1277. PHEASANT WRAPPED in BACON with BREAD SAUCE, RED CABBAGE and DEVILS ON HORSEBACK

serves 2


1 pheasant
4-5 rashers of bacon
3 sprigs thyme
1 pint milk
½ medium loaf white bread
2-3 pinches of thyme
1 onion, peeled and sliced
5 cloves
2 star anise
6 peppercorns, lightly crushed
1 bay leaf
25 grams butter
½ medium cabbage
125 grams butter
60 ml malt vinegar
170 grams demerara sugar
4 prunes
2 slices bacon
salt and freshly ground black pepper

Preheat oven to 190c. Season the bird well. Wrap the bacon all over to prevent the meat from drying out and secure with either cocktail sticks, or by tying with string. Drizzle a little olive oil over the bird and sprinkle over some fresh thyme. Roast, basting occasionally, for 25 –35 minutes, depending on the size of your bird. Remove the pheasant from the oven and rest the bird breast side down (to catch the juices), set the bacon to one side. Finely slice the cabbage and place in an oven–proof pan. Pour over the vinegar, sugar and butter and mix well. Place on the heat and allow to come to the boil. Cover with a sheet of greaseproof paper and bake in the oven at 180c for approximately 45 minutes – the cabbage should be cooked but still have a bit of bite. Remove from oven, taste and alter seasoning if necessary. Remove the crusts from the bread and cut into rough cubes. Transfer to a food processor, season with a little salt and pepper and ‘pulse’ until well crumbed. Add the thyme flowers and blend again. Sweat the onion in a little butter, add the cloves, star anise, crushed peppercorns and the bay leaf. Pour over the milk and bring to the boil. Taste and season if necessary. Strain the milk through a sieve – using a wooden spoon to push through as much of the flavor as possible. Return the infused milk to the heat and gradually add the breadcrumbs until you’ve reached your preferred consistency. Finally, whisk through the butter to add a little extra richness and gloss. For the devils on horseback, simply slice the bacon in half lengthways and wrap around the prunes securing with a cocktail stick. Pan fry in a little olive oil until the bacon is crispy and prunes have softened. Serve a leg and breast of pheasant along side the bread sauce, red cabbage and devils on horseback.


courtesy of: Gordon Ramsay, The F Word

1276. SWEETBREAD, BACON and MUSHROOM BROCHETTES

serves eight


1 pound veal sweetbreads, rinsed thoroughly
lightly salted water for soaking
veal or poultry stock to cover
1 tablespoon fresh lemon juice
1½ tablespoons unsalted butter
2 shallots, minced
1½ tablespoons flour
1½ cups brown veal stock
3 tablespoons capers, rinsed
1½ tablespoons malt vinegar
salt and black pepper to taste
8 slices lean smoked bacon, precooked until partially done but still pliable, cut into squares
16 medium crimini or button mushroom caps
8 wooden skewers, soaked in warm water for 30 minutes
½ cup unsalted butter, melted
2 garlic cloves, very finely minced
salt and pepper to taste
1½ tablespoons parsley, chopped
2 teaspoons fresh thyme, chopped
2 ounces dry unseasoned breadcrumbs

Soak the sweetbreads in lightly salted water for 2 hours. Drain, place in a saucepan, cover with veal stock, add the lemon juice, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the sweetbreads turn opaque and are firm.

Rinse the sweetbreads under cold running water until cool enough to handle. Remove any gristle and veins and as much membrane as possible.

Place the dressed sweetbreads under a weighted plate for several hours, refrigerated.

Cut the pressed sweetbreads into 1-inch squares and reserve.

Melt the butter in a skillet over medium heat and sauté the shallots until soft. Add the flour and stir well to form a light roux.

Slowly whisk in the stock and bring to a boil while stirring. Reduce the heat to a simmer, then stir in the capers and vinegar. Season with salt and pepper. Reserve warm for service.

To assemble the skewers, alternate the sweetbread cubes, bacon squares and mushroom caps on 8 soaked wooden skewers and reserve.

Mix the butter, garlic, salt and pepper, parsley, and thyme together to form a basting mixture.

Brush the skewers with the basting mixture and broil or grill the skewers for 10 minutes, while basting and turning, using medium heat. Place on a platter and allow to rest 5 minutes.

Place the breadcrumbs in a nonstick skillet over medium heat. Add any remaining basting butter to the crumbs and sauté the crumbs to lightly brown.

For each serving, remove the wooden skewer and place the sweetbreads, mushrooms, and bacon on a small plate. Dust with browned breadcrumbs. Top with warm caper sauce.


courtesy of: The Appetizer Atlas: A World of Small Bites by Arthur L. Meyer and Jon M. Vann. Wiley, 2003