WHOLE ROASTED PHEASANT | GAME RECIPES | JAMIE MAGAZINE RECIPE
Use a digital thermometer probe to ensure the meat is cooked to perfection.
Total Time 2 hours 35 minutes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 170ºC/325ºF/gas 3.
- Peel and halve the carrot lengthways, then peel and thinly slice the onions.
- Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them for you).
- Place a shallow, heavy-based casserole dish over a medium–high heat, add 50g butter and brown the legs, skin-side down. Flip and repeat on the other side.
- When they are brown all over, remove from the pan, add the carrot and onion, reduce the heat to low, pop on the lid and cook slowly for 30 minutes, stirring occasionally.
- Add the vinegar and wine, then reduce by half. Return the legs to the pan, skin-side up. Add the thyme and pour over the stock to almost cover. Bring to a simmer, pop on the lid and cook in the oven for 1½ hours, until you can pull the meat from the bone.
- Leave the dish in the oven but take off the lid so that the skin on the legs colours and crisps up, then remove from the oven, season and keep warm. Reduce the oven to 100ºC/gas ¼.
- Place a heavy-based frying pan over a medium–high heat and colour the crown on all sides.
- Add the remaining butter, reduce the heat and continuously baste the birds. Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºC. Carve and serve with seasonal veg.
Nutrition Facts : Calories 530 calories, FatContent 35.9 g fat, SaturatedFatContent 17.4 g saturated fat, ProteinContent 39.2 g protein, CarbohydrateContent 9.6 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent - g salt, FiberContent g fibre
THYME & GARLIC TURKEY CROWN RECIPE | BBC GOOD FOOD
Enhance your roast turkey with the flavours of thyme, garlic and lemon this Christmas. Serve this crowd-pleasing festive main with our stuffing balls
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield Serves 6-8
Number Of Ingredients 5
Steps:
- If you have the time, do this step the day before you want to roast the turkey crown. Strip the leaves off most of the thyme, reserving a few sprigs, and mash with the garlic, lemon zest and a small pinch of salt using a pestle and mortar. Put half the mixture in a bowl, then add more salt and continue mashing. Sit the crown in a roasting tin and season with the mix, rubbing it all over the skin and under the crown. You can cover and chill the crown for up to 24 hrs at this stage. Work the butter into the remaining mix and chill this, too. If you don’t have enough time, you can do this prep on the day.
- Remove the turkey crown and the flavoured butter from the fridge an hour or two before roasting. Heat oven to 200C/180C fan/gas 6. Smear the butter all over the turkey skin and roast the turkey for about 1 ½ hrs, basting every 30 mins or so until golden and cooked through – a digital cooking thermometer should read 70C when inserted in the thickest part of the breast. Leave to rest for at least 20 mins before carving.
- Save the juices from the tin to add to the gravy, which can be made ahead (alternatively, make the gravy in the tin). As an optional flourish, halve more lemons and sear the cut sides in a hot pan until lightly charred. Serve the turkey crown surrounded by fresh thyme sprigs, the charred lemon halves, if you want, and stuffing balls.
Nutrition Facts : Calories 283 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 0.1 grams sugar, FiberContent 2 grams fiber, ProteinContent 42 grams protein, SodiumContent 2 milligram of sodium
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CARAMELISED ONION & THYME SAUSAGE ROLLS - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 40 minutes
Category Buffet, Side dish, Snack
Calories 273 calories per serving
- Heat the oven to 200C/180C fan/gas 6. Squeeze the meat from the sausages into a bowl and mix with the chutney, mustard and thyme. Unravel the pastry and roll out until one side measures 43cm. Arrange the sausagemeat down the centre of the pastry. Use the egg to brush along the bottom of the pastry. Bring the pastry around the meat, and seal the edges with a fork, then cut into eight. Brush with a little more egg and sprinkle with the poppy seeds. Transfer to a lined baking sheet and cook for 25 mins or until golden.
RECIPE: CLASSIC GLUTEN-FREE STUFFING | WHOLE FOODS MARKET
From wholefoodsmarket.com
Total Time 1 hours 15 minutes
Calories 180 calories per serving
- Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes.
STUFFED WHOLE CABBAGE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 02 hours 15 minutes
Category Dinner
Cuisine Europe, German
Calories 306 calories per serving
- Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6 inches to overhang edges of bowl. Place cabbage in bowl with core facing up. Remove core and center of cabbage, leaving a 1-in. shell. Discard core; chop center cabbage leaves. , Heat large skillet over medium heat; add oil. Cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes. Remove from the heat and cool slightly. In a small bowl, combine beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper. Spoon mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling. , Place 1 cup water, remaining chopped cabbage and remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil. Reduce heat; simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165°, 1 - 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm. , Combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly. Boil until thickened, about 2 minutes. Cut cabbage into wedges; serve with sauce and Parmesan cheese. If desired, sprinkle with fresh thyme and oregano leaves.
WHOLE ROASTED PHEASANT | GAME RECIPES | JAMIE MAGAZINE RECIPE
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 530 calories per serving
- Preheat the oven to 170ºC/325ºF/gas 3.
- Peel and halve the carrot lengthways, then peel and thinly slice the onions.
- Take both legs off the birds and snap off the back bone at the base of the breastbone (or get your butcher to prepare them for you).
- Place a shallow, heavy-based casserole dish over a medium–high heat, add 50g butter and brown the legs, skin-side down. Flip and repeat on the other side.
- When they are brown all over, remove from the pan, add the carrot and onion, reduce the heat to low, pop on the lid and cook slowly for 30 minutes, stirring occasionally.
- Add the vinegar and wine, then reduce by half. Return the legs to the pan, skin-side up. Add the thyme and pour over the stock to almost cover. Bring to a simmer, pop on the lid and cook in the oven for 1½ hours, until you can pull the meat from the bone.
- Leave the dish in the oven but take off the lid so that the skin on the legs colours and crisps up, then remove from the oven, season and keep warm. Reduce the oven to 100ºC/gas ¼.
- Place a heavy-based frying pan over a medium–high heat and colour the crown on all sides.
- Add the remaining butter, reduce the heat and continuously baste the birds. Once they’re golden and crispy, cook in the oven until the temperature in the thickest part of the breast reaches 59ºC. Carve and serve with seasonal veg.
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ROAST LEEKS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 76 calories per serving
- Preheat your oven to 200°C/400°F/gas 6. I like to serve 4 or 5 baby leeks per person, depending on their size. Lightly trim both ends and peel back the first or second layer of leaves and discard. Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften - this is called blanching. Drain them well (if there's too much water in them they won't roast properly) and toss in a bowl with a good lug of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic. Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!
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