Pheasant & wild rice casserole

Pheasant & wild rice casserole

serves 6
400g/14oz pheasant, diced 250g/9oz wild rice 225g/8oz mushrooms, sliced 75g/3oz butter
1 onion, chopped 50g/2oz plain flour 300ml/10fl oz chicken stock 300ml/10fl oz milk
2 tablespoons chopped fresh flat-leaf parsley
50g/2oz slivered almonds, toasted salt and freshly ground black pepper
•Preheat the oven to 180°C/350°F/Gas mark 4.
•Poach the pheasant in simmering water for 1 hour or until tender.
•Prepare the rice according to the packet instructions.
•Sauté the mushrooms in half of the butter, then remove from the pan and reserve. Sauté the onion in the remaining butter until softened. Remove from the heat, and stir in the flour until smooth. Gradually stir the stock into the flour mixture, then add the milk. Return to the heat and cook, stirring constantly, until thick.
•Add the rice, mushrooms, pheasant and parsley, and season with salt and pepper. Transfer the mixture to a large casserole dish, and sprinkle with the almonds. Bake in the oven for 25–30 minutes. Serve hot.

Liver & macaroni casserole
serves 4
350g/12oz pigs’ livers,
400g/14oz canned chopped
thinly sliced
plum tomatoes
25g/1oz butter
2 teaspoons chopped fresh sage
2 onions, thinly sliced
100g/4oz macaroni
3 tablespoons plain flour
salt and freshly ground
150ml/5fl oz chicken stock
black pepper
•Preheat the oven to 180°C/350°F/Gas mark 4.
•Brown the liver in half the butter in a flameproof casserole dish for
1 minute on each side. Remove from the pan with a slotted spoon.
•Add the remaining butter, and sauté the onions for 3 minutes until soft and lightly golden. Add the flour and cook, stirring, for 1 minute. Blend in the stock and tomatoes. Bring to the boil, stirring, for 1 minute.
•Return the liver to the pan and add the sage and a little salt and pepper. Cover and cook in the oven for 1 hour.
•Cook the pasta until al dente. Drain. Stir into the casserole. Serve hot.

Liver hotpot
serves 6
500g/1lb 2oz lamb’s liver 25g/1oz plain flour
2 large onions, thinly sliced 850g/13/4lb potatoes,
thinly sliced
500ml/18fl oz lamb stock 6 rashers streaky bacon salt and freshly ground
black pepper.
•Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a large casserole dish.Remove the skin and tubes from the liver. Season the flour with salt and pepper. Dredge each slice of liver in the seasoned flour.
•Arrange layers of liver, onion and potatoes in the casserole dish, ending with a neat layer of potatoes. Heat the stock and pour in just enough to cover the potatoes. Cover the casserole dish and bake for about 1 hour until the liver is tender. Remove the lid and arrange the bacon rashers on top. Continue cooking, uncovered, until the bacon is crisp. Serve hot.

Calves’ kidney stew
serves 6–8
• Put the kidney in a bowl and cover
350g/12oz calves’ kidney,
with cold water and a good pinch
peeled and diced
of salt. Leave to soak while you
plain flour, seasoned with salt
prepare the vegetables, then drain
and freshly ground black
and dry with kitchen paper and
pepper, for coating
toss in the seasoned flour.
50g/2oz butter
• Melt the butter in a saucepan, add
100g/4oz onions, chopped
the kidney and vegetables, and
175g/6oz carrots, chopped
toss for 1–2 minutes in the butter.
1 turnip, finely chopped
Season with salt and pepper, and
3 celery sticks, finely chopped
add the stock. Bring to the boil,
1.7 litres/3pt beef stock
reduce the heat and simmer for
salt and freshly ground
45–60 minutes until tender.
black pepper
• Put the stew in a blender or food
processor, and blend for 2 minutes,
then reheat and serve hot.

Spicy goatmeat stew
serves 6
• Season the goatmeat with salt, put
900g/2lb goatmeat
in a deep heavy frying pan and
2 onions, sliced
add the onions, thyme, curry
1 teaspoon fresh thyme
powder and half of the oil. Cook
1 teaspoon curry powder
for 30–40 minutes until tender.
75ml/3fl oz groundnut oil
• In another pan, heat the remaining
225g/8oz fresh red chillies
oil, and fry the chillies and
900g/2Ib tomatoes
tomatoes for 20 minutes until fairly
200ml/7fl oz tomato purée
dry. Add the tomato purée and stir
salt and freshly ground
thoroughly, then add the fried
black pepper
goatmeat pieces. Simmer gently for
another 10 minutes, stirring
frequently until well blended. Drain
off any excessive oil that rises to
the top, and serve hot.

Guinea fowl stew
serves 4
• In a large frying pan, heat half of
50ml/2fl oz groundnut oil
the oil and brown the guinea fowl
900g/2lb guinea fowl, cut into
pieces, in batches if necessary,
bite-size pieces
with the thyme and curry powder.
1 teaspoon dried thyme
Remove to a plate and keep warm.
1 teaspoon curry powder
• Add the remaining oil to the pan
2 large onions, sliced
and sweat the onions and chillies
225g/8oz fresh red chillies,
for a few minutes, then add the
seeded and chopped
tomatoes and cook for about
900g/2Ib tomatoes
20 minutes until fairly dry. Add the
225g/8oz tomato purée
tomato purée, stir thoroughly and
2 garlic cloves
add the guinea fowl pieces.
2 onions, sliced
• Simmer gently for another
10 minutes, stirring frequently.
Serve hot.

Quail stew
serves 4
8 medium quails
1 tablespoon crushed garlic
1 tablespoon ground cumin
1 teaspoon tomato purée
1 tablespoon vegetable oil
1 teaspoon allspice
15g/1⁄2oz butter
4 green cardamom pods
2 large onions, finely chopped
salt and ground black pepper
•Wash the quails thoroughly inside and out, removing all fat from the tops and bottoms of the quails. Cut each quail in two, with bottoms and chests separated. Season with the cumin.
•In a large cooking pan, heat the oil and butter. Add the onions and garlic, and stir until the onions begin to brown. Put the quails in the pan, turning to brown all over. Next, add the tomato purée, cover the pan and reduce the heat. Season with salt and pepper, and add the allspice, cardamom and enough boiling water just to keep a thick sauce. Leave to cook for 30 minutes until well done.
•Remove the cardamom, and serve hot.


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