Spices crucial to chefs pheasant recipe
Spices are a key ingredient in a pheasant recipe that helps to "bring out the best" in the bird.
This is according to chef Stevie Parle, writing for the Daily Telegraph, who has suggested a recipe of pheasant roasted in culinary spices and pomegranate molasses and stuffed with pilaf.
Chefs wanting to try out the combination will need allspice, cinnamon and pine nuts, he explained, noting these should be combined with thinly sliced onions, with the whole mixture being added to rice in order to make the pilaf.
A seven spice mixture is also needed for the meat itself, which should be cooked from room temperature, seasoned with salt and rubbed with the molasses.
The bird needs to be stuffed with the pilaf, then roasted in an oven for 45 minutes, Mr Parle noted.
According to the Irish Times, cooks should keep using spices such as cinnamon - which it described as a "health superstar" - even though the festive period has ended.
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