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Pan seared pheasant with a winter salad of beets and salsify with a cranberry jus

Posted on: March 10, 2011     |     0 comments

Ingredients

• 4 partridge breasts
• 4 slices of smoked bacon                          

Salad
• 200g baby spinach
• 8 baby beetroot
• 8 pearl shallots
• 3 salsify
• 2 cloves garlic
• 20g butter

Dressing
• 50ml rapeseed oil
• 2 cloves garlic chopped
• ½ chilli diced
• ½ lemon juice

Jus
• 50g cranberries
• 200ml jus

 

Method

Start by preparing your vegetables for the salad before cooking the pheasant. Your dish will take shape quickly as soon as you start to cook the partridge breasts.

Trim beetroot leaves and add to a pot of salted boiling water. Cook until tender and peel while hot.

Peel salsify cut into two inch sticks then poach in salted water with ½ a chilli until tender.

Peel shallots, leaving them whole.  In a hot pan gently fry in a table spoon of vegetable oil before adding butter and garlic. Place in preheated oven until cooked through. (around 5 minutes)

For the Dressing simply add all the wet ingredients to a mixing bowl. Whisk together and season to taste.

Season partridge breasts then wrap in the streaky bacon. Pan fry for 2 minutes each side to caramelise the bacon before moving to a preheated oven at 180°C for 3 minutes. Leave the breasts to rest for a further 5 minutes in a warm place.

Add cranberries to the jus and simmer for 5 minutes to infuse the flavour.

Plating Up

Dress the beets, salsify, shallots and spinach with the dressing. Arrange In the centre of the plate. Before placing the pheasant on the top of the salad. Drizzle the Cranberry jus around the plate and over the top of the salad and pheasant breasts.

About the chef

Robbie McGuinness started his career in the 4 Star Marriot Hotel in Glasgow. Over the years Robbie has worked in some of the top brigades the city has to offer and mentions well known Chefs like Guy Callister (Head Chef at Jamie’s Italian), Richard Lyth (Head Chef at  Menzies Glasgow) and Liz McGuegan (The Left Bank), as being great inspiration throughout his career.

We have had the chance to get some of Robbie's time and asked him some questions about his career as chef and his favourite dishes. Read our chef interview with Robbie McGuinness.

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