cultureFEBRUARY10
72
MAIN
Traditional Roast
Pheasant
(Serves 4)
2 dressed hen pheasants
4 rashers streaky bacon
4 large potatoes
1 bunch watercress
� pint milk
1 onion
1 bay leaf
2 cloves
6 slices white bread (crumbled)
4oz butter
1� pint good chicken stock
1 glass Port
METHOD
Pheasant:
Place pheasant on tray, rub with
2oz of butter and season with salt
and pepper.
Place in hot oven, 250C, for 35
minutes. Leave to rest for 20
minutes in warm place.
Game Chips:
Slice potatoes very thinly, wash
well, then deep fry at 170C until
crispy.
Bread Sauce:
Boil milk, onion, bay leaf, cloves.
Pour on to breadcrumbs, stir well,
season and add butter.
Port Gravy:
Remove pheasant from tray, swill
with Port and then add to chicken
stock, reduce to sauce.
Serve with fresh watercress.
DESSERT
Northumberland Burnt Cream
with Vanilla Shortbread
(Creme Brulee)
(Serves 4)
INGREDIENTS
1 pint good local double cream
2 vanilla pods
6 egg yolks
3oz caster sugar
2oz icing sugar
METHOD
Boil cream with vanilla pods. Whisk egg yolks
and caster sugar together. Pour over milk and
whisk well. Pour into brulee dishes. Cook in bain
marie (water bath) for 15 minutes at 120C until set.
Be careful, overcooked brulee is not good. When
cool, dust with icing sugar. Place under hot grill to
caramelise.
SHORTBREAD:
1� lb corn flour
� lb plain flour
1 block butter
8oz caster sugar
Seeds from vanilla pod
Cream butter and sugar with vanilla, add flour
and knead together. Roll out to �in, cut and prick,
bake at 180C for 15 minutes.

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