Potted Pheasant Paté

It is the second time we make this delicious pheasant paté and it is just so damn good that we are going to make yet another portion tomorrow or the day after tomorrow, so that we can serve it for appetizers on New Years Eve before heading to the restaurant where we are going to eat this year.

We made it for the first time last winter and ate it in days, but never got time to make another portion as Christmas was coming. This year we have bought three pheasants and until now we have only used one, so there is plenty of pheasant meat to make another two portions so that we can spoil friend and family when they come over for a glass of red wine and a pheasant crostini 🙂

 

Ingredients (2 pots)

Pheasant Stock

1 pheasant, bones only

1 cup celeriac, diced

1/2 cup carrots, diced

1 cup onions, diced

10-15 peppercorns

Herbs (thyme, rosemary and bay leaves)

Water

 

Paté

1 pheasant, meat

1 large onion

3 cloves garlic

1 tbsp. duck fat

Salt and pepper

1 cup red wine

2 cups pheasant stock

2/3 cup bacon, diced

1/2 tsp. nutmeg, ground

1/2 tsp. black peppercorns

1/2 tsp. star anise

4 bay leaves

 

Stock

Skin and debone the pheasant – only the breast and leg meat is required for this recipe. Make sure that you have cleaned it thoroughly for feathers. Put away the pheasant meat while you make the stock.

Place the carcass and drumsticks in a sauce pan and cover it with water. Bring it to a boil while keeping an eye on it. Just before it begins to boil, all the impurities will come to surface – remove the impurities with a spoon so that your stock gets clear and pretty.

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Add all the vegetables, peppercorns and herbs and let cook for one hour.
Strain the stock from the vegetables after an hour and continue to cook until the stock has reduced to the needed 2 cups (approximately 2 hours at medium-low heat).

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Paté

Roughly chop onion and garlic cloves. Melt half of the duck fat and soften onion and garlic until the onions get a clear and shiny surface. Add the red wine and reduce until almost all the wine has evaporated. Add the stock and reduce again. You should end up with a approximately 1 cup of onion/stock.

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While you reduce the stock you can prepare the meat. Mince the pheasant meat, diced bacon and the remaining duck fat on a coarse mince setting. Grind the peppercorns together with nutmeg and anise using a pestle and mortar. Add to the minced meat together with the stock reduction and pass it through the mincer again.
Season with salt and pepper and stir to combine all ingredients evenly.

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Take a small amount of the mixture, fry if and taste. Season more if required.

Divide the mixture into two sterilized pots – be careful not to over fill the pots, otherwise the mixture will bubble over. Place two bay leaves in the top of each pot before putting the pots a bain-marie (water bath). Place the jar lids in a position where they can be closed quickly as soon as the come out of the oven.

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Cook in the oven at 320F for 60 minutes. Remove from the oven, seal the jar immediately and leave to cool. Unopened the paté can be stored at room temperature for up to 4 weeks – this, of cause. depends on weather you have used sterilized pots or not. Fridge when opened.

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Serve on a piece of toast as an appetizer for new years eve, birthday dinner or just for you and loved once on a cozy winter night with a glass of good red wine 🙂Pheasant Paté 24

Bon Appétit!

 

Ingredients (2 pots)

Pheasant Stock

1 pheasant, bones only

2.5 dl celeriac, diced

1.25 dl carrots, diced

2.5 dl onions, diced

10-15 peppercorns

Herbs (thyme, rosemary and bay leaves)

Water

 

Paté

1 pheasant, meat

1 large onion

3 cloves garlic

1 tbsp. duck fat

Salt and pepper

2.5 dl red wine

5 dl pheasant stock

1.6 dl cup bacon, diced

0.5 tsp. nutmeg, ground

0.5 tsp. black peppercorns

0.5 tsp. star anise

4 bay leaves

Classic Chicken Caesar Salad

A while ago we decided to make a classic chicken caesar salad and began to search the internet to find the ideal recipe. We found dozens of recipes but only court our attention and that was a recipe from Seattle Foodshed. It was a classic caesar salad with out the chicken, but as we were going to have the salad as a our main course we added grilled chicken.

The recipe is very easy and it doesn’t take long to make, but be careful when making the dressing. Hope that you will love it as much as we do 🙂

 

Ingredients (2 servings)

2 chicken breasts (organic if possible)

1/4 tsp. chili flakes

Salt

Pepper

 

Salad:

1 head romaine lettuce

1 lemon, juice

1 garlic clove

1 egg

2 anchovies

1/4 cup olive oil

1/2 cup parmesan cheese, grated

Salt

Pepper

 

Croutons:

1/2 loaf of ciabatta

3 tbsp. olive oil

Salt

Pepper

 

Cut the ciabatta into 1-inch cubes and roast in medium-hot olive oil until crisp and slightly browned. Season with salt and pepper.

