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Braised Pheasant with Porcini Mushrooms

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 07 November 2012
Make your winter comfort food that little bit extra special with this recipe...

Braised Pheasant

Serves 4

Ingredients

  • 25g dried porcini mushrooms
  • 100ml boiling water
  • 1½ tbsp olive oil
  • 1 large pheasant, cut into 4 pieces
  • 50g lean smoked back bacon, cut into cubes
  • 2 celery sticks, diced
  • 2 carrots, peeled and diced
  • 1 large onion, roughly chopped
  • 100g chestnut mushrooms, halved
  • 150g yellow split peas
  • 250ml red wine
  • 300ml chicken or vegetable stock

Method

1. Put the dried mushrooms in a heatproof bowl. Pour over the boiling water and leave to soak for 20 minutes.

2. Meanwhile, heat 1 tbsp of the oil in a large, flameproof casserole over a moderate heat. Add the pheasant pieces and fry for 2–3 minutes on each side to brown well. Transfer to a plate and keep warm.

3. Add the bacon to the pan and cook, stirring frequently, for about 5 minutes until well browned. Add the celery, carrots and onion with the rest of the oil and stir to combine. Reduce the heat, cover and cook gently for 5 minutes until the vegetables are starting to soften.

4. Stir in the chestnut mushrooms and cook, uncovered, for 3 minutes longer, then stir in the split peas.

5. Drain the soaked porcini mushrooms (reserve the soaking liquid) and add to the recipe. Slowly pour in the soaking liquid, leaving any sediment in the bowl. Add the red wine and stock. Bring to the boil, then reduce the heat to low and simmer for 15 minutes.

6. Return the pheasant joints to the casserole, cover and cook for a further 20–30 minutes until the pheasant is tender. Sprinkle with parsley before serving.

Nigel holds exclusive classes in his own cookery school kitchen for more information log on to www.nigelbrownchef.co.uk

Chicken Chasseur

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Wednesday, 05 September 2012

A lazy supper recipe, this takes just 10 minutes to prepare, then simmers to perfection in an hour and a half (leaving you plenty of time to chat over glass of wine!)

Nigel sep6

Ingredients

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Ragu of Lamb

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Thursday, 10 May 2012

Rich, meaty ragù is a delight in the depths of winter - and with the weather behaving more like March than May this dish will warm up a chilly evening a treat.

 

 

...

Beef Wellington

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Thursday, 03 May 2012

It's a classic plat principal that makes a pretty show-stopping centre piece for any dinner party.

Here our resident chef Nigel Brown takes the fear factor out making of this decedent dish.

Enjoy!

...

Spicy Baked Ham

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 26 April 2012

Why save this for Boxing Day? Baked ham with a spicy twist is a great dish to revive flagging midweek spirits or perk up a Sunday roast...

 

...

Roasted rack of lamb with herb crust

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Thursday, 08 March 2012

Celebrate Easter early with this delicous lamb recipe. The simple, good quality ingredients compliment the flavour of the meat and really take this dish up another notch. Quick and easy to prepare, and even quicker and easier to eat!



Ingredients

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Hot Chicken, Bacon and Mango Salad

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Thursday, 12 January 2012

Today celebrity chef Nigel Brown launches his new and exclusive recipe blog with a warming chicken salad.

Chicken is always a favourite - whatever season it is - and this dish is perfect for those busy week nights when you don't have much time but you still want a treat for tea.

...


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