Free Recipe 3 – Main: Hot Smoked Pheasant Breast, Trewithen Clotted Creamed Celeriac, Kale, Fennel and Hazelnut Dukka


Clotted_Christmas_Booklet_Cover

Main: Hot Smoked Pheasant Breast, Trewithen Clotted Creamed Celeriac,  Kale, Fennel and Hazelnut Dukka

Serves 4

Smoked pheasant

  • 4 pheasant breasts
  • 100g caster sugar
  • 100g table salt
  • 4 juniper berries crushed
  • 2 bay leaves, torn
  • 10 black peppercorns, crushed
  • A good big handful of oak wood chippings

Clotted creamed celeriac

  • 2 celeriac, peeled and diced
  • 1 clove of garlic
  • 350ml Trewithen whole milk
  • 150ml double cream
  • 1tbsp Trewithen clotted cream
  • 1 bay leaf

Braised kale

  • 500g kale, any type – Jack Botha likes to use cavolo nero or red Russian kale
  • 10g Trewithen butter
  • Half a lemon, juiced
  • 100ml water

Dukka

  • 1tsp each: coriander, fennel, cumin, chilli flakes
  • 60g hazelnuts
  • 30g fresh mint, chopped
  • Flakey sea salt

Method

  • Mix sugar, salt, juniper berries,bay leaves and peppercorns and half the mixture onto a plastic tray.
  • Place the pheasant breasts on top and sprinkle the rest of the cure mix over the top. Leave for no longer than 15 mins.
  • Rinse the breasts well then pat very dry with a tea towel.
  • Smoke the pheasant over the oak chippings very gently for about 40-45 mins, turning once.
  • Combine milk, cream and bay leaf in a pan. Bring to a simmering point. Add chopped celeriac and simmer gently for
  • 10-15 mins until tender.
  • Remove from the heat, take out the bay leaf and puree with the cold clotted cream; season with salt and pepper.
  • Oven roast the hazelnuts at 160°C for 8-10 mins. Meanwhile, place seeds in a cold frying pan and cook gently so they release their oils and fragrance. Once they start to pop, remove from the heat. Transfer the seeds and hazelnuts to a pestle and mortar, add chilli flakes and a small sprinkle of flaky sea salt. Grind until mixed.
  • When the nuts have cooled, roughly chop the mint and mix through. Set to one side.
  • Remove your pheasant from the smoker and leave to rest for a minute or so.
  • Put the lemon juice and water into a pan. Bring to the boil, add kale, then place another pan on top and steam for 2 mins, remove lid and cook until all liquid has evaporated and the kale is just starting to fry and season.Remove from the heat.
  • To serve, place a large dollop of celeriac puree on to a warmed plate. Slice your pheasant in to a few strips and arrange over the puree. Be generous with the kale and garnish the plate with a good sprinkle of crunchy dukkah and a few chopped fresh herbs.

“Not only can smoked meat be very rich and take centre stage in a dish, it can also be very light and works as a wonderful accompaniment to any amount of things. The Egyptian element in the form of the dukkah really lifts everything and marries the dish by providing a satisfyingly crunchy texture which also contrasts beautifully with the Trewithen Dairy Cornish clotted creamed celeriac.”

Hop Store Restaurant Head Chef, Jack Botha

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