Apley Smoked Pheasant Recipes
Taste of Game Salad with Apley Smoked Pheasant
Ingredients (Serves 2)
Smoked pheasant breast salad
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INGREDIENTS (Serves 2) METHOD 100g smoked pheasant reheat the oven to 190°C (gas 5). Place the whole peppers on an breast, we used Apley oven tray, drizzle with olive oil, and toss in lightly-crushed garlic 100gSmoked smoked pheasant breast, we Preheat the 190°Cor (gas 5).thePlace the Farm’s Pheasant cloves. Place in the oven foroven 10-15to minutes, until skin comes used ripe Apley Farm’s Smokedaway Pheasant 1 sliced avocado easily. Peel thewhole peppers, cut themon inan halfoven and remove the seeds, then peppers tray, drizzle with 40g roughlyripe chopped slice into one-inch chunks. Mix the toss crème with the chipotle 1 sliced avocado olive oil, and infraiche lightly-crushed garlic– use toasted cashew nuts as much as you prefer. 40g roughly chopped cloves. Place in the oven for 10-15 minutes, 15g chipotle paste In a large bowl, add the salad leaves, avocado, cashew nuts, cucumber toasted cashew or until the skin comes away easily. Peel the 100ml crème fraiche nuts and spring onions. Toss in thinly-sliced pheasant breast and the peppers. 15g chipotle paste ½ sliced cucumber Dress with a little olive oil and cut limethem juice. in half and remove the peppers, 3 sliced spring onions Arrange neatly inseeds, a suitable bowl andinto garnish with crème fraiche. 100ml crème fraiche then slice one-inch chunks. Mix 100g salad ½ mixed slicedwinter cucumber the crème fraiche with the chipotle – use leaves 3 sliced spring onions as much as you prefer. 2 large sweet peppers 100g winter salad leaves 70ml olivemixed oil In a large bowl, add the salad leaves, ½ lime juicesweet peppers 2 large 2 garlic avocado, cashew nuts, cucumber and 70mlcloves olive oil Salt and pepper spring onions. Toss in thinly-sliced ½ lime juice 2 garlic cloves Salt and pepper
pheasant breast and the peppers. Dress with a little olive oil and lime juice.
Source: tasteofgame.org.uk
Arrange neatly in a suitable bowl and garnish with crème fraiche.
Apley Smoked Pheasant Canapés INGREDIENTS
METHOD
2 Smoked Pheasant breasts
Remove skin from Pheasant breasts
Peter’s Yard crackers ** Lady Hamilton’s Horseradish sauce* Lady Hamilton’s Onion Marmalade*
For smaller bite sized pieces, slice it crossways as finely as you can with a very sharp knife Spread a tiny amount of horseradish sauce on the cracker Add one slice of Smoked Pheasant
Notes *Use your chutneys or sauces from the Lady Hamilton range, avoiding any with flavours which overpower the subtle taste of the beechwood in which the Pheasant has been smoked **Experiment with the crackers you prefer - the taste of some may interfere with the taste of the Pheasant
Top with a tiny amount of the onion marmalade Serve immediately otherwise the crackers may soften after 30-60 mins
Apley Smoked Pheasant PatĂŠ INGREDIENTS
METHOD
2 Smoked Pheasant breasts, chopped (first remove skin)
Remove skin from Pheasant breasts
2 tablespoons soft cheese or goat’s cheese - adjust to get your desired consistency Lemon juice Freshly ground pepper Optional extras: 1 shallot, finely chopped 1 clove garlic, crushed 1 tablespoon parsley, chopped Leaves from sprig of rosemary
Roughly chop Put all ingredients into blender & blend until smooth It can be served immediately, but can be prepared 6hrs in advance if kept refrigerated
Apley Simple Smoked Pheasant Salad INGREDIENTS
METHOD
2 Smoked Pheasant breasts, chopped (first remove skin)
Remove skin from Pheasant breasts
Baby spinach leaves, watercress & rocket Papaya, peeled & diced 2 tablespoons of pistachio or pine nuts sprinkled on top Salad dressing of your choice Pinch of sea salt & coarse ground black pepper
Slice it crossways for smaller bite sized pieces Rinse & spin salad leaves Peel & dice the papaya, discarding the seeds Toss together the Pheasant, spinach, leaves, papaya, nuts, salt & pepper Top with salad dressing Serve immediately
Apley Smoked Pheasant with Lemon, Quinoa, Sweet Peppers & Peppercorn Sauce INGREDIENTS
METHOD
Smoked Pheasant breast, chopped 300 g cooked quinoa 200 g mango, finely diced 200 g cucumber, deseeded, diced 100 g cherry tomatoes, finely diced 1/2 pomegranate, seeds only 2 tbsp finely chopped spring onions 1 green chilli thinly sliced
Cook quinoa according to package directions. Approximately 1 cup quinoa to 2 cups water or for extra flavour cook in vegetable or chicken stock. Sieve the quinoa and spread on grease proof paper to dry.
Peppercorn Sauce
Add butter and shallots and sauce until soft. Pour in stock and lemon juice followed by double cream. Turn heat down to low and cook until desired consistency (about 2 minutes).
3 tbsp peppercorns 50 g butter 1 shallot, finely chopped 100 ml double cream 50 ml vegetable, chicken or beef stock Juice of half lemon
Peppercorn Sauce: Crush peppercorns lightly. Roast for 1 minute on medium heat.
Dress quinoa in serving platter with smoked pheasant slices on top. Drizzle with peppercorn sauce. Enjoy.
Apley Grilled Smoked Pheasant INGREDIENTS
METHOD
2 Smoked Pheasant breasts,
Remove the Smoked Pheasant from its packaging
chopped
Score the skin of the Smoked Pheasant three times Place under a hot grill [Salamander] for 1 min or until the skin is crispy Be careful not to heat the meat itself, which could dry the breast out Best served straight on freshly toasted granary bread or baguette To complement the Smoked Pheasant, finish off with some of Lady Hamilton’s Spiced Carrot Chutney or Onion Marmalade on top
How to order Phone: 01952 581 002 Email: enquiries@ApleyFarmShop.co.uk Text: 07739 320 314 www.ApleyOnline.com Onsite: Apley Farm Shop, TF11 9EF, UK Other stockists: See list on www.ApleySmokedPheasant.com
Apley Farm Shop ▪ Norton ▪ Shropshire ▪ TF11 9EF ▪ Open 7 days a week On the A442 between Telford & Bridgnorth ▪ 01952 581 002 ▪ 07739 320 314 enquiries@apleyfarmshop.co.uk ▪ www.apleyfarmshop.co.uk Badger Print & Design - 01952 730511