Chicken & Leek "Lie-Pie"
Rosemary Seasoned Wild Pheasant with Roasted Grapes and a Savory Shallot Pan Sauce
You may think that eating seasonally through the winter months require a bit more experience or experiments! But there's so many great options out there that are unique to this cold season. Pheasant is aplenty for this time of year, but it does have a tendency to dry out, as it is quite easily overcooked. I seal them in a very hot pan first to stop them drying out in the process. And of course root vegetables too, like parsnips and carrots. Follow the steps below and the result will be a happy, unique and tasty winter warmer...
Please note this method is an easy way to cook indoors at home, but I use my smoker outside all year round for EVEN better results. Smoking meat on a smoker outdoors is an entirely different method... Recipe in a future book ;-)
Homemade BBQ Rub:
4 tablespoons brown sugar
4 tablespoons paprika
A generous amount of black pepper all over
1 tablespoon sea salt
1 tablespoon chilli powder
1 tablespoon garlic powder
2 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
(for approx 1kg brisket, increase measurements for larger size)
Brisket is a tough and hard-working slab of meat, so it needs some time and love to bring out its flavour - but when you do the flavour is incredible. This recipe is very straightforward and easy, so don't feel daunted that the time means too much effort, it's super simple! I prefer to use a smoker but this guide is for an indoor cook!
This is perfect all year round; for summer (best cooked on the BBQ though) or using the above procedure for winter or if you don't have a smoker!
CHICKEN & MUSHROOM WITH CIDER
Simply put 1kg of whole chicken legs into your slow cooker, with 300g of mushrooms (sliced), 400ml of a good cider (may I recommend New Forest Cider available at The Cider Pantry in Burley, New Forest), with sprinkle of thyme and oregano, then season to taste with salt and pepper - simple! Cook of high for one hour then reduce to low for around five hours. Once done, add five tablespoons of double cream and two teaspoons of English mustard, mix in and add flour if necessary to thicken. It's meals like this that make fat loss / weight loss easy - and also make Autumn feel a little warmer. Another very healthy recipe for my approach to a Happier, Healthier and Greener lifestyle!