Celebrate the best of British
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Recipes
Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country's fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd's Pie or Apple Crumble, and giving them a modern twist?!
If you have children, consider involving them in the preparation of the meal - British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.
There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!
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Serves: 2
Prep time: 10 mins
Cooking time:10 mins
Ingredients
1 tbsp olive oil
2 pheasant breasts
1 small English Royal Gala apple, peeled, cored and cut into 12 wedges
100ml chicken stock
2 tbsp crème fraiche
2 tbsp fresh parsley, finely chopped
Method
- Put the oil in a small heavy-based frying pan over a high heat. Season the pheasant breasts well and place in the pan. Cook for 2-3 minutes on each side or until just cooked through and nicely browned. Set aside on a plate to rest for 5 minutes, covering with foil to keep warm.
- Meanwhile, place the apple wedges in the pan and cook for 1 minute on each side or until golden brown. Add the chicken stock and cook for 5 minutes or until the sauce reduces by about two thirds and the apple is tender. Turn the heat right down then stir in the crème fraiche and parsley.
- Season to taste.
- Cut the pheasant breasts into 4 diagonal slices and return to the pan, with any juices, to warm through. Serve with stewed red cabbage.
Tip: Add a splash of cider to the sauce for a more complex flavour.
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