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Newsletter January 2007

Modern Country Living - Domestic Bliss

Game On: Happy New Year

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It is the time of year when all the excesses of Christmas catches up. My advice is to eat more healthily, (the recipe below is quite low(ish) in fat), take more exercise and order the latest James Bond and just keep on replaying it – if you are a girl Daniel Craig will do it for you and if you are a boy the Bond girls will spur you on to loose those extra pounds. Everyone’s a winner! PS another year gone can be a bit depressing – I recently found out I am older than the new James Bond! Then again perhaps he could do with some mothering….

Chinese Spiced Pheasant with Plum Sauce

Serves 6

2 large Pheasants – about 3 kg
300ml Sweet Indonesian Soy Sauce kecap manis
400ml chicken stock
120ml honey
60g brown sugar
1 whole star anise
1tsp Chinese 5 spice powder
6 whole spring onions, trimmed
150ml sherry
3 cloves garlic
4cm piece of ginger, grated
600g plums, stoned and halved

Put all of the ingredients except for the pheasants and plums into a large casserole with a lid and bring to the boil. Stir until all of the sugar has dissolved. Add the pheasant to the pot breast side down and bring back to the boil. Transfer the pheasants to a pre heated oven 180c for 1 hour. After one hour, turn the birds over and add the plum halves and carry on cooking for another30- 45 minutes. Remove the casserole from the oven and remove the pheasants and plums to a warmed serving dish and cover with foil. Rest for 15 minutes. While the birds are resting, bring the sauce back to the boil over a high heat until it is thick and syrupy. When you are ready to serve, spoon over a little of the sauce and serve the rest in a jug. Serve with jasmine rice and wilted bok choi.

*This is also wonderful served cold. To serve cold, remove the casserole form the oven and let the pheasant cool in the cooking liqueur for about 2 hours.

Tip:
This is a good month to get your new shooting kit for next year – the sales are on. Cordings has some great kit so treat yourself now! www.cordings.com Now forget to book your gun in for a service and get all the leather accoutrements repaired too!

This article by Amy Willcock appears in The Shooting Gazette January 2007, and is reproduced here with permission.

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