Tag Archives: mushroom

Roast Pheasant with Mushroom & Mustard Sauce

Roast PheasantHappy Saturday – it is Saturday down here in NZ and Australia! For those of you for who it is still Friday – remember it’s not long until it will be Saturday – and think of us when you are still enjoying Sunday, because it will be Monday here!

No matter which day it is, no doubt many of you, like me, will be heading out this weekend to your local food market to pick up your supplies for the week.

Last week at the Napier Urban Food Market, Manurau Game Birds had frozen pheasants on special and from what Rodney was telling me I think they will have them again today. I picked one up last week and it was so good I am planning to get another today

Game birds can be a little tricky to cook, but the way I have cooked this pheasant will ensure a perfect result every time – breaking the bird down and roasting the legs for longer then breast gives tender legs and moist delicious breast meat. I found this method on the BBC website.

Generally pheasants are not very large birds – the ones I am getting are 800g to 1kg – and one bird generously feeds two people with each person getting a leg and a breast.

Roast Pheasant with Mushroom & Mustard Sauce

This recipe can easily to be adapted for however many you are feeding.

Serves 2

1 (about 1kg) pheasant
2 tbsp flour seasoned with a good grind of sea salt
vegetable oil
PHEASANT STOCK
pheasant carcass and wings, chopped
1 onion, chopped
1 carrot, chopped
2 sticks celery, chopped
1 cup white wine
MUSHROOM & MUSTARD SAUCE
1 shallot, finely chopped
100g button mushrooms, sliced
½ cup white wine
¼ cup white wine vinegar
1 cup pheasant stock
2 tsp Dijon mustard
½ cup cream
sea salt

1              Prepare the pheasant – see note below. Do not discard the carcass and wings. Set prepared pheasant aside.

2              For the stock, heat a large frying pan over a high heat, add a little oil and swirl to coat base of pan. Add pheasant carcass and wings and cook, turning frequently, for 5 minutes or until well browned. Add onion, carrot and celery and cook, stirring
occasionally, for 5 minutes. Stir in wine and ½ cup water, bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until liquid reduces and is releasing a good aroma.

3              Strain stock and discard pheasant carcass and vegetables. Set liquid aside – you should have about 1 cup. Skin the fat from the top of the stock before using, to get the fat to set quickly place in the freezer for 20-30 minutes.

4              Preheat oven to 200°C. Place flour in a plastic bag, add pheasant and toss to coat lightly. Shake off excess.

5              Heat an ovenproof frying pan over a medium-high heat, add little oil and a knob of butter and swirl to coat base of pan. Add pheasant legs and breast, skin side down and brown on all sides.
Remove breasts and set aside.

6              Transfer frying pan to oven and cook pheasant legs for 12 minutes, add breasts and cook for 8 minutes longer. Remove
pheasant from pan, place on a plate, cover and allow to rest for at least 5 minutes, then keep warm while making sauce.

7              For the sauce, place shallot and mushrooms in the pan in which the pheasant was cooked, place over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables soften. Add wine and bring to the boil, then stir in vinegar and
continue to cook until liquid has almost evaporated and is syrup. Stir in stock and bring back to the boil, simmer, stirring occasionally, for 5-7 minutes or until reduced to about one-third. Stir in cream and mustard and cook, stirring frequently, for 3-4 minutes longer or until sauce thickens. Season to taste with salt.

8              To serve, carve breast from the bone to give two pieces. Cut each breast into thick slices. For each serving, place a leg and a sliced breast on each plate and top with sauce.

To prepare the pheasant: Cut the legs and thighs away from bird, but leave the breast meat attached to the ribcage. Cut away the back and cut off the wings using strong kitchen scissors.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Bacon, Mushroom & Tomato Sauce

Bacon, Mushroom & Tomato Sauce

This recipe is really just my Easy Homemade Tomato Sauce taken to another level.

This sauce is a great way to give an otherwise ordinary meal a great flavour and colour boost – on this occasion I served it over pan-fried steak, but it also goes well with lamb, chicken, pork or fish. Or try it over roasted vegetables or tossed through pasta – in fact it is such a versatile sauce that once you have it in your repertoire you will find yourself making it time and again.

Bacon, Mushroom & Tomato Sauce

Makes about 3 cups

1 tbsp olive oil
1 large onion, diced
250g button mushrooms, sliced
2 rashers bacon, chopped
2 cloves garlic, finely chopped
¼ cup chopped flat-leaf parsley
½ cup dry white wine or stock of your choice
440g can diced tomatoes
2 tbsp tomato paste

1              Place oil and onion in a saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onions are soft and translucent.

2              Increase heat, to medium-high, add mushrooms, bacon and garlic and cook, stirring occasionally, for 5 minutes or until
mushrooms give up their juices and they evaporate.

3              Stir in parsley, then add wine and simmer for 2-3 minutes or until slightly reduced. Stir in tomatoes and tomato paste, half fill can with water and swirl, then stir into tomatoes. Bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until sauce reduces and thickens.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Toasted Mushroom, Ham & Cheese Sandwich

Toasted Mushroom & Cheese Sandwich 006aSandwiches such as this are one of my go tos – they are great when you need a light meal for whatever reason.

We had been out for lunch so at 6 o’clock didn’t feel like anything at all, but by 8 o’clock felt peckish so from what was in the fridge and freezer this was a delicious light snack to keep us satisfied until morning.

Toasted Mushroom, Ham & Cheese Sandwich

Use a sandwich press if you have one for cooking this sandwich.

For each sandwich

butter, softened
1 large Portabello mushroom, thinly sliced
1 slice ham
few slices pickled jalapeno (optional)
50g grated Hohepa Herb & Garlic cheese

1              Melt a little butter in a non-stick frying pan over a medium heat. Add mushroom and cook, stirring frequently, for 5 minutes. Remove from pan and set aside. Wipe pan clean.
2              Top one slice of bread with ham, jalapeno, if using,
mushroom and cheese, then with remaining slice of bread. Butter outside of sandwich.
3              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 2-3 minutes or until golden on one side. Turnover and repeat – the sandwich should be golden on the outside with the filling heat through and cheese melting.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Toasted Spinach, Cheese & Mushroom Sandwich

Spinach, Cheese & Mushroom Sandwich 008aThe combination of spinach and mushroom is one which I love, then add in some cheese and wow.

This sandwich came about when I realised that I had spinach and rocket in the fridge that would go to waste if I didn’t use it and I hate wasting good food.

Toasted Spinach, Cheese & Mushroom Sandwich

For each sandwich

olive oil
1 small clove garlic, chopped
1 handful spinach leaves, roughly chopped
1 handful rocket leaves, roughly chopped|
butter
2 thin slices bread of your choice
1 large Portabella mushroom, thinly sliced
30g grated Hohepa mozzarella
30g grated Hohepa Herb & Garlic cheese

1              Heat a non-stick frying pan over a medium heat. Add a little oil and swirl to coat base of pan. Add garlic and cook for 1 minute.
2              Add spinach and rocket, cook, tossing for 2-3 minutes or
until just wilted. Remove from pan and set aside. Wipe pan clean.
3              Top one slice of bread with cheeses, mushroom and spinach mixture, then top with remaining slice of bread. Lightly butter
outside of sandwich.
4              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 2-3 minutes or until golden on one side. Turnover and repeat – the sandwich should be golden on the outside with the filling heat through and cheese starting to melt.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Quesadilla (Mexican Toasted Cheese Sandwich)

Quesadilla (Mexican Toasted Cheese Sandwich)

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

Mozzarella Chorizo Sandwich

Mozzarella Chorizo Sandwich