POT-ROAST PHEASANT WITH PEARL BARLEY & STUFFED ONIONS
If you're cooking to impress, up your game with Tom's perfect poultry dish for a sensational, seasonal supper for two
Provided by Tom Kerridge
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 25
Steps:
- First, start to make the stuffed onions. Heat oven to 140C/120C fan/gas 1. Lay the whole onions on a large sheet of foil and wrap up to make a parcel. Cook for 1 hr 30 mins or until soft, then remove and leave to cool. Turn up the oven to 180C/160 fan/gas 4.
- While the onions are roasting, heat a medium flameproof casserole dish and add 1 tbsp oil. When the dish is hot, add the pheasant crown and brown on the skin side, then set aside. Add the remaining oil and the onion and fry for 10 mins until soft and starting to brown. Add the garlic and parsnip, cook for a few mins, then add the pearl barley and cider. Simmer until the cider has reduced by half, then pour in the chicken stock and keep on a low simmer for 15-20 mins.
- Remove and discard the core from the baked onions using a teaspoon, making them hollow but still keeping them intact. In a mixing bowl, mix all the stuffing ingredients and season. Spoon the stuffing into the hollow onions, making sure that they are full. Roll any extra stuffing into small balls.
- Add the pheasant crown and any balls to the simmering barley and sprinkle with a little salt, then add the stuffed onions and thyme. Cover with a lid and put in the oven for 20 mins.
- To make the salsa, bring a pan of salted water to the boil and blanch the sprout tops until they are just soft, then plunge them into a bowl of iced water. Drain the leaves and squeeze out any excess water, then chop roughly. Add them to the small bowl of a food processor, along with the mace, chestnuts, garlic, rapeseed oil and lemon zest, and blitz until it becomes a rough salsa texture. Add a little seasoning to taste.
- Once the pheasant is cooked, remove the dish from the oven and transfer the pheasant to a plate to rest. Cover loosely with foil. Return the barley to the heat and stir in the mushrooms, apple and parsley - using the mixture to baste the stuffed onions. When it becomes a rich and reasonably thick stew, remove from the heat.
- Remove the breasts from the crown with a sharp knife and trim a little to neaten them. Spoon the pearl barley onto a large serving bowl or plate, put the pheasant breast on top and serve with the braised onions and extra meatballs. To finish the dish, add a large spoonful of the salsa and sprinkle over the crispy sage leaves.
Nutrition Facts : Calories 1199 calories, Fat 59 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 28 grams sugar, Fiber 13 grams fiber, Protein 75 grams protein, Sodium 1.6 milligram of sodium
ROASTED PEARL ONIONS AND POTATOES
Frozen pearl onions get put to work in this easy roasted side dish that goes well with roasted chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss together potatoes, pearl onions, and olive oil. Season with salt and pepper and sprinkle with thyme. Roast until onions are golden and potatoes are tender, 20 minutes.
Nutrition Facts : Calories 276 g, Fat 11 g, Fiber 4 g, Protein 6 g, SaturatedFat 1 g
ROAST PHEASANT STUFFED WITH CHESTNUT BREAD DRESSING
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 1h30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Combine all ingredients except butter and pheasants with 1/2 cup of broth in a large bowl. Add 6 tablespoons of the butter. Stir until mixture is well combined.
- Clean the insides of the birds well with a damp cloth. Fill each bird with as much of the dressing as it will comfortably hold. Pin or stitch the cavity closed. Place the remaining dressing in a casserole. Set aside.
- Brush the remaining butter over the skin of each pheasant. Place pheasants in a large, deep roasting pan, breast side down. Cover. Roast for 30 minutes. Meanwhile, stir enough chicken broth into the remaining dressing to moisten it to your taste.
- Reduce heat to 350 degrees. Uncover. Place dressing in oven with pheasants. Roast pheasants until juices run clear when pricked with a fork in the thickest part, about 30 additional minutes. Remove pheasants and dressing from oven.
- Remove the birds from the pan. Let stand for 10 minutes. Cut each bird in half lengthwise. Serve, passing additional dressing separately.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 4 grams, TransFat 0 grams
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