We totally love cooking with game. Both of us were born and raised in the country and it's part of who we are.
People often don't appreciate how adaptable and healthy game is to cook and eat. There's a vast diversity available from pheasant, and partridge to venison and hare, and so many ways of preparing it.
Partridge meat is low in fat and dries out quickly. Unlike some other birds, it is important that it be suitably cooked, to be eaten pink and not too rare. This is one of our favourite ways to cook partridge and pheasant with creamed leeks although I really like it with creamed or buttered cabbage and Rosti potatoes.
Serves / Makes 4
Prep-Time: 10 minutes
Cook-Time: 5 to 8 minutes
You Will Need;
6 partridges breasts
Salt and freshly ground black pepper
1-tablespoon olive oil
125 mls stock we like to use a light beef stock and 25 mls red wine mixed, it is best to use the wine that you will be drinking with the partridge
1 teaspoon, redcurrant jelly
4 thick slices black pudding, Tesco’s now sell 4 nice thick slices of genuine Bury black pudding
Method;
Season the partridge breasts with salt and pepper heat a heavy based frying pan until very hot add 1 tablespoon of oil to the pan then the breasts, skinned side down.
Fry for 2 minutes then turn over and fry for 2 minutes more Remove the partridge from pan and allow to rest on a plate in a warm place. Deglaze the pan with stock and red wine, stir in the redcurrant jelly, reduce by half, then set aside, and keep warm.
Fry the black pudding in a non-stick pan until crisp on the outside and heated through. Cut or tear slices into bite-sized pieces. To serve, slice partridge thinly we like to arrange partridge on top or around creamed leeks and surround with chunks of black pudding and then drizzle with the reduced jus. Serve and Enjoy!
Notes;
We get our partridge breasts from Abel and Cole and they get them from Chris Chappel and Stephen Crouch who describe themselves as conservationists. The pair are passionate about the stunning Hampshire woodland where they manage deer, pheasant, partridge, pigeon, mallard ducks, and hare that roam and forage wildly.
It's a family affair that started back in 1967 because, they say, "we needed to do something to feed our hungry children!" They sell game locally at farmer's markets and to some of the country's top restaurants.
To read more from Astrochef go to http://astrochef.blogspot.com
People often don't appreciate how adaptable and healthy game is to cook and eat. There's a vast diversity available from pheasant, and partridge to venison and hare, and so many ways of preparing it.
Partridge meat is low in fat and dries out quickly. Unlike some other birds, it is important that it be suitably cooked, to be eaten pink and not too rare. This is one of our favourite ways to cook partridge and pheasant with creamed leeks although I really like it with creamed or buttered cabbage and Rosti potatoes.
Serves / Makes 4
Prep-Time: 10 minutes
Cook-Time: 5 to 8 minutes
You Will Need;
6 partridges breasts
Salt and freshly ground black pepper
1-tablespoon olive oil
125 mls stock we like to use a light beef stock and 25 mls red wine mixed, it is best to use the wine that you will be drinking with the partridge
1 teaspoon, redcurrant jelly
4 thick slices black pudding, Tesco’s now sell 4 nice thick slices of genuine Bury black pudding
Method;
Season the partridge breasts with salt and pepper heat a heavy based frying pan until very hot add 1 tablespoon of oil to the pan then the breasts, skinned side down.
Fry for 2 minutes then turn over and fry for 2 minutes more Remove the partridge from pan and allow to rest on a plate in a warm place. Deglaze the pan with stock and red wine, stir in the redcurrant jelly, reduce by half, then set aside, and keep warm.
Fry the black pudding in a non-stick pan until crisp on the outside and heated through. Cut or tear slices into bite-sized pieces. To serve, slice partridge thinly we like to arrange partridge on top or around creamed leeks and surround with chunks of black pudding and then drizzle with the reduced jus. Serve and Enjoy!
Notes;
We get our partridge breasts from Abel and Cole and they get them from Chris Chappel and Stephen Crouch who describe themselves as conservationists. The pair are passionate about the stunning Hampshire woodland where they manage deer, pheasant, partridge, pigeon, mallard ducks, and hare that roam and forage wildly.
It's a family affair that started back in 1967 because, they say, "we needed to do something to feed our hungry children!" They sell game locally at farmer's markets and to some of the country's top restaurants.
To read more from Astrochef go to http://astrochef.blogspot.com
When I first started work at the Whitewell Hotel in 1971(now known as the inn at Whitewell) under Chef George McGuire I used to dread the start of the shooting season as it meant that I had to dress limitless brace of pheasant for this simple but wonderful and very popular dish.
I always find that casseroles and stews are improved the day after they are prepared and reheated, which makes this just what the doctor ordered for a dinner party seeing that everything apart from any vegetables and potatoes you might want to serve with it, is ready! We like Potato Dauphinoise with this but it is simply mouth-watering with some good homemade warm crusty bread to sop up the juices.
Method:
Preheat the oven to 350/f or gas mark 4.
Chop the vegetables roughly.
Heat the beef dripping in a heavy frying pan and brown the jointed pheasant remove from the pan and place in a casserole dish.
Place the vegetables in the frying pan and cook for 2-3 minutes, add the red wine and bring to the boil.
Pour the mixture over the pheasant, season add the bouquet garni and cover, cook in the oven for 1 to 1½ hours until tender, if you want the juices a little thicker just reduce on the stove top until it is reduced as you would like it. Serve hot.
The hotel is situated in the hamlet of Whitewell near Dunsop Bridge in the Forest of Bowland, and when we lived there, it was a very popular spot for them as people wanted to fish on the best 5-mile stretch of the River Hodder. As well as those who just wanted to explore this most stunning part of Lancashire, this area is/was known as Little Switzerland and named so it is said by Queen Victoria.
In the 1300’s The Inn at Whitewell was just a small manor house, lived in by the keepers of the Royal forest. The Royal connection remains as the Inn forms part of the Duchy of Lancaster Estate.
To read more from Astrochef go to http://astrochef.blogspot.com/
Asparagus with Quails Egg and Prosciutto
Tender Char-Grilled Asparagus With Crisp Prosciutto Ham, Quail Eggs And An Indulgent Drizzle Of Truffle Oil, A Perfect Dinner Party Starter.
Out in Palm Springs this dish just seemed to develop when Lady H just wanted a nice light lunch when Lord H was in the UK, it soon became a very popular appetiser for dinner.
Personally I like to soft poach or soft boil a duck egg and then just prepare the asparagus and ham for dipping into the rich creamy duck egg yolk!!
Serves:4
Time:15 minutes
Categories: Appetisers, Dinner, Dinner Parties, Fine Dinning, My Favourite Recipes, Norwood West, Quail Eggs,
12 Ounces Asparagus Spears, trimmed
1 Tablespoon Olive Oil
Salt and Pepper, To Taste
12 Whole Quail Eggs
4 Slices Prosciutto
2 Medium Fresh Plum Tomatoes, skinned, seeded and diced
3 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Lemon Juice
1 Tablespoon Truffle Oil, for drizzling
Peel the asparagus stalks, leaving the tips intact. Preheat a ridged griddle/grill. bruise the asparagus with olive oil and cook turning, for 3-4 minutes, until tender and charred. Season lightly and put to one side until cold. Cook the quails eggs in boiling water for 2 minutes, drain and plunge into cold water. Once cool peel and carefully halve the eggs. Grill the prosciutto slices until crisp and golden, leave to cool, then break in half. Whisk together the olive oil, lemon juice and salt and pepper.
Arrange the asparagus, quails eggs and prosciutto slices on 4 serving plates, scatter over the diced tomatoes and spoon over the dressing add a generous drizzle of truffle oil and serve.
To read more from Astrochef go to http://astrochef.blogspot.com/
Serves/Makes:10 servings
Prep-Time:10 minutes
Cook-Time:2 hours
Tags:Soups, Broths, Chowders, Consommés, Vegetable and Meat Soups, Ham, Lancashire, Family Recipes
You Will Need;
1 pound, marrowfat peas (dried)
8 cups, ham stock, if at all possible homemade (see below)
2 ribs of celery, chopped
2 medium carrots, chopped
1 large onion, chopped
3 teaspoons, fresh thyme leaves (1 teaspoon dried)
½-teaspoon cracked black pepper
½-teaspoon sea salt
½ cup fresh parsley, chopped
2 cups diced ham, preferably from the ham hock you have just used to make the stock
Method:
Soak the peas as directed on the packet (or see notes) then in a large soup pan add the peas, water celery, carrots, onion, thyme, salt, and pepper. Bring to a boil and boil for 3 minutes now reduce the heat to slow simmer cover the pan and cook 45 to 60 minutes until the peas are tender.
Add the parsley and simmer uncovered for about 45 minutes until thick now you can puree the peas in a blender or pass through a sieve or just leave as is if you like a chunky soup. Fine-tune the seasoning, add the diced ham, and serve with a swirl of cream or a sprinkling of chopped parsley on top.
A Few Notes about Soaking Dried Peas;
Overnight Method, Put 1 cup / 200grams / 7 ounces dried peas into a large bowl with 3 cups / 700ml / 1¼ pints tepid water. Do not add any salt.
Quick soak Method, Put 1 cup / 200grams / 7 ounces dried peas into a large saucepan with 3 cups / 700ml / 1¼ pints water. Bring to the boil and continue to boil for 2-3 minutes. Turn off heat. Cover pan and leave to stand for one hour.
DO NOT EAT RAW SOAKED PEAS
Cooking dried peas, on the stove drain the water from the soaked peas and move peas to a large saucepan. Cover with plenty of fresh water, cover and bring slowly to the boil and boil rapidly for 10 minutes then reduce the heat to a simmer cook for 40 to 50 minutes or until tender. The longer the soaking time, the shorter the cooking time. If necessary add salt during the last 5 minutes of cooking time.
In a slow cooker, proceed as above, adding to the slow cooker after boiling rapidly on the stove for 10 minutes.
In the microwave, soak 225g (½ lb) dried peas overnight. Drain peas then transfer to a 2 litre (3½ pt) glass bowl. Add sufficient boiling water to come 1.25cm (½") above peas. Cover and stand bowl on glass plate in case water boils over. Cook on full power for 30 minutes, checking water level after 20 minutes. Top up with boiling water if necessary. Keep covered and leave to stand for 10 minutes. 650-watt microwave.
Store dried peas at room temperature in a covered container for up to one year. Canned peas should be stored in a cool dry place and should be used within one year.
Soaked or cooked dried peas can be kept in the refrigerator for 2-3 days. Cooked dried peas can be kept in the freezer for up to 3 months.
Ham Stock
Ham stock is simple to make and it’s incredibly useful for enriching sauces and soups. Ham stock is very gelatinous and after being left in the fridge overnight, it will turn to meat jelly. Ooh scrumptious meat jellies.
Serves/Makes:4 to 5 pints
Prep-Time:10 minutes plus overnight soaking
Cook-Time:2 hours 30 minutes
Tags:Stocks, Bouillons, Ham, Ham Hock
You Will Need;
1 ham hock, about 2 pounds (900 grams) in weight
6 pints water (3.5 litres)
2 carrots, peeled and chopped
2 onions, peeled and chopped
1 head of celery, washed and chopped
12 black peppercorns
1 bay leaf
Method:
Do not whatsoever add salt it does not need it.
To start the stock, cover the ham hock with cold water and soak overnight.
Drain off the soaking water, and cover the ham hock with the measured cold water, bring to the boil and skim off any scum, then add the carrots, onions and celery, leave simmer gently (we call this ticking over) for about 30 minutes, then add the peppercorns and bay leaf, lightly simmer 2 hours until the ham is cooked through.
Watch it carefully; you do not want the stock to reduce too much, strain off the stock, Put the ham to one side, and discard the vegetables and flavourings the ham you can use foe soups, sandwiches and even salads for pea and ham soup you will need about 3 pints.
To read more from Astrochef go to http://astrochef.blogspot.com/
Prep-Time:10 minutes
Cook-Time:2 hours
Tags:Soups, Broths, Chowders, Consommés, Vegetable and Meat Soups, Ham, Lancashire, Family Recipes
You Will Need;
1 pound, marrowfat peas (dried)
8 cups, ham stock, if at all possible homemade (see below)
2 ribs of celery, chopped
2 medium carrots, chopped
1 large onion, chopped
3 teaspoons, fresh thyme leaves (1 teaspoon dried)
½-teaspoon cracked black pepper
½-teaspoon sea salt
½ cup fresh parsley, chopped
2 cups diced ham, preferably from the ham hock you have just used to make the stock
Method:
Soak the peas as directed on the packet (or see notes) then in a large soup pan add the peas, water celery, carrots, onion, thyme, salt, and pepper. Bring to a boil and boil for 3 minutes now reduce the heat to slow simmer cover the pan and cook 45 to 60 minutes until the peas are tender.
Add the parsley and simmer uncovered for about 45 minutes until thick now you can puree the peas in a blender or pass through a sieve or just leave as is if you like a chunky soup. Fine-tune the seasoning, add the diced ham, and serve with a swirl of cream or a sprinkling of chopped parsley on top.
A Few Notes about Soaking Dried Peas;
Overnight Method, Put 1 cup / 200grams / 7 ounces dried peas into a large bowl with 3 cups / 700ml / 1¼ pints tepid water. Do not add any salt.
Quick soak Method, Put 1 cup / 200grams / 7 ounces dried peas into a large saucepan with 3 cups / 700ml / 1¼ pints water. Bring to the boil and continue to boil for 2-3 minutes. Turn off heat. Cover pan and leave to stand for one hour.
DO NOT EAT RAW SOAKED PEAS
Cooking dried peas, on the stove drain the water from the soaked peas and move peas to a large saucepan. Cover with plenty of fresh water, cover and bring slowly to the boil and boil rapidly for 10 minutes then reduce the heat to a simmer cook for 40 to 50 minutes or until tender. The longer the soaking time, the shorter the cooking time. If necessary add salt during the last 5 minutes of cooking time.
In a slow cooker, proceed as above, adding to the slow cooker after boiling rapidly on the stove for 10 minutes.
In the microwave, soak 225g (½ lb) dried peas overnight. Drain peas then transfer to a 2 litre (3½ pt) glass bowl. Add sufficient boiling water to come 1.25cm (½") above peas. Cover and stand bowl on glass plate in case water boils over. Cook on full power for 30 minutes, checking water level after 20 minutes. Top up with boiling water if necessary. Keep covered and leave to stand for 10 minutes. 650-watt microwave.
Store dried peas at room temperature in a covered container for up to one year. Canned peas should be stored in a cool dry place and should be used within one year.
Soaked or cooked dried peas can be kept in the refrigerator for 2-3 days. Cooked dried peas can be kept in the freezer for up to 3 months.
Ham Stock
Ham stock is simple to make and it’s incredibly useful for enriching sauces and soups. Ham stock is very gelatinous and after being left in the fridge overnight, it will turn to meat jelly. Ooh scrumptious meat jellies.
Serves/Makes:4 to 5 pints
Prep-Time:10 minutes plus overnight soaking
Cook-Time:2 hours 30 minutes
Tags:Stocks, Bouillons, Ham, Ham Hock
You Will Need;
1 ham hock, about 2 pounds (900 grams) in weight
6 pints water (3.5 litres)
2 carrots, peeled and chopped
2 onions, peeled and chopped
1 head of celery, washed and chopped
12 black peppercorns
1 bay leaf
Method:
Do not whatsoever add salt it does not need it.
To start the stock, cover the ham hock with cold water and soak overnight.
Drain off the soaking water, and cover the ham hock with the measured cold water, bring to the boil and skim off any scum, then add the carrots, onions and celery, leave simmer gently (we call this ticking over) for about 30 minutes, then add the peppercorns and bay leaf, lightly simmer 2 hours until the ham is cooked through.
Watch it carefully; you do not want the stock to reduce too much, strain off the stock, Put the ham to one side, and discard the vegetables and flavourings the ham you can use foe soups, sandwiches and even salads for pea and ham soup you will need about 3 pints.
To read more from Astrochef go to http://astrochef.blogspot.com/
Once again, delightful memories of childhood, this soup was a winter staple at our house and this recipe has been passed down for at least 4 generations.
There is a lot of history to pea soup and not just in Lancashire, The traditional English pea soup was made with dried peas, and its greeny-brown colour was so similar to the dense smog that dominated London in the winter (until as late as the 1960s), that the smog became known as a ‘pea-souper’. In Bleak House, Dickens referred to the fog as the ‘London Particular’, and the name has been used for both fog and soup ever since.
There is a lot of history to pea soup and not just in Lancashire, The traditional English pea soup was made with dried peas, and its greeny-brown colour was so similar to the dense smog that dominated London in the winter (until as late as the 1960s), that the smog became known as a ‘pea-souper’. In Bleak House, Dickens referred to the fog as the ‘London Particular’, and the name has been used for both fog and soup ever since.
Astrochef and Lancashire Mollies Recipes - by
© City Life Live. All rights reserved
Serves / Makes:six persons
Prep-Time:20 minutes
Cook-Time:2 hours
Tags:Lancashire, Whitwell, Game, Pheasant, Casseroles
You Will Need;
2, pheasants, dressed and jointed
2, tablespoons beef dripping
1, large onion
1, large carrot
1, stick/rib of celery
1, bouquet garni, a parcel of thyme, parsley stalk and bay leaf, I like to wrap this up in a leek parcel
10 ounces, mushrooms, field if possible although we do use the meaty Portobello mushrooms
1 good pinch, Sea salt
1 good pinch, cracked black pepper
12 fluid ounces, red wine
Prep-Time:20 minutes
Cook-Time:2 hours
Tags:Lancashire, Whitwell, Game, Pheasant, Casseroles
You Will Need;
2, pheasants, dressed and jointed
2, tablespoons beef dripping
1, large onion
1, large carrot
1, stick/rib of celery
1, bouquet garni, a parcel of thyme, parsley stalk and bay leaf, I like to wrap this up in a leek parcel
10 ounces, mushrooms, field if possible although we do use the meaty Portobello mushrooms
1 good pinch, Sea salt
1 good pinch, cracked black pepper
12 fluid ounces, red wine
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Dried peas are a healthy and nutritious low-cost vegetable. They make an excellent meal extender and when puréed, they form the base of many dishes from the traditional pea soup to the more unusual vegetable pâtés and fritters.
Soak and cook more dried peas than necessary. They can be refrigerated or frozen all set to serve as a vegetable or added to casseroles, pies, and soups. It is a little less trouble to make the soup with split peas, which have no skins, and here there is a selection of green or yellow. While there is no difference in the taste, the latter give the soup a pleasing golden colour.
Soak and cook more dried peas than necessary. They can be refrigerated or frozen all set to serve as a vegetable or added to casseroles, pies, and soups. It is a little less trouble to make the soup with split peas, which have no skins, and here there is a selection of green or yellow. While there is no difference in the taste, the latter give the soup a pleasing golden colour.
Whitewell Pheasant Casserole
Lancashire Pea and Ham Soup
Megrim Sole with Brown Butter, Capers, Lemon, and Parsley
Serves / Makes 2
Prep-Time:5 minutes
Cook-Time:8 to 10 minutes
You Will Need;
2 tablespoons, plain flour for dusting
1 pinch sea salt
1 pinch, freshly ground pepper
1 tablespoon, vegetable oil
800 grams, Megrim sole, either whole on the bone or 4 x 200g megrim sole fillets, trimmed and skinned, if you have a good relationship with your fishmonger why not ask him to do this for you?
40 grams, salted butter
½ lemon
1 tablespoon, chopped parsley
2 teaspoons baby capers
Method;
Season the flour, coat the sole both sides with the flour and knock off any excess, we find it best to put the flour into a bag and then add the fish and gently shake until the fish is coated.
Heat the oil in a large well seasoned or a non-stick frying pan, add the sole, lower the heat slightly, and add 20 grams of butter, fry on a moderate heat for 4 to 5 minutes, turn over, and allow to cook through.
Lift the fish on to serving plate and keep warm. Now wipe the frying pan clean, and add the remaining butter and allow to melt over a moderate heat, once the butter starts to froth and smell nutty and it turns a light brown, add the lemon juice, capers, and parsley. Check the seasoning and pour the brown butter over the sole.
Serve with a lemon wedge and Enjoy!
Pan frying fish, The French call it "sauté,” it's a great way of cooking most types of fish fillets as well as some whole fish. Pat the fish dry with clean kitchen paper and make 3 or 4 shallow slashes across the skin side of the fish and portion the fillets if necessary.
Heat a non-stick frying pan or skillet until hot, add a little olive or sunflower oil. Lay the fish into the pan away from you skin side down so that any oil that might splash from the pan doesn't burn you.
Allow the fish to start to crisp up, turn the heat down and allow it to cook until almost finished cooking; then leave the fish in the pan for a couple of minutes to finish cooking. If you are cooking fillets, turn them over on to the flesh side and immediately turn the heat off. There will be sufficient residual heat in the pan to finish the cooking process.
If you are cooking a whole fish, place the pan into a hot oven (200C / 380-400F) and leave until cooked; this will depend on the thickness of the fish. Squeeze Lemon juice over the fish and season to taste with sea salt and black pepper, add extra virgin olive oil to taste.
As the fillets of fish start to cook, the cut sides will change colour from raw opaque to creamy white cooked. The more that the colour changes the closer to being cooked they are, when light pressure on a fillet starts to separate its flakes, it is cooked.
To read more from Astrochef go to http://astrochef.blogspot.com
Prep-Time:5 minutes
Cook-Time:8 to 10 minutes
You Will Need;
2 tablespoons, plain flour for dusting
1 pinch sea salt
1 pinch, freshly ground pepper
1 tablespoon, vegetable oil
800 grams, Megrim sole, either whole on the bone or 4 x 200g megrim sole fillets, trimmed and skinned, if you have a good relationship with your fishmonger why not ask him to do this for you?
40 grams, salted butter
½ lemon
1 tablespoon, chopped parsley
2 teaspoons baby capers
Method;
Season the flour, coat the sole both sides with the flour and knock off any excess, we find it best to put the flour into a bag and then add the fish and gently shake until the fish is coated.
Heat the oil in a large well seasoned or a non-stick frying pan, add the sole, lower the heat slightly, and add 20 grams of butter, fry on a moderate heat for 4 to 5 minutes, turn over, and allow to cook through.
Lift the fish on to serving plate and keep warm. Now wipe the frying pan clean, and add the remaining butter and allow to melt over a moderate heat, once the butter starts to froth and smell nutty and it turns a light brown, add the lemon juice, capers, and parsley. Check the seasoning and pour the brown butter over the sole.
Serve with a lemon wedge and Enjoy!
Pan frying fish, The French call it "sauté,” it's a great way of cooking most types of fish fillets as well as some whole fish. Pat the fish dry with clean kitchen paper and make 3 or 4 shallow slashes across the skin side of the fish and portion the fillets if necessary.
Heat a non-stick frying pan or skillet until hot, add a little olive or sunflower oil. Lay the fish into the pan away from you skin side down so that any oil that might splash from the pan doesn't burn you.
Allow the fish to start to crisp up, turn the heat down and allow it to cook until almost finished cooking; then leave the fish in the pan for a couple of minutes to finish cooking. If you are cooking fillets, turn them over on to the flesh side and immediately turn the heat off. There will be sufficient residual heat in the pan to finish the cooking process.
If you are cooking a whole fish, place the pan into a hot oven (200C / 380-400F) and leave until cooked; this will depend on the thickness of the fish. Squeeze Lemon juice over the fish and season to taste with sea salt and black pepper, add extra virgin olive oil to taste.
As the fillets of fish start to cook, the cut sides will change colour from raw opaque to creamy white cooked. The more that the colour changes the closer to being cooked they are, when light pressure on a fillet starts to separate its flakes, it is cooked.
To read more from Astrochef go to http://astrochef.blogspot.com
Consumers frequently fail to see megrim because of its unfamiliar name. It is usually caught off the Cornish coast, the Irish Sea and is frequently found in Scottish waters.
We love it grilled or roasted whole with plenty of butter, olive oil, parsley and lemon and served with steamed or boiled new potatoes and fresh garden peas mixed with baby broad beans
We love it grilled or roasted whole with plenty of butter, olive oil, parsley and lemon and served with steamed or boiled new potatoes and fresh garden peas mixed with baby broad beans
Pan Fried Breast of Partridge
