It's Only A Chicken.

We can't have full knowledge all at once. We must start by believing; then afterwards we may be led on to master the evidence for ourselves.              Thomas Aquinas

Well  it looks like the guys are all getting the roast chicken ready. They are all busying themselves each operating like a well oiled machine. No conflict, no throwing of knives, each playing their part, each understanding their importance in this grand scheme of cooking the meal. Perhaps we all forget that sometimes. Or don't help each other to see it. Only the freshness of the produce is holding it all together. But isn't that life in general. I don't really care so long as the chicken is cooked perfectly! That's probably my problem..........Customers!

Enough of all this prattle get in the kitchen yourselves and cook something yummy for dinner, Pheasant you can get up early collect a bit of roadkill or get it down the pub from someone back from a shoot. that's the cheap way otherwise on a Sunday it'll have to be supermarket I suppose. Either way this is simple to do and if you are not too good at cutting it up then just roast it whole for 20 - 30 minutes depending on size. Don't let it go dry though.

Pheasant cooked in a Sauce of Cassis with Woodland Mushrooms

For 4 persons                                                     

2 Pheasants                                                                

600ml Gravy                                                            

175ml Cassis (Blackcurrant liqueur)                          

Oil

Salt & Pepper

175 g Mixed Woodland Mushrooms                        

1 Carrot                                                                       

1 Onion    (medium)                                                    

1 Celery   (stick)                                                          

Prepare the pheasants by removing the breasts and the legs.

Roast the bones left over in the oven with chopped carrots, onion & celery.

Drain off any fat and place the bones and vegetables in a large saucepan. Cover with the gravy or espagnole (brown sauce not HP) and boil up, simmer for half an hour. Then pass through a sieve, return to heat, taste and season with salt & pepper.

Meanwhile heat up a large frying pan with oil. After seasoning the pheasant legs and breasts, cook the legs first for ten minutes turning once before adding the breasts to the frying pan. Cook for a further 12 minutes. Remove the pan from the heat and pour off the excessive fat, return to the heat, add the cassis and flame. Add the woodland mushrooms and the gravy. Bring to the boil and simmer for about 3-4 minutes, taste season where necessary if you would like a more blackcurrant flavour add a dash of Ribena.

Serve with sautéed potatoes in basil butter, new season carrots and kale.

Don't have any cassis bet you've got whisky or brandy in the cupboard, well just use that and some Ribena.

More ideas at www.cookingpete.com

 

Why can’t you hear a pterodactyl go to the loo? Because the “P” is silent.

Bunion update: As I have been updating you on the progress of my bunion extraction and the realignment of my two bigest toes of my left foot here's the latest. Looks like it's really getting there now but need another couple of weeks to make sure the wound is healed up. So not going to be back on my feet proper until JUNE. gosh feels like I've missed half the year!
 
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