Sprout soup

This recipe is very forgiving; you can vary the stock base, the proportions of the vegetables or the herbs you use, whether or not to include chestnuts or cream. 

INGREDIENTS:

  • 1 large onion
  • 1 tbsp vegetable oil
  • 1 tsp butter
  • 4 tbsp sherry (subst wine if no sherry available)
  • 250g brussels sprouts
  • 500ml stock (increase if you are not using chestnuts)
  • pinch of dried tarragon
  • 200g chestnut puree
  • salt and pepper
  • 4 tbsp single cream

METHOD:

  • Chop the onion, and fry gently in the butter and vegetable oil, for around 5 minutes, so that it starts to soften without browning.
  • Add the sherry, bring to the boil and when the alcohol has boiled off, add the sprouts, stock, tarragon and pureed chestnuts, and bring to a simmer. Simmer for around 15 minutes. 
  • Use a soup blender and whiz until smooth. Season and add the cream, if using. 

 

Pheasant with cloves, cinnamon and chestnuts

I came up with this recipe when we were given several frozen items from a friend who was moving.  We borrowed the recipe from Moro, and adapted it to what we had.

INGREDIENTS:

  • 6 tbsp olive oil
  • 150g panceta or other cured pork belly, finely sliced
  • 10 small shallots, finely chopped
  • 1 medium carrot, finely chopped
  • 3 cloves of garlic, finely chopped
  • 4 bayleaves
  • 1 cinnamon stick (although 1/2 tsp cinnamon would have been easier)
  • 1/2 tsp dried thyme
  • 1/2 tsp sweet smoked paprika
  • 4 cloves, roughly ground
  • 1 can of chopped organic tomatoes
  • 1 large pheasant, jointed
  • 200ml white wine
  • 1 jar of cooked chestnuts (Ronnie’s shop)
  • salt and pepper to season

METHOD:

  • In a large suacepan, heat half the olive oil and cook the panceta over a medium heat for five minutes
  • Add the chopped shallots, carrot, garlic and bay leaves and continue to cook for another 5-10 minutes, until the vegetables are soft and beginning to brown nicely
  • Add the cinnamon, thyme, paprika, cloves, stir for a little bit longer then add the tomatoes, turn the heat down low.
  • While the tomatoes are simmering, in a large flat pan, heat the rest of the olive oil, season the pheasant joints and fry until brown on all sides.
  • Add the legs/thighs and then the wine to the saucepan with the tomatoes, and simmer with the lid on for 45 minutes.
  • Add the roughly chopped chestnuts along with the pheasant breast meat, and cook slowly for another 10 minutes, with the lid off.
  • Check the seasoning, and allow to rest for around 10 minutes before serving

We had this with roast parsnips and mashed potatoes. And wine.