Blog, Cookery, Kitchens, Lessons

Pheasant & Apricot Tagine with Black Olives

How’s everyone enjoying the summer? I can’t believe it’s August already, how fast has this year flown by? Since my last recipe, I’ve been busy writing recipes, catering parties and had a trip down to London.

August into September sees me doing a few classes at Outcook Cookery School in Alnwick, see http://www.outcook.co.uk for details.

This month’s recipe uses Northumberland game from Hadrian’s Larder, notably Pheasant Legs. Game from Northumberland is some of the best available, having a perfect natural habitat for species to thrive. The gamekeepers and estate managers across the county do a great job in managing the population of game which can then be used to provide wonderfully lean, tasty produce for us all to enjoy.

Hadrian’s Game Larder regularly attends Alnwicks Farmer’s Market. You can also pick up most of your veg from the market too.

Recipe: Pheasant & Apricot Tagine with Olives

Serves 4

Ingredients

8 Skinless Whole Pheasant Legs (Leg & Thigh), room temperature

2 Carrots, peeled & chopped

1 Aubergine, chopped

1 Courgette, chopped

1 Red Pepper, chopped20180805115106_img_0396.jpg

2 Red Onions, diced

1 Red & 1 Green Chilli

1 Cup Dried Apricots, diced

1 Cup Black Olives

½ Cup Plain Flour

¾ Pint Light Chicken Stock

Salt & Pepper

Olive Oil

For the Paste

4 Cloves Garlic

2 Tbsp Tomato Puree

1 Tbsp Honey

1 Tbsp Turmeric, Ground Cinnamon, Sumac, Chilli Flakes, Ground Ginger

2 Tbsp Olive Oil

Salt & Pepper

Method

Preheat the Oven to 160C.

Make the Paste: Crush the garlic in a pestle and mortar, then combine with the Tomato Puree and Honey. Add the Turmeric, Ground Cinnamon, Sumac and Chilli Flakes and gradually add the oil until a paste is formed, you may not need all the oil. Season with a little salt & pepper.

In a tray, add the plain flour and season with salt and pepper. Use this to coat the pheasant legs, making sure any excess is shaken off. In a tagine or casserole dish on a high heat add a few tbsp of olive oil and seal the pheasant on both sides for 3 minutes or until golden (This may need to be done in batches). Place on a tray and set aside.

 

 

In the same dish add a little more oil, reduce the heat to low and cook the onions until soft (about 10 minutes), adding a little salt and pepper. Once soft, add the paste and coat the softened onions and let cook for 3 minutes or until fragrant.

Add the chopped vegetables, coating them with the onion and paste, allow to cook for 5 minutes. Add olives and apricot and add 3/4 pint of light chicken stock. Bring to a simmer. Place the pheasant legs in ensuring they are submerged and drop in the 2 whole chillies. Place the lid on the tagine or casserole and allow to cook in the oven for up to 2 ½ hours or until meat falls away easily from the bone. Season to taste.

 

 

Serve with Rice, Cous Cous or Flatbreads and some chopped coriander.

20180805171245_IMG_0460

Thanks for Reading,

Paul

 

If you’d like more information about Paul’s Private Dining, visit my Facebook page: Paul’s Private Dining, Instagram: Paul’s Private Dining or Twitter @_privatedining.

 

 

Blog, Cookery, Lessons

Salmon with Vegetable Pilaf

How great has summer been so far? It’s felt continental at times with the amazing blue skies and soaring temperatures. Paul’s Private Dining has been busy with dinner parties and hosting classes at Outcook Cookery School.

Thanks to the climate this year, some of the vegetables available have been nigh on perfect in terms of texture, taste and quality.

This recipe makes enough for four people and incorporates great vegetables, some lovely Salmon and some store cupboard staples. It has a complex flavour profile made up of warming spices and sweet Salmon. This recipe will bring some additional heat to your palate and is ideal for entertaining.

 

You’ll be able to get most of the ingredients at the Market to create this dish, so you’ll be saving pennies and supporting local traders. Win Win.

