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Pheasant casserole with winter vegetables and colcannon

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THIS RUSTIC CASSEROLE TASTES EVEN BETTER the day after it has been made. Just be sure to reheat it gently so that the pheasant meat remains moist and succulent. Irish colcannon – creamy mash with shredded cabbage – makes a lovely accompaniment, but you could serve the casserole with ordinary mash and braised red cabbage if you prefer.

SERVES 6-8

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2 pheasants, about 550g each 15g plain flour
sea salt and black pepper
3 tbsp olive oil
200g smoked bacon, cut into cubes
2 carrots, peeled and thickly sliced
2 large parsnips, peeled and cut into chunks 1/2 celerlac, peeled and cut into chunks 12 baby onions, peeled 2 tbsp runny honey 200ml red wine few thyme sprigs 500ml chicken stock

Colcannon:

750g floury potatoes, such as Desiree or King Edward 1/2 Savoy cabbage, trimmed 80g butter, cut into cubes 75ml double cream, warmed.

 

Preheat the oven to 180°C/Fan 160°C/Gas 4. Joint the pheasants. Season the flour with salt and pepper and use to lightly dust the pheasant pieces. Heat the olive oil in a large flameproof casserole and brown the pheasant piec es all over, in batches if necessary. Set aside on a plate.
Add the bacon cubes to the casserole and fry for 2-3 minutes, stirring frequently. Add the carrots, parsnips, celeriac and baby onions to the pan and fry, stirring, for 2-3 minutes until starting to soften. Add the honey, pour in the wine and cook until the liquid has reduced by half. Return the pheasants to the casserole, add the thyme and pour over the stock. Season with salt and pepper, put the lid on the casserole and place in the oven. Cook for 1-1 ¼ hours until the pheasant meat is tender.

Make the colcannon while the casserole is in the oven. Peel the potatoes and cut them into large, even-sized chunks. Add to a pan of salted water, bring to the boil and cook for 12-15 minutes until tender. Meanwhile, finely shred the cabbage. Place a frying pan over a medium heat and add a quarter of the butter. When it has melted, add the cabbage and saute gently for 4-6 minutes until tender. Remove from the heat and set aside.

Drain the potatoes well, then return to the pan and place over a low heat to dry out for a minute. Take off the heat and pass through a potato ricer back into the pan, or mash well. Slowly stir in the cream, season well and gradually beat in the rest of the butter. Stir the cabbage through the mashed potato and check the seasoning.

Divide the pheasant casserole between warm plates and serve each portion with a generous helping of colcannon.

pheasant-casserole-with-winter-vegetables-and-colcannon

Lamb tagine with apricots and herb couscous

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LAMB AND FRUIT GO WELL TOGETHER and this stew includes some tangy preserved lemons to balance out the sweetness of the dried fruit. When fresh apricots are in season, you can use 200g of these instead: cut into wedges, discarding the stones, and add to the stew once the lamb is tender – they’ll only need a few minutes to soften; you may need to add a little more honey, too.

SERVES 4

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900g boned lamb shoulder
2 tbsp plain flour
sea salt and black pepper
4 tbsp olive oil
1 large onion, peeled and finely
sliced
2 garlic cloves, peeled and
crushed
1 tbsp grated fresh root ginger
11/2 tbsp ras el hanout (Moroccan
spice mix)
11/2 tbsp tomato puree
about 800ml lamb or chicken stock
10Og dried apricots, chopped
11/2 preserved lemons, chopped
squeeze of lemon juice
2 tbsp runny honey, or to taste

Herb couscous:

500ml chicken or vegetable stock
300g couscous
large handful of flat-leaf parsley
large handful of mint
small handful of coriander
finely grated zest of 1 lemon
2 tsp lemon juice
2 tbsp extra virgin olive oil

Cut the lamb into bite-sized chunks. Season the flour with salt and pepper and toss the lamb in it to coat. Heat half the olive oil in a large heavy based pan or flameproof casserole and brown the meat in batches, turning to colour all over and transferring to a plate once browned.

Add the onion and a little more oil to the pan, if necessary, and saute for 5 minutes until it starts to soften. Add the garlic, ginger, ras el hanout and tomato puree and fry for a few minutes until fragrant. Return the lamb and any juices to the pan and stir well.

Pour in enough stock to cover everything and bring to the boil, then reduce to a simmer. Skim the surface frequently until the stock is clear, then partially cover the pan with the lid and cook gently, stirring occasionally, for 1 ½ hours.

Stir In the apricots, preserved lemons, lemon juice and honey to tasto. Simmer, uncovered, for a further 30-45 minutes, stirring frequently, until the lamb Is tender. Taste and adjust the seasoning. (The stew can be prepared ahead and reheated before serving, If more convenient.)