Season the chicken with salt, pepper and chili flakes and grill it on both sides until it is well done – approximately 10-12 minutes on each side depending on the size. Cover in tin foil when grilled and let rest while preparing the rest of the salad.

Rinse the lettuce in cold water and it drip off. Tear the dried lettuce into bite-sized pieces and place in a bowl.

Blend together egg, lemon juice, garlic clove and anchovies until smooth. If you use a food processor, pour the olive oil slowly into the mixture while the processing. If you use a hand blend, transfer the mixture to a bowl and slowly pour in the olive oil while whisking. Using the last of the two methods you will need to whisk a lot, but it is not impossible 🙂 Stop whisking when all the olive oil has been absorbed – over whisking will ruin the dressing!! When finished whisking add 1/8 cup of grated parmesan and season with salt and pepper.

Pour the dressing over the shredded lettuce and mix well. Place the lettuce mixture on two plates and sprinkle with the remaining parmesan cheese. Slice the chicken breast into thin slices and place on top of the salad together with the croutons.

Serve for lunch or as a light dinner 🙂

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Bon Appétit!

Ingredients (2 servings)

2 chicken breasts (organic if possible)

1/4 tsp. chili flakes

Salt

Pepper

 

Salad:

1 head romaine lettuce

1 lemon, juice

1 garlic clove

1 egg

2 anchovies

0.6 dl olive oil

50 g parmesan cheese, grated

Salt

Pepper

 

Croutons:

1/2 loaf of ciabatta

3 tbsp. olive oil

Salt

Pepper

 

Buffalo Chicken Wing with Blue Cheese Dressing

Buffalo chicken wings with blue cheese dressing is definitely among our favorite appetizers and are perfect to serve with cold beers on the sunny day 🙂

Normally we would make the wing sauce our self, but last week we visited Chili House and found this wing sauce which we wanted to try. It tasted exactly as expected and we will definitely try to make our version, as this bottle was quite expensive.

If you don’t have the patience or the kitchen skills needed to make the wing sauce your self, the one used here is a great alternative, which can be bought at the stores webshop.

 

Ingredients (4 servings)

12 chicken wings

3 tbsp. olive oil

Salt

Pepper

1 cup chicken wing sauce

1/2 cup sour cream

1 tbsp. blue cheese

 

Begin by firing up the grill. While the charcoal gets ready, you can prepare the chicken wings.

Grease the olive oil and season with salt and pepper.

Grill the greased chicken wings at 400F for about 60 minutes. Then place the grilled chicken in a mixing bowl and pour over the wing sauce – mix well.

Then place the chicken wings right above the charcoals for a few minutes. Take the wings off the grill and let rest while making the blue cheese dressing.

Whisk together sour cream and blue cheese. If you have trouble dissolving the blue cheese, you can press the blue cheese chunks up agains the side of the bowl with a rubber spatula.

Serve with a cold beer 😀

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Bon Appétit!

Ingredients (4 servings)

12 chicken wings

3 tbsp. olive oil

Salt

Pepper

2.5 dl chicken wing sauce

2.5 dl sour cream

1 tbsp. blue cheese

 

Chinese Barbecue Pork Burrito

Chinese barbecue pork burrito is a combination of the asian and the mexican kitchen, which might sound a bit odd but it tasted delicious. Serve it as an appetizer on game sunday or make it for your work lunch – your colleagues will envy you when they smell the combination of the asian spices inside a wheat tortilla.

There are not an awful lot to say about this recipe other than: “taste it, we’ll guarantee that you’ll love it”.

 

Ingredients (4 small burritos)

4 small tortilla pancakes

3/4 pound pulled pork (other kinds of pork can be used as well)

1/2 cup chinese barbecue sauce

1 small red onion

1 avocado

3 tomatoes

1 lime

 

Preheat a pan with a bit vegetable olie and add meat. If you use pulled pork, the meat is already cooked and therefor only needs to be heated. If you chose to use raw meat it should be roasted carefully with salt and pepper. When the meat is warm/cooked add the chinese barbecue sauce and let cook for a few more minutes.

While the meat and sauce cooks, chop the tomatoes, onion and avocado and warm the tortillas in the oven (they only needs a minute or two).

Now you are ready to fill your tortillas with the most juicy and delicious chinese barbecue pork, onion, tomatoes, avocado and lemon juice.

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Bon Appétit!

Ingredients (4 small burritos)

4 small tortilla pancakes

340 g pulled pork (other kinds of pork can be used as well)

1.25 dl chinese barbecue sauce

1 small red onion

1 avocado

3 tomatoes

1 lime