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Tag Archives: pheasant
Sopa de Fideos (Pheasant with Noodles)
Sopa de Fideos, or often just Fideos, is a Spanish pasta soup, originally cooked with a beef broth and later with chicken, as Sopa de ave con fideos. Fideos were so popular, that it’s the Spanish who took pasta to … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged anchovy paste, Angel Hair pasta, Empordà, Faisà Merlot Ecològic, fidawus, fideos, Fideuà, Manchego, noodle soup, pasta, pheasant, pheasant and noodle soup, pheasant stock, Pimentón de la Vera, sherry vinegar, sopa de fideos, vermicelli
13 Comments
Midi Pheasant
I found a recipe for Midi Pheasant, by Julia Drisdell (courtesy of Clarissa Dickson Wright) several years ago. Midi Pheasant is somewhat like a pheasant pot roasted with ratatouille vegetables, which sounded most appealing to me. I tried the recipe … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged aubergine, Clarissa Dickson Wright, courgette, egg plant, faisan, Faisan d'Or Cabernet Sauvignon, garlic, Midi Pheasant, onions, pheasant, ratatouille, the Midi, tomatoes
4 Comments
Keeper’s Pie
I came across a recipe for Keeper’s Pie recently – the pie is made with pheasant and venison, in the manner of Cottage or Shepherd’s Pie, with mashed potatoes and cheese on top – something that’s right up my street! … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged bay leaves, carrot, celery, cheese, garlic, Heredad Mestral, keeper's pie, mirepoix, onion, pheasant, pheasant stock, potato, red wine, riced potato, roux, Shepherd's Pie, umami, venison
5 Comments
Devilled Pheasant
Devilled meats became very popular in Victorian England – possibly to disguise poor quality food. The process involves marinating the meat with hot spices before cooking and typically includes cayenne pepper, English mustard and Worcestershire sauce. Devilled kidneys were a … Continue reading
Pheasant with Cauliflower and Harissa
Pheasant is back in season and there’s much to be said for it’s flavoursome meat. These birds can take just about any type of seasoning that you’d care throw at them, without losing their own identity …and having lived outdoors, … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged anchovy paste, cauliflower, cilantro, coriander, game stock, garlic, harissa, lemon, onion, pheasant, Pheasant Gully Shiraz Cabernet, Pheasant with Cauliflower and Harissa, potatoes
8 Comments
Pheasant Chilli
It is said that chilli con carne (chilli with meat) comes from Texas and is most definitely not Mexican, however, if you check the history books, you’ll see that Texas was settled by the Spanish and later became part of … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged ancho, Bohemia, Chili Queens, chilli, chilli con carne, Chipotle, chorizo, coriander, cumin, Historia verdadera de la conquista de la Nueva España, jalapeño, mushrooms, oregano, pheasant, pheasant chilli, Pimentón de la Vera, red pepper, Sister María de Ágreda, smoked streaky bacon, soup of the devil, Tecate
6 Comments
Pheasant and Leek Pie
I got the idea for a pheasant and leek pie via Scottish Cock-a-leekie soup, or cockie leekie (circa 1598), which probably came from a French chicken and onion dish. Old recipes included beef shin and prunes, but I thought a … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged carrot, celery, Cock-a-leekie soup, Els Nanos Collita, French mustard, garlic, hare's eye, leeks, pastry, pheasant, pheasant and leek pie, sherry vinegar, stock, streaky bacon, Tempranillo
22 Comments
Faisán en Adobo
In the days before canning and refrigeration, people had to rely on other methods of food preservation, such as immersion in fat or oil, pickling in alcohol or vinegar, salting (raw salt or brine) and smoking. When the Spanish and … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged adobado, adobo, anchovy paste, Anciano Gran Reserva, celery, escabeche, extra virgin olive oil, garlic, Kalamata olives, oregano, pheasant, Pimentón de la Vera, red pepper, red wine vinegar, thyme, vinegar
11 Comments
Faisán con Lenteja Pardina
The pheasant is originally native to Asia, but the Romans were so enamoured with the bird that it was introduced throughout their empire. Pheasants are a common sight in Catalan markets, where they are a fully wild game bird, unlike … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes, Spanish
Tagged Albet i Noya Curios Tempranillo, almonds, anchovy paste, celery, Faisán con Lenteja Pardina, garlic, juniper berries, leek, Pardina Lentils, parsley, pheasant, pheasant stock, pheasant with lentils, picada, Pimentón de la Vera, red pepper, sherry vinegar, sofregit, streaky bacon, tomatoes
9 Comments
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