If you’re preparing to thrill, up your game with Tom’s perfect poultry meal for a mind-blowing, seasonal supper for two
2 tbsp grease, for frying
1 large pheasant crown (legs eliminated and kept for the padding– see below).
1 huge onion, finely diced.
3 garlic cloves, grated.
1 parsnip, peeled and also diced.
50g pearl barley.
200ml dry cider.
400ml fresh chicken stock.
3 thyme sprigs.
100g little wild mushrooms or chestnut mushrooms, quartered if large.
1 Braeburn apple, peeled as well as chopped into tiny dices.
1 tbsp chopped parsley.
For the stuffed onions.
2 tiny onions (simply larger compared to a golf round), peeled off yet left whole.
2 pheasants legs, bones eliminated and diced with the skin (ask your butcher to do this–.
50g pork sausagemeat.
2 juniper berries, toasted and squashed.
1 garlic clove, grated.
1 tablespoon fresh breadcrumbs.
For the salsa.
50g grow tops or cavolo nero, stalks got rid of.
small pinch of ground mace.
1 tablespoon grated chestnuts.
1 small garlic clove.
3 tbsp rapeseed oil.
zest 1/2 lemon.
6 sage leaves, fried till crisp, to offer.
Begin to make the stuffed onions. Lay the entire onions on a large sheet of foil and cover up to make a parcel.
While the onions are toasting, heat a medium flameproof casserole recipe as well as include 1 tablespoon oil. Include the remaining oil and the onion and also fry for 10 mins until soft and starting to brown.
Get rid of and dispose of the core from the baked onions utilizing a teaspoon, making them hollow however still keeping them undamaged. In a blending bowl, blend all the stuffing active ingredients and season. Spoon the stuffing right into the hollow onions, ensuring that they are full. Roll any type of added stuffing into little balls.
Include the pheasant crown as well as any balls to the simmering barley as well as spray with a little salt, after that include the stuffed onions and thyme. Cover with a cover and place in the oven for 20 minutes.
Add them to the tiny bowl of a food cpu, along with the mace, chestnuts, garlic, rapeseed oil and also lemon zest, as well as blitz till it ends up being a harsh salsa texture. Include a little spices to preference.
As soon as the pheasant is cooked, eliminate the dish from the oven and move the pheasant to a plate to rest. Return the barley to the heat and also stir in the mushrooms, apple and also parsley– making use of the blend to baste the stuffed onions.
Get rid of the breasts from the crown with a sharp blade and trim a little to neaten them. Spoon the pearl barley into a large serving dish or plate, placed the pheasant breast ahead as well as serve with the braised onions and also extra meatballs. To complete the dish, include a huge spoonful of the salsa and sprinkle over the crunchy sage leaves.