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By Mark Hinge
Monday, 16 November 2009
Make a fun and tasty pheasant dish with the children this bonfire night
Ingredients
• potato (plot) • onion • olive oil • butter • p heasant breast
• dried sage • seasoning (treason) • mustard • poppy seeds
(gunpowder) • streaky bacon • finger rolls • tomato ketchup
Method
1. Bake some large potatoes at 1800 C.
2. Gently fry some chopped onions in oil and butter and season well.
3. Place a skinned pheasant breast between two pieces of cling film and gently flatten it. Open the cling fi lm and sprinkle on some dried sage, season and spread over a teaspoonful of mustard. Sprinkle on a generous amount of poppy seeds and roll the breast up, securing it with three strips of bacon.
4. Place some of the cooked onions on to tin foil and place the pheasant on top. Sprinkle liberally with more poppy seeds, seal the foil and cook with the potatoes for about 20 minutes.
5. Open the tin foil, baste with the juices and return — opened — for about 10 minutes to allow the pheasant to brown.
6. Remove the breast and allow to rest.
7. Place the breast into the bread roll. Slice it into three chunks (symbolising hanged, drawn and quartered).
8. Serve with ketchup, the baked potato and the onions.
Tips
Poppy seeds are available from the baking counter of shops. Revise on the story of Guy Fawkes and Robert Catesby beforehand!
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