John Blenkiron
Hearty seasonal pheasant dish featuring tarragon, potato, black pudding, savoy and kale
Ballotine
Blend 1x pheasant breast till smooth
Finely crush juniper berries using a broad knife blade
To make the mousseline fold in the tarragon, salt and pepper, ground juniper berries and cream with the blended pheasant breast
Cover a chopping board with cling film
Place 2 x slices of serrano side by side
Lay butterflied breast on serrano, spread with mousseline and roll tightly, tie ends with strips of cling film to make the ballotine
Steam for 10 minutes
Allow to cool and set for 30 minutes, remove cling film
Finely chop the savoy cabbage and then steam in an emulsion of 100ml of water and 50g of butter with a tight fitting lid until tender.
Chop the chestnuts and fold through the cabbage and season lightly
Roast the ballotine in foaming butter for 10 minutes at 180 degrees
Take a few kale leaves and deep fry at 180 degrees for 45 seconds, then place on kitchen towel
Madeira sauce
Lightly sweat chopped shallots, chopped garlic, tarragon and thyme in a teaspoon of butter, add tomato puree and cook for 30 seconds, add madeira, port and brandy and flambe, reduce by 50% then add chicken stock simmer till reduce by 30%, remove from heat
Potato and black pudding terrine
Grate the potato and crumble black pudding
Slice the shallots and gently cook in butter
Place the above ingredients plus thyme petals and salt and pepper in a vacpac bag, smooth out to a rectangle 8” x 8” and steam for 45 minutes then blast chill.
When chilled remove and portion into 3oz triangles and lightly fry to colour in a little butter
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