   

Ingredients:

4 x 200g Salmon Fillets, skin-on

1 Red Pepper, Diced

1 Red Onion, Diced

1 Large Carrot, Grated

4 Cloves Garlic, crushed

Handful Babycorn, Sliced

Handful Spring Onions, Sliced

1 Lemon, Zest & Juice

¼ Cup Pomegranate Seeds

Coriander, rinsed, a bunch with a handful chopped

¾ Cup Basmati Rice, rinsed

1 Tsp Turmeric, 1 Tsp Ground Cumin

2 Cups Chicken / Veg Stock, hot

150g Natural Yoghurt

Salt, Pepper, Olive Oil

Preheat Oven to 180C. Score the Salmon Skin with a sharp knife. Season with Salt & Pepper and rub a little oil all over. Place on a baking tray lined with non-stick baking parchment, skin side up. Set aside.

In a non-stick pan on a low-medium heat (high sides), add a little oil, the garlic, red onion carrot, pepper and babycorn, salt and pepper and soften for 8 minutes. Stir every couple of minutes to avoid anything getting caught on the pan (you can add a splash of water to

prevent this).

Add the rice and stir through the vegetables. Give it 2 minutes to cook then add the Turmeric & Cumin and stir this through thoroughly. Adding a little stock here will prevent the spices from burning and becoming bitter. Give the spices a further 3 minutes then add the Rest of the stock. Bring to a boil for 1 minute then reduce to a simmer and pop a lid on the pan. Allow to cook according to packet instructions, normally around 12-15 minutes.

Once the lid is on the pan, put the salmon in the oven. This should take 12 minutes to cook.

Make the lemon coriander sauce by combining the zest and juice of a lemon with the yoghurt, a little salt & pepper and the small amount of chopped coriander.

Once the rice is cooked and the stock absorbed, add the pomegranate jewels and sliced spring onion to the pilaf.

To plate; Place the pilaf on the base of the plate or bowl, top with a Salmon fillet, add the yoghurt sauce and a small bunch of coriander.

IMG_20180627_193837_724

Enjoy with a glass of white wine or a cooling Gin & Tonic.

Thanks for Reading, Happy Rest of Summer

Paul x

If you’d like more information about Paul’s Private Dining, visit my Facebook page Paul’s Private Dining, Instagram Paul’s Private Dining or Twitter @_privatedining.

Blog, Cookery, Kitchens, Lessons

Recipe: Salmon Moqueca – A Taste of Brazil

So, who’s enjoying the Olympics in Rio?

Great Britain are doing amazing, there’s been some amazing displays such as the Dutch rider who went vertical in the velodrome and the horse dancing in time to Bon Jovi in the dressage.

In the spirit of Rio 2016, I thought I’d share this recipe for Moqueca, a Brazilian Fish Stew, packed with Latin temper and colour, its a great dish that can be created easily and is pocket friendly.  This recipe will do two people and is best enjoyed with crusty bread and a couple of beers!

Ingredients

2 Salmon Fillets, Skinless, Boneless

3 cloves garlic, crushed

1 small Onion, chopped

Juice of 2 Lemons

1 bunch Spring Onions, chopped

1/2 Yellow Pepper, sliced

1/2 Red Pepper, sliced

1 Tin Chopped Tomatoes,

1 Tbsp Smoked Paprika

1 tsp Chilli flakes

1 bunch of coriander, chopped

200ml coconut milk

Salt & Pepper

Olive oil

Method

Place the fish in a bowl and cover with garlic, lemon juice, salt & pepper ensure they are coated and set aside. In a large saucepan, add a couple of lugs of oil and place on a medium heat. Add the onion and allow to sweat for a few minutes until translucent. Add in the sliced pepper, smoked paprika, chilli flakes and salt & pepper. Allow to sweat for a further 5 minutes on a lower heat. Add in the spring onions and chopped tomatoes and bring to a simmer for 5 minutes. Add in the coriander (reserve a little for garnish). Remove half the mixture using a large spoon or ladel and set aside. Ensure the base of the pan is covered and add in the fish. Pop the reserved veg on top of the fish. Pour on the coconut milk and bring to a simmer. Allow to simmer for 15 minutes. Season according to your taste.

Espero que você goste.

Click below for a printable pdf.

moqueca brazilian fish stew