Cooking recipe books

This recipe from Country Life website is, pretty much, veal Milanese, but with pheasant instead of veal. It can be done with any meat. In Portugal we do this with very thin and lean pork steaks. We marinate the meat in lemon for a few hours before cooking so we do not use the lemon wedges afterwards.  The meat was tasty and it was quick to make. Serves: 2 persons. Ingredients: 2 pheasant breasts plain flour 1 egg, beaten breadcrumbs salt & pepper to taste 2 lemon wedges Method: Hammer the pheasant breasts into thin pieces, one at a time, beneath clingfilm. I used the rolling pin. Put the flour, egg and breadcrumbs on separate deep plates and season the flour with salt & pepper to taste. Dip each breast in the flour, followed by the egg and then the breadcrumbs. Fry the pheasant breast in oil and then place in kitchen paper. Serve with a lemon wedge.

Another purchase from  Newhouse Game  at Winchester Farmers Market: 4 pheasant breasts. Again, what to do with them? I found 2 recipes that sounded appealing. This is one and the following recipe the other. I had some apple cider opened. It made sense to use it. This recipe is from BBC Food website and it is very tasty but I made a few changes: the pheasant needs less cooