Saturday, November 10, 2012

Recipe: Let's Go Disco's Ballynatray Pheasant...


This recipe is part of my chat with Martijn Kajuiter article here.


Ingredients:

Pheasant:

- 8 pheasant breast fillets
- 20 thin slices smoked bacon

Pheasant farce:

- 80g pheasant mince
- 15g bread crumbs
- 1 egg yolk
- 65ml cream
- Seasoning

Pheasant skin snaps:

- 130g pheasant skin
- 120g pheasant stock
- 63g tapioca flour
- 1tsp thyme, finely chopped
- Seasoning

Sweet potato fondants:

- 2 sweet potatoes
- 1 garlic clove
- Butter
- Thyme

Red wine vinegar:

- Chicken stock
- Helvick “Blond” gel
- 140ml Helvick Blond beer
- 1.4g Xantana

Grilled pear:

- 2 ripe pears
- Oil
- Pepper
- Salt

Pheasant bitterball:

- 200g braised pheasant meat
- 200ml pheasant stock 45g butter
- 55g flour
- 2 gelatine leaves
- 1tbsp parsley, finely chopped
- Bread crumbs
- Egg whites
- Flour

Marinated Brussels sprout leaves:

- 24 sprout leaves
- 40g white wine vinegar
- 10ml olive oil
- Salt
- Sugar

Pear pearls:

- 1 ripe pear
- 50ml Helvick Blond beer
- Lemon thyme
- Salt

Sweet potato fritters:

- 200g sweet potato, peeled
- 50g Abbots cheese
- 10ml hazelnut oil
- 1 gelatine leaf
- Garlic /lemon thyme
- 1 egg yolk
- Flour
- Bread crumbs
- Mixed herbs
- Egg whites

Parsley gel:

- 140ml parsley juice
- 1.4g Xantana
- Sea salt
- Garnish
- Pheasant jus
- Parsley powder

Method:

To make the pheasant:

1. Start by making the pheasant farce. Whip the cream with a pinch of salt, then in a food processor mix the mince, egg yolk and seasoning until very smooth and then fold through the cream. 

2. Spread two layers of cling film on a work bench and arrange five strips of thinly sliced smoked streaky bacon lengthways on the cling film. On top of this, place a pheasant fillet skin side down, season lightly and evenly spread one tablespoon of farce on top. 

3. Next place the other fillet on top with the thicker end on top of the thinner end of the fillet below to create an even double-fillet with farce. 

4, Fold the cling film over, making sure the fillets are covered with bacon, and shape into a cylinder. Make a knot at both ends of the cling film and let it rest for two hours. 

5. Poach the pheasant at 58 degrees celsius in a water bath for 25 minutes then remove it from the cling film and sear it off in foaming butter until all sides are browned. 

6. Let the pheasant rest in the pan for two to three minutes before carving.

To make the pheasant bitterball:

1. Soak the gelatine in cold water and finely dice the pheasant meat. 

2. In a suitable pot, brown the butter and add the flour to make a roux. When the roux is shiny and releases from the bottom of the pot, carefully add the pheasant stock and stir with a wooden spoon until there are no lumps. 

3. Cook this salpicon gently for ten minutes then add the finely sliced pheasant meat. 

4. Season the salpicon, add the soaked gelatine and parsley and heat through for another minute then pour out onto a tray and let it cook in the fridge. 

5. When the mix is cool, divide it into portions of approximately 35gr to 40gr in weight and roll these between your hands to make round smooth balls. Coat these balls lightly with flour then carefully dip them in an egg wash made by whisking the egg whites and salt together, and then spread the bread crumbs out onto a tray and roll the balls carefully through them. 

6. Repeat this coating process a second time, then refrigerate the balls until needed or freeze them for future use. 

7. To serve, deep fry them in hot oil at 175 degrees celsius until golden brown.

To make the pheasant skin snaps:

1. Place the pheasant stock and skin in a thermo blender set to 90 degrees celsius, add one teaspoon of very finely chopped thyme leaves and turn the blender on to a high speed. 

2. After two minutes add the tapioca flour and lower the mixing speed – at this point the mix needs to cook for another three minutes before it’s removed from the cup and placed in a small container to cool. 

3. Preheat an oven to 170 degrees celsius and place a half spoon of the pheasant skin mix on a baking sheet on a tray. Spread this out with a flat spatula and repeat the process until the tray is full. Sprinkle some sea salt crystals on top and bake it for ten to 12 minutes until golden brown. 

4. Let the pheasant snaps cool and then preserve them in a dry airtight container until needed.

To make the sweet potato fritters:

1. Soak the gelatine in cold water. Dice the peeled sweet potatoes into even cubes and cook until soft in salted boiling water. 

2. When cooked, puree the sweet potato and add the soaked gelatine to the still warm puree, along with the Abbots cheese, oil and egg yolk and mix it until smooth. Let this mix cool and then divide it into portions measuring around 25gr to 30gr each and roll these between your hands to make round smooth balls. 

3. Coat these balls lightly with flour then carefully dip them in an egg wash made by whisking the egg whites and salt together, and then spread the herbs and bread crumbs out onto a tray and roll the balls carefully through them. 

4. Repeat this coating process a second time then refrigerate the balls until needed. To serve, deep fry them in hot oil at 175 degrees celsius until golden brown.

To make the sweet potato fondants:

1. Peel the sweet potatoes and cut them into 3cm thick slices. With a small dough cutter of around 1.5cm to 1.8cm in diameter, cut out small rounds and sear these until golden brown with a knob of butter, a clove of garlic and a few twigs of thyme. 

2. When golden brown add three tablespoons of red wine vinegar and let it slightly reduce before adding 70ml of chicken stock. Move the ingredients around the pan and then placing the whole pan in an oven set to 175 degrees celsius to cook and glaze the sweet potato fondants gently. 

3. When they are shiny and soft in the middle they are ready to be served.

To make the grilled pears:

1. Peel the pears and slice each one length wise into six parts. 

2. Cut away the pits then coat with a small layer of oil and place on a hot griddle pan to grill on both sides. 

3. Season and warm the pear though in the oven before serving.

To make the pear pearls:

1. Place the beer and thyme in a 200ml kilnar jar with a pinch of salt. 

2. Peel the pears using the smallest pearl baller make small pear pearls. 

3. Add these to the beer, then close the jar and shake gently. Store in the fridge until needed.

To make the parsley and blond beer gels:

Both gels are made the same way – whisk the xantana through the two liquids until fully dissolved then place them in squeeze bottles until needed. Make sure the parsley gel is well seasoned. This isn’t necessary with the beer gel as it has enough flavour and depth on its own.

To make the marinated Brussels sprouts leaves:

Make an instant marinade by mixing the vinegar, oil salt and sugar and just before serving soak the leaves in this mixture. They should stay firm but still have a nice sour flavour note.

To assemble the dish:

- Dot the two gels around a large white plate then place five or six sprout leaves around the gel dots. 

- At the side of the plate, add one or two pieces of grilled pear. 

- Deep fry the sweet potato fritters and bitterball and arrange them on the plate along with the sweet potato fondants. 

- Lastly, carve the pheasant cylinders and place them beside each other. Heat the pheasant jus, add some soaked pear pearls and season to taste then spoon it around the dish. 

- Finish the dish with the pheasant snaps and herb powder

This recipe is part of my chat with Martijn Kajuiter: Welcome To My Kitchen.

Photography Copyright: Aspect Photography