsp Ras El Hanout
2tbsp barberries (can use dried cranberries as a substitute)
10g plain flour
175ml whole milk
For the dipping sauce:
Small bunch of mint, chopped
1tbsp rice wine vinegar
1tbsp hot water
1 small green chilli, chopped
Juice and zest of one lime
No waste carrot canapé
Bunch of baby heritage carrots (with their greens still attached), washed
2 bay leaves
Salt and pepper
1tbsp maple syrup
200g natural yoghurt
1tsp cumin seeds, toasted
Zest ½ lemon
½ garlic clove minced
1tbsp olive oil
Salt and pepper
for the carrot top pesto:
Bunch of young carrot tops
Small bunch of parsley
Zest and juice of 1 lemon
1 large garlic clove
200ml olive oil
Zest of 1 orange
50g pine nuts, toasted
2tbsp grated pecorino cheese
Salt and pepper
Method for spiced pheasant croquettes
1. If you are not using left over pheasant then start by poaching the bird (you can also do a few at a time and keep the meat for other dishes). Place the bird in a pan and add the poaching ingredients then top up with water so the bird is covered. Bring up to a simmer, simmer for 5 minutes then turn off the heat and leave to cool down in the liquid. Take the pheasant out of the poaching liquid and shred, discard the bones – or use for stock. Place the pheasant meat in a bowl.
2. Make the sauce – mix all the ingredients together
3. Heat a little oil in pan and add the shallot, garlic, cumin seeds and thyme, sauté for 5 minutes, take off the heat and add to the meat. Add the parsley, coriander, chestnuts, ras el hanout and barberries and combine. Place to one side.
4. Make the bechamel by melting the butter in a small pan, then add the flour – very slowly add the milk, first to make a paste, then add the rest. Simmer and stir until it thickens, season and take off the heat.
5. Spoon by spoon add the béchamel to the pheasant meat mixture till it becomes a consistency that you can roll and that it will stick together.
6. Spoon some plain flour onto a plate, a whisked egg onto another and panko crumbs onto another. Roll a small amount of the pheasant mixture into a ball, then roll in flour, then the egg then the panko crumbs and place on a tray.
7. Heat vegetable oil in a pan then try the croquettes. Serve hot with the dipping sauce.
Method for no waste carrot canapé
1. Make the yoghurt mixture by mixing together all the ingredients and leave to one side.
2. Make the carrot top pesto – chop the carrot tops off and whiz with the rest of the pesto ingredients in the food processor – or finely chop and mix together. Leave to one side.
3. Heat the oven to 200c. Place the carrots in a bowl and toss with olive oil, salt and pepper, cinnamon and freshly grated nutmeg, place in the oven and roast for 15 minutes. Take out the oven and drizzle with maple syrup, toss and put back in the oven for 5 – 10 mins till deliciously roasted.
4. For plating spread the yoghurt mixture on a serving plate, dot over the carrots and drizzle the pesto over.