To make the couscous, bring the stock to the boil. Tip the couscous into a large bowl, then pour on the stock. Cover the bowl tightly with cling film and leave for 10-15 minutes until all the stock has been absorbed. Meanwhile, strip the herb leaves from their stalks and chop them.

Fluff up the couscous with a fork to separate the grains, then fork through the herbs, lemon zest and some seasoning. Mix the lemon juice and extra virgin olive oil together, then fork through the couscous and check the seasoning. Serve with the lamb tagine.

lamb-tagine-with-apricots-and-herb-couscous

Meatballs in tomato sauce

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SPANISH MEATBALLS, OR ALBONDIGAS, are commonly served as tapas in bars across Spain. They also make a fantastic main course-served with steamed rice or eaten simply with rustic bread to mop up the sauce.

SERVES 4-5

Spanish Meatballs:

500g good-quality minced beef 1 onion, peeled and very finely chopped
1 garlic clove, peeled and finely
chopped 50g white breadcrumbs 25g Manchego (or Cheddar), grated
2 tbsp chopped flat-leaf parsley,
plus extra to finish sea salt and black pepper
1 large egg, lightly beaten
2 tbsp olive oil

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Tomato sauce:

2 tbsp olive oil
1 onion, peeled and very finely chopped
1 garlic clove, peeled and finely
chopped 120ml dry white wine
2 x 400g tins chopped tomatoes 100ml water
1-2 tsp caster sugar

meatballs-in-tomato-sauce

To make the meatballs, mix the minced beef, onion, garlic, breadcrumbs, cheese and chopped parsley together in a large bowl until evenly combined. Season well with salt and pepper and add the beaten egg to bind, mixing with your hands. Break off a small piece of the mixture, shape into a ball and fry in an oiled pan until cooked, then taste for seasoning. Adjust the seasoning of the uncooked mixture as necessary.

With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with cling film and chill for at least 30 minutes to allow them to firm up.

Meanwhile, make the tomato sauce. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden. Increase the heat slightly and pour in the wine. Let bubble until reduced by half, then stir in the chopped tomatoes, water and sugar. Season with salt and pepper. Simmer for 10-15 minutes until the tomatoes are soft, then remove the pan from the heat.

To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and fry for 5 minutes, turning frequently, until browned all over. Pour the tomato sauce over them and simmer for a further 10-15 minutes until the meatballs are cooked through.

Divide the meatballs and tomato sauce between warm bowls and sprinkle with chopped parsley to serve.

Spicy Sausage Recipe

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spicy-sausage_1

 

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Ingredients:

  • 4 kilo boneless veal
  • 1 ½ kilo boneless fatty lamb
  • 125gr garlic
  • 75gr salt
  • 100gr ground sweet paprika
  • 50gr ground hot paprika
  • 35gr black pepper
  • 35gr ground pimento
  • 50gr ground fenugreek
  • 1 veal intestine, washed well with salt, lemon and vinegar

Makes approximately 3 kilos
Preparation Time: Minimum 5 day waiting period
Preparation: 90 minutes

Preparation:

Put the veal lamb with the garlic through a meat mincer machine. Place the minced meat and garlic into a deep bowl. Add the salt, sweet and hot paprika, black pepper pimento and fenugreek and continuously knead for at least 30-45 minutes. Allow to stand for two days. After the two days, fill the veal intestine with the prepared mixture. If desired, shape round or twist at certain intervals to make long sausage shapes. Hang in a sunny and clean environment and allow to stand for three days. The ready sausages can be cooked or consumed as is. To store sausages, hang them at room temperature in a dry and clean environment.

spicy-sausage

Yellow Lentil Soup

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yellow-lentil-soup_1

 

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İngresident:

  • 1 cup yellow lentils, washed well
  • 5 cup water
  • 1/4 cup rice, pre-washed
  • ½ medium onion, finely chopped
  • 3 tbsp sunflower oil
  • Salt to taste
  • 1 Chicken or vegetable stock cube
  • Lemon juice, as  desire
  • Ground red pepper, as desired, for garnishing
  • 1 Tsp dried mint, for garnishing

SERVES 4

Preparation Time: 60 minutes

Preparation:

 

Place the lentils and in a medium sized saucepan.
On medium heat, cook for 20 minutes, removing the froth which forms while boiling with a spoon. Add the rice to the cooking lentils. If the soup seems too thick, add some water until desired thickness. Lightly fry the onions in a separate frying pan and add to the soup. Then add, the chicken or vegetable stock cube and salt. Occasionally stir, while continuing to cook for 30 minutes. Serve hot with lemon juice, garnish with red pepper and driedmint.

yellow-lentil-soup