29 November 2007
Head Chef Lawrence Keogh invited the Weekender into his kitchen at renowned Borough restaurant 'Roast', to make up his favourite Christmas recipe.
Lawrence recommends using pheasant for the big day as it's currently in season and easy to source - he gets his from nearby Hampshire, writes Helen Brooks...
The parsnips should be pan fried in sherry until golden. After slicing the meat off the bone it's just a question of arranging the slices over the parsnip mix. Lawrence advises a few sprigs of watercress on top as a garnish.
Roast Pheasant with Sherry Glazed Parsnips and Chestnuts
Ingredients: for two
• 1 pheasant ( hen if possible, as more fatty )
• 800gms parsnip cut into 3 inch / 7 cms batons
• 250mls dry sherry ( Colosia Fino Sherry )
• 100gms butter
• 80gms soft brown sugar
• 10 roasted peeled chestnuts nibbed
• ½ bunch chopped flat leaf parsley
• ½ bunch watercress
• Halen mowan salt and freshly milled pepper
Remove the legs and wishbone of the pheasant.
Season thoroughly inside and out.
Roast in butter for approx 10 mins.
Peel the parsnips and cut to finger size. Mix all the ingredients together, minus the chestnuts and parsley. Place in an earthenware dish or roasting tray and bake at 180c until tender - 15/20 mins approx. Take out, reduce any remaining liquid and toss in the chestnuts and roughly chopped flat leaf parsley. Check the seasoning.
Works with roast pheasant or partridge.
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