03 FOWL MOUTHED
Go from guts to glory in the kitchen with four recipes from Godber-ford Moore and Loyton Sporting. By updating the flavours and moving beyond the traditional roasting tin, you’ll realise there’s more to these birds than just Sunday lunch. Breast and leg men will be equally satisfied.
A SUPERCHARGE SPATCHCOCK PARTRIDGE AND SLAW
SERVES 2 Partridges, 2 Olive oil, 2tbsp A lemon’s juice and zest Madras curry powder, 2tsp Garlic cloves, 2, crushed For the slaw Beetroots, 2, sliced Carrots, 2, sliced Cabbage, ¼, chopped Greek yogurt, 100g Pistachio oil, splash METHOD Use shears to remove both partridges’ backbones. Then spread the bird out, breast side up, striking the breastbone with the bottom of your palm to flatten it. Rub the remaining ingredients into the birds and fry in the oil for six minutes on each side on a medium heat. While you allow your birds to rest, combine the beetroot, carrot, cabbage, yogurt and pistachio oil to create your slaw. Plate up two generous servings and top each one with a partridge.
B SMARTEN UP ROAST GROUSE WITH BLUEBERRY SALAD
SERVES 2 Grouse, 2 Salt and pepper, to season A knob of butter Watercress, 2 bunches Toasted hazelnuts, 50g, chopped For the dressing Blueberries, 200g Honey, 3tbsp Cider vinegar, 3tbsp Salt and pepper METHOD For the dressing, bring the blueberries, honey and vinegar to the boil. Remove and season with the salt and pepper, then leave to steep for 20 minutes. Season the birds, then brown in butter on a medium heat. Place in the oven at 220°C for around 10 minutes, remove, then cover with foil and leave to rest. To serve, top the watercress with the grouse, spoon over the dressing and sprinkle with the hazelnuts.
C MUSCLE-BOUND PHEASANT BURGER
SERVES 2 A pheasant Sausage meat, 200g A red onion, chopped Fennel and cumin, 2tbsp Garlic cloves, 2, chopped Worcestershire sauce, 2tbsp Sugar, 1tbsp Curry powder, 1tbsp Brioche buns, 2 Rocket, handful Mayonnaise, dollop METHOD Remove the meat from the pheasant and pulse with the sausage meat in a food processor. Fry the onion and seeds in a splash of olive oil and pinch of salt and pepper until soft. Add the garlic, Worcestershire sauce, sugar and curry powder, and cook for two minutes. Combine this mixture with the meat and form four large patties, frying for three minutes on each side. Stack two patties inside each toasted bun, heaped with rocket and mayo. SERVES 2 A mallard Salt and pepper, to season Star anise, 6 Honey, 2tbsp Water, 200ml Hoisin sauce, 250ml Chinese pancakes, 8 Spring onions, bunch, cut into matchsticks A cucumber, halved and cut into matchsticks
D HEART-WARMING STICKY MALLARD PANCAKES
METHOD Score the mallard with deep, lateral knife strokes. Season the bird with salt and pepper, then place in a casserole dish with the star anise, pouring over the honey, water and around threequarters of the hoisin sauce. Preheat the oven to 150°C and cook for threeand-a-half hours, basting every 30 minutes, until the meat is falling off the bone. Assemble your pancakes by wrapping up the shredded veg and mallard with a drizzle of sauce. Enjoy.