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Monday, 24 July 2006
A simple recipe for smoke fillets — smoke them in just 20 minutes
Ingredients (serves 4)
For the cure or marinade:
50g sea salt
50g brown sugar
2 teaspoons dried thyme
1 teaspoon dried sage
1 clove garlic, crushed
3 tablespoons sherry
4 pheasant breasts
Method
Step 1: Assemble the basic ingredients and remove the breast meat from a pheasant (see Freed from the freezer, 3 June).
Step 2: Mix the salt, brown sugar, thyme, sage and garlic in a bowl, adding the sherry, spoon by spoon. The mixture should resemble a rough paste.
Step 3: Spread the paste evenly over the fillets. Cover with cling film and leave in the fridge for two hours. Rinse the fillets with water and dry with kitchen paper.
Step 4: Sprinkle a very thin layer of smoking dust in the box.
Step 5: Place the fillets on the rack and close the lid. Light the burner and leave for 20 minutes, making sure the flame always stays alight.
Step 6: Serve the fillets. They can be eaten hot or cold.
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