Pheas­ant Mi­lanese with Parme­san spi­ral pota­toes Serves 4

Country Life Every Week - - Kitchen Garden Cook Potatoes -


Ham­mer the pheas­ant breasts into thin pieces, one at a time, be­neath cling­film. Put the flour, beaten egg and bread­crumbs on separate deep plates and sea­son all three well. Dip each breast in the flour, fol­lowed by the egg and then the bread­crumbs. Place the crumbed pheas­ant pieces on a plate, cover and keep in the fridge un­til ready to cook.

Pre­heat your oven to 200˚C/400˚f/gas mark 6. Peel the pota­toes and stick a skewer through one, length­ways. Us­ing a small, sharp knife, cut the potato into a spi­ral, from one end to the other, push off the skewer and onto a grease­proof-pa­per-lined roast­ing tray. Re­peat with the re­main­ing pota­toes. Melt the but­ter in a mi­crowave and crush the cloves of gar­lic into it, mix well and brush over each potato us­ing a pas­try brush. Sprin­kle the spi­rals with Parme­san, en­sur­ing it gets be­tween all the lay­ers, and bake for about 35–40 min­utes or un­til crispy.

Fry the pheas­ant breasts in gen­er­ous amounts of but­ter and oil, brown­ing gen­tly all over and wip­ing the pan out with kitchen pa­per be­tween each Mi­lanese to en­sure per­fect re­sults. As each one is cooked, place on kitchen pa­per. Serve with the Parme­san spi­rals and water­cress dressed with lemon juice, plus a few wedges of lemon at the ta­ble for squeez­ing over the pheas­ant.

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