| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Sainsbury3, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
Pheasant |
| 1 |
|
150 gram car soft cheese with garlic and |
|
|
; parsley |
| 125 |
g |
Dried ready-to-eat apricots; chopped (4oz) |
| 40 |
g |
Pine nuts; (11/2oz) |
| 2 |
tb |
Freshly chopped mixed herbs |
|
|
Salt and freshly ground black pepper |
| 4 |
|
Rashers streaky bacon |
|
|
Toasted pine nut kernels; fresh watercress |
INSTRUCTIONS
TO SERVE
1. Mix together the soft cheese, apricots, nuts, herbs and seasoning and
use to stuff the pheasant cavaties.
2. Place in a roasting tin and lay the bacon rashers across the pheasant
breast, securing with cocktail sticks.
3. Roast in a preheated oven 190 °C, 375 °F, Gas Mark 5 for 20 minutes per
454g (1lb) plus 20 minutes extra.
4. Allow to stand for 10 minutes before serving.
5. Place on a serving plate garnished with the pine nuts and watercress.
Converted by MC_Buster.
NOTES : This dish makes a special roast for any occasion.
Converted by MM_Buster v2.0l.
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