Nortons' Pheasant Pie
Pheasant is a dry meat that takes very well to cooking in a creamy sauce. This recipe does just that, but works equally well with chicken or other white meat if pheasant is not available.
4 pheasant breasts – sliced (the rest of the pheasants can be made into a stock, then the leg meat taken and added to the pie later)
1 Large Leek
4 Carrots
1 Onion
1 Parsnip
Rape seed oil
1 pint of whole milk
plain flour
1 kilo of potatoes sliced thickly and par boiled.
Poach the pheasant breasts in the milk until cooked. Meanwhile, dice the vegetables and in another frying pan, gently fry the vegetables in the oil until soft. Add the flour to the vegetables to soak up the juices. Remove the cooked pheasant breasts from the milk using a slotted spoon, then add the poaching milk to the vegetables. Heat gently, stir continuously until the sauce has thickened. Add more milk and stock if necessary to make a creamy sauce. Add the pheasant meat to the sauce and then pour the whole lot into a large deep pie dish. Top with the sliced potatoes, brush rape seed oil over the potatoes and dot with butter. Cook for 45 minutes approx. in 170 c.
Serve with crusty bread and green vegetables.
Autumn Squash Soup
Ingredients:
2 red onions, finely chopped
2 celery sticks, sliced into 1cm chunks2 carrots, sliced into 1cm chunks
4 cloves garlic, crushed
2kg butternut squash or other autumn squash, peeled, de-seeded and diced into 1 cm cubes
2 litres chicken or vegetable stock
Dash of Nortons Double Cream
Heat some oil in a pan and add the onions, celery, carrot and garlic. Cook for 10 mins or until the veg is soft. Add the squash and stocK, bring to the boil and simmer for about 30minutes. When the squash is soft, use a hand blender or masher to puree the soup to the desired consistency. Stir in some Nortons Double Cream before serving with bread and a warm fire.
