|
Stop Press...
We are delighted to announce that Nicholas Wilson has joined us as head chef at The Walnut Club organic restaurant in Hathersage in Sheffield. Nicholas has worked for over seven years for Jean Christophe Novelli of Hell’s Kitchen fame, including spells as head chef at various award winning Novelli Michelin star restaurants; I’m sure you’ll agree this shows we are as serious about our organic food and dining as you are.
The addition of Nicholas to the Walnut Club is a fantastic coup not only for sheffield restaurants but for the local area in general. There aren’t too many chefs around that have previously won numerous awards and Michelin stars, and Nick’s menu has been turning heads from day one, with customers and food critics alike.
|
|
|
|
|
The month of November sees the addition of our natural bounty of British Game to the table and in our ever more health conscious lives, this often under looked source of protein is worthy of a serious place in our daily food chain. With its low cholesterol and low saturated fat content, British game is exactly what is needed in a health conscious omnivore’s diet. The question we in the trade are often asked is what to do with a random brace of pheasant? Often traded in the pub for a pint of best, here is my suggestion:
Pot Roast of Pheasant, with chestnut dumplings and organic cider sauce (Serves 4)
- 2 Oven Ready Pheasants
- 2 Stalks Celery (Roughly Chopped)
- 1 Large Onion (Diced)
- 3 Medium Carrots (Diced)
- 4oz Unsoaked Prunes
- 1 ½ Litres of Chicken Stock
- 1 Bottle of Organic Cider (Medium Dry)
- 3 Juniper Berries
- 1 Sprig of Thyme (Salt and Pepper)
Chestnut Dumplings
- 4 oz Suet
- 6oz Self Raising Flour
- 4oz Finely Chopped Chestnuts
- Salt and Pepper (To Taste)
- Milk (To Bind)
Take a heavy based casserole dish and warm a little butter in the base then gently brown the vegetables, when coloured add the pheasants and roll them in the butter and vegetables to seal them. Then add the thyme and the prunes, juniper berries, then the stock and the cider and season to taste. Place the lid on top to form a tight seal and place in the bottom of your oven which has been pre heated to around 140'C.
While the pheasant is cooking make the dumplings by placing all the dry ingredients in a bowl, mix them together then add milk to the mix until it comes together to a soft dough consistency then shape them into golf ball size dumplings and set them aside to rest.
Meanwhile about 40 minutes should have elapsed when you need to take the pheasants from the pot to rest, then strain your stock from the pot but reserve the prunes and place the stock back into the casserole dish with the dumplings and place in the oven for 20 minutes while the pheasants rest, when the dumplings are cooked place the prunes back into the sauce and pour the sauce over the rested birds placing the dumplings around the dish, serve with you favourite vegetables and maybe a nice creamy mash.
Or alternatively come along to The Walnut Club and try our version of the pheasant on our new winter menu.
|
|
