Archive for April, 2015
PHEASANT FILLETS WITH CHESTNUTS, SPRING ONIONS AND CRANBERRIES
Ingredients 600g (200ozs) pheasant fillets 400g (140zs) chestnuts ( from a jar) Salt and pepper 2 tblsp olive oil’1 bunch shallots ( about 400g) 100g (4ozs) cranberries 4 tblsp butter 1 tblsp butter 1 tblsp sugar 250ml (9flox) dry red wine sprig of rosemary
BEEF CABBAGE POCKETS
Ingredients 450g (1lb) lean beef 1/2 -1 cup battuto 3 drops Worcestershire sauce 3 eggs 1 garlic clove, minced 1 sprig parsley, chopped finely 50g (2ozs) grated Parmesan cheese 100g (4 ozs) sauerkraut 4 large cabbage leaves Extra virgin olive oil Toothpicks 1 cup beef stock 2 tblsp tomato sugo
