Roast Pheasant With Chestnut Mash And Honeyed Parsnips Food

HONEY-ROASTED PARSNIPS

Steps:

• Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
• Drain in a colander and let them steam-dry for a few mins.
• Heat oven to 190C/170C fan/ gas 5.
• Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
• Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
• Roast for 40 mins, turning halfway, until golden.

ROAST PHEASANT WITH CHESTNUT MASH AND HONEYED PARSNIPS

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Using a sharp knife, cut away the breasts from each pheasant and set the four breasts aside. Remove the legs from each pheasant, then cut the carcasses into several pieces. Place the pheasant legs and carcass pieces into a roasting tin.
• Add the onion, tomatoes, thyme and bay leaves and roast in the oven for 15 minutes. Remove and place all of the roasted bones and vegetables into a large pan and cover with water. Place on the heat and bring to the boil. Reduce the heat and simmer for 45 minutes, skimming off any impurities that rise to the surface. Strain the stock into a separate pan and reserve. Discard the bones and vegetables.
• Season the pheasant breasts with salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add the olive oil and the pheasant breasts. Fry the breasts for two minutes on each side, until golden-brown all over. Transfer to the oven and roast for 10-12 minutes, or until completely cooked through. Remove from the oven, place on a plate and rest for five minutes before carving.
• Place the pan used to fry the pheasant breasts back onto the heat. Add the red wine and bring to the boil, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Cook the wine until the liquid volume has reduced by half.
• Add the reserved pheasant stock and bring to the boil. Reduce the heat and simmer until the sauce has reduced and is thick enough to coat the back of a spoon. Season, to taste, with salt and freshly ground black pepper.
• For the mash, pierce the chestnuts with a knife, making a small slit in the shell - this prevents them from exploding. Place the chestnuts into a baking tray and roast in the oven for 20-25 minutes until tender. Leave the chestnuts to cool, then peel and roughly chop.
• Place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender. Drain and return to the pan, then place over the heat for one minute to drive off any excess moisture. Mash the potatoes well, then add the olive oil, chestnuts and flatleaf parsley. Mix well and season, to taste, with salt and freshly ground black pepper.
• For the parsnips, place the parsnips, sherry and honey into a baking tray and mix to combine. Season with salt and freshly ground black pepper. Roast in the oven for 20 minutes, turning half way through, until the parsnips are tender and golden-brown.
• To serve, spoon the mash into the centre of the plate and place a sliced pheasant breast on top. Place some parsnips alongside, then drizzle over the sauce.

ROAST PARSNIPS WITH CHESTNUT BUBBLE AND STILTON RAREBIT

Steps:

• For the rarebit:.
• Put cheeses and milk in pan, heat gently until cheese has melted.
• When gently bubbling add flour, breadcrumbs and mustard. Cook for a few minutes stirring until the mixture comes away from the sides of the pan. Add vinegar and leave to cool.
• When cold place in a processor and while machine is running slowly add the egg and the yolk. When incorporated place in a plastic bag and chill minimum 2 hours maximum 1 week.
• For the bubble:.
• Blanch the sprouts in boiling water for 1 minute. Drain and run under cold water.
• Line a roasting tin with a double layer of kitchen paper. Lay out the sprouts and cover with another double layer of paper. Weigh down to dry the sprouts.
• Fry the onions in half the butter for 5 minutes and cool.
• Add the sprouts and chestnuts to the onion and add the mash a little at a time mixing well until all the mash is incorporated.
• Liberally grease a 8 inch loose bottom cake tin and place the ring section upside down in an frying pan and pack in the mash mix. Gently fry the mix in the ring until it has a golden crust, remove from heat.
• For the parsnips:.
• Heat the oven to 230°C.
• Heat the butter in a roasting pan on the hob and cook the parsnips for 10 minutes Transfer to oven and roast for 30 minutes.
• The parsnips should be crisp and deep brown almost overcooked. While hot coat with the cranberry jelly.
• Pack the parsnips on top of the mash mix in concentric circles. Pack tightly.
• If needed the cake can now be kept covered and chilled for several hours.
• For the sauce:.
• Place the stock, juice and 50g of the butter and bring to a simmer while whisking. If sauce is too thin add more butter. Add herbs just before serving.
• To serve:.
• Heat the oven to 200°C.
• Take two thirds of the rarebit mix and roll out between two pieces of cling film. Make a disc big enough to top the cake.
• The remaining rarebit mix can be melted onto bread, pasta or potatoes.
• Lace the rarebit on the cake and bake for 30 minutes until heated through and the top is golden brown. Remove and serve in wedges with the sauce.

HONEY ROASTED PHEASANT

Steps:

• Preheat oven to 500 degrees.
• Place the pheasant into a baking dish.
• Pour lemon juice over the pheasant.
• Generously spread the honey over the entire bird.
• Season the cavities of the pheasant generously with salt, pepper, garlic powder, tarragon& thyme.
• Lightly sprinkle the outside of the pheasant with salt, pepper, garlic powder, tarragon& thyme.
• Place into the bottom third of the oven& roast until done, which will be when you puncture the bird& the juices run clear.
• Be careful not to over cook the pheasant, as it is a very dry bird with very little fat.

ROASTED PARSNIPS

Steps:

• Preheat oven to 450.
• Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
• Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
• Roast until the edges brown, and the parsnips are tender, about 20 minutes.

ROAST PARSNIP & CHESTNUT SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
• Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.

ROAST PHEASANT

Steps:

• Preheat an oven to 250 degrees F (120 degrees C).
• Stir the chopped rosemary and thyme into the olive oil and set aside. Rub the pheasant inside and out with salt and pepper. Place into a close-fitting roasting pan. Pour the herb oil over top.
• Bake the pheasant in the preheated oven for 1 hour, then cover with aluminum foil, and continue baking an additional hour, or until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Baste the pheasant with the hot oil and juices from the pan every 30 minutes while cooking.