12th December 2011
Pheasant Kiev with a Pheasant Scotch Egg by Ross Pike
Ross Pike's big-flavoured regional recipe for pheasant kiev from week six of Britain's Best Dish - The Chefs, won him a place in the quarter final. Ross is head chef at The British Larder in Bromeswell, Suffolk.
Serves 4
For the pheasant legs
4 pheasant legs
2 garlic bulbs, cloves peeled and lightly bashed
Sprig of thyme
300g duck fat
For the pheasant Scotch eggs
4 pheasant’s or hen’s eggs
200g Cumberland sausage meat
2 garlic cloves, peeled and crushed
2 tsp ground fennel seeds
4 tbsp finely chopped mixed herbs, such as parsley, chives and chervil
Sea salt and freshly ground black pepper
100g seasoned plain flour
2 eggs, beaten
400g Panko breadcrumbs
500ml vegetable oil
For the pheasant Kiev
4 pheasant breasts, skin removed
2 head of garlic, peeled
60g flat-leaf parsley, chopped
200g unsalted butter, room temperature, plus extra for frying
120g seasoned plain flour
2 eggs, beaten
200g Panko breadcrumbs mixed with grated zest of 1/2 lemon
Rapeseed oil
100g curly kale, stalks removed
For the cress salad
1 tsp Dijon mustard
85ml vegetable oil
2 tbsp white wine vinegar
40g mixed cress salad
1. For the pheasant legs, preheat the oven to 160°C (Gas 3). Submerge the pheasant legs, garlic and thyme in the duck fat in a roasting tin and cook in the oven for 4–5 hours. Flake the meat off the bone and separate into 100g for the Scotch eggs and 50g for the cress salad. Store in the fridge until needed.
2. To make the pheasant Scotch eggs, soft boil the eggs by placing them in a pan of cold water, bringing to the boil and simmering for 6 minutes for pheasant eggs and 7 minutes for hen. Mix the flaked pheasant leg meat with the sausage meat, garlic, fennel seeds, herbs and seasoning.
3. Plunge the eggs into iced water to stop cooking and ensure a soft boil. Carefully peel the soft-boiled eggs and then pack the meat around them and shape into a ball. Leave in the fridge for 15–20 minutes to set.
4 To make the pheasant Kiev, take each pheasant breast and, without breaking through the flesh, use a boning knife to make an incision though the fattest part of the meat under the inner fillet. Use a pestle and mortar to crush the garlic with a pinch of sea salt and a pinch of pepper. Mix with the softened butter and chopped parsley and transfer to a disposable piping bag. Pipe the butter into the cavity of each pheasant breast and chill in the fridge for 30 minutes.
5. Preheat the oven to 180˚C (Gas 4). Dip the pheasant breasts in the flour, then in the beaten egg and, lastly, press into the breadcrumbs with lemon zest. Chill in the fridge for 10 minutes. Pan fry the pheasant breasts in a dash of the oil and a knob of butter for 1–2 minutes on each side or until golden all over. Transfer to the oven and cook for 8 minutes. Blanch the kale in boiling salted water, and then refresh in iced water. Dress with rapeseed oil and season with salt and pepper. Keep the oven switched on.
6. For the cress salad, make a vinaigrette by whisking the mustard, oil and vinegar together with 40ml of water. Season with salt and pepper.
7. Just before serving, roll the Scotch eggs in the seasoned flour, then the beaten egg and finally the breadcrumbs. Heat the oil to 160°C in a large pan or a deep fryer, then deep fry the eggs for 2–3 minutes until golden brown and transfer to the oven for 4 minutes to finish.
8. To serve, dress the mixed cress salad and divide between warmed plates together with the curly kale. Cut each Kiev in half and place on the kale. Then cut the Scotch eggs in half, season the yolk with salt and pepper and place on top of the salad.
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Ross' recipe from Britain's Best Dish - The Chefs, along with the other recipes featured in the show, can be found in the sumptuous new recipe book Britain's Best Dish - The Chefs.