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Pheasant is a wonderful meat…and roast pheasant with bread sauce infused with a muslin of sage leaves my absolute favourite…but who can roast a pheasant and stop it going dry (well…I can and I am sure you can too…but frankly most people can’t..! Goodness…aren’t we superior!)
I bought some pheasant breasts and marinaded them on/since Tuesday in a fiery Tandoori (misnomer, I know) yoghurt mix and cooked them – almost flash grilled them – on the GeoFo tonight. I had them with fresh spinach which I mixed with a little Greek yoghurt…at which point I just went mad with the Indian/moroccan spices, turfing a little of everything it, and sousing it all with lemon juice. It was magic! Home invented Indian food I think is becoming my food ‘du jour’ ! But don’t tell the poor Indians !!
Pudding I mixed a Waitrose Apple Strudel with a ripe Kaki fruit….the mix was interesting but actually worked quite well. And the colour scheme was quite fun too!
Previous dinners from Peter
- Mushroom omelette and smoked salmon sandwiches...oh yes, and a Campari - September 8th, 2010
- An invitation...... - September 7th, 2010
- Cauliflower cheese, a 13 amp fuse and a Campari! - September 6th, 2010
- The High...and the Low! - September 2nd, 2010
- Chinese duck on the new BB(Q) - August 31st, 2010
wihfdt
This sounds yum yum yum!
Mmm, Have never cooked pheasant, looks fiery indian ( is it naturaly pink? or is this the marinade), and the color of that sauce is madness, certainly worth waiting for.
wait, i nearly missed this one- A p(h)easant ?
Peasant…Pheasant… peasants are revolting..etc etc !
The redness was quite interesting…someone suggested to add some beetroot juice to the marinade for the colour. Worked quite well !
The colour is also a little to do with the saturation button in Picasa…I’ve got a proper camera to do these now…trying to outdo Gomi !! Fat chance!