| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Tessa’s, Seasonal, Kitchen |
1 |
servings |
INGREDIENTS
| 2 |
|
Pheasant breasts |
| 4 |
|
Sprigs oregano |
| 2 |
|
Cinnamon sticks |
| 1 |
tb |
Olive oil |
|
|
Salt and freshly ground black pepper |
|
|
A good handful of woody oregano stems |
| 4 |
|
Cinnamon sticks; broken into several |
|
|
(4 to 5) |
|
|
; pieces |
| 1 1/2 |
tb |
Aged balsamic vinegar |
| 6 |
tb |
Extra virgin olive oil |
| 1 |
tb |
Freshly chopped chives |
|
|
Salt and pepper |
| 1 |
pn |
Caster sugar |
|
|
A little stir fried cabbage or spinach |
INSTRUCTIONS
FOR SMOKING
BALSAMIC DRESSING
TO SERVE
Preheat oven to 220C/gas 7.
The pheasant is hot smoked and then finished in the oven. Setting up
a home smoker is very simple. The idea is to impart the aromas and
flavours into the food without cooking it through. Finishing the
pheasant in the oven keeps it moist and succulent.
To improvise a smoker you will need a roasting tin, plus its lid (or
another matching tin to sit on top) and a wire rack which will fit
inside. A grill pan rack often works. Set the roasting tin or smoker
on the hob and strew the base with woody oregano stems and broken
cinnamon sticks (woody stems smoke better).
Place the wire rack above the herbs and aromatics and cover with the
lid. Wait until a steady stream of smoke emerges from the sides
between the tin and its lid, then add the pheasant, when required
(see below), sitting it on the wire rack. Turn the heat down
slightly, but high enough to keep the smoke in a constant stream.
Grind 1 cinnamon stick.
Lift fillet from underside of each breast and pop in a sprig of
oregano leaves. Pop the fillets back in place. Rub a little of the
ground cinnamon onto each side of the breasts. Season them. Rub the
skins with olive oil.
Heat skillet or frying pan and sear the breasts. When smoker is
ready, put breasts on wire rack, skin sides down. Replace lid. Smoke
for 2 minutes. Turn breasts over. Smoke for another minute.
Remove breasts from smoker. Put remaining oregano leaves and broken
cinnamon sticks in roasting tin and sit breasts on top. Mix dressing
ingredients, without the chives. Warm through gently. Just before
serving, add the chives for a fresh green colour and oniony flavour.
Smear skin with balsamic dressing.
Cook in preheated oven for about 3 minutes until cooked through (this
depends on the thickness of the breasts and you will need to check).
Rest in a warm place for 5-6 minutes to tenderise the breasts. Stir
fry the vegetables in the butter until wilted but still crisp. Season.
Slice the breasts and serve on a bed of cabbage. Pour the dressing
over and around.
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