No amount of Calpol was going to save these birds. And now they're skinned and in our freezer the best they can hope for is a tasty memorial casserole.
Simmons was excellent. A different kind of talk to what we're used to; quieter, understated. But I think a good measure of a talks success can be the number of questions asked, and there were lots. And I rushed out and ordered tow of his book. I'm reading Dark Angels first and it's immediately gripping and enlightening.
Pheasant with Cream and Apples
Butter for frying
1 large pheasant
6 large eating apples, peeled, cored, and sliced
ground cinnamon
1 cup light cream
salt
pepper
2 TB brandy
Preheat oven to 350o. Heat a little butter in a pan and quickly brown the pheasant on all sides. Add more butter to the pan if necessary and fry the apple slices on both sides. Put half the apple slices in the bottom of a deep ovenproof dish. Dust lightly with cinnamon and put the pheasant on top, breast side down. Pour over half the cream, season lightly with salt and pepper and cover tightly. Cook in oven until pheasant is tender; 50-60 minutes. Remove pheasant to serving dish, carve, and keep warm. Stir Calvados and remaining cream into cooking juices and re-heat with reserved apple slices. Place apple slices around the pheasant and pour sauce.
oh no! Did the calpol not work as expected?
Posted by: misszoezo (zoe) | 29 January 2010 at 02:19 AM
No amount of Calpol was going to save these birds. And now they're skinned and in our freezer the best they can hope for is a tasty memorial casserole.
Posted by: Richard | 29 January 2010 at 11:48 AM
Recommend casseroling in cider and/or a bit of chicken stock with onion, grated ginger + chunks of apple. How was John Simmons?
Posted by: Fi | 29 January 2010 at 02:47 PM
Yum. Thanks.
Simmons was excellent. A different kind of talk to what we're used to; quieter, understated. But I think a good measure of a talks success can be the number of questions asked, and there were lots. And I rushed out and ordered tow of his book. I'm reading Dark Angels first and it's immediately gripping and enlightening.
Posted by: Richard | 29 January 2010 at 04:15 PM
Pheasant with Cream and Apples
Butter for frying
1 large pheasant
6 large eating apples, peeled, cored, and sliced
ground cinnamon
1 cup light cream
salt
pepper
2 TB brandy
Preheat oven to 350o. Heat a little butter in a pan and quickly brown the pheasant on all sides. Add more butter to the pan if necessary and fry the apple slices on both sides. Put half the apple slices in the bottom of a deep ovenproof dish. Dust lightly with cinnamon and put the pheasant on top, breast side down. Pour over half the cream, season lightly with salt and pepper and cover tightly. Cook in oven until pheasant is tender; 50-60 minutes. Remove pheasant to serving dish, carve, and keep warm. Stir Calvados and remaining cream into cooking juices and re-heat with reserved apple slices. Place apple slices around the pheasant and pour sauce.
Posted by: mark | 14 February 2010 at 06:04 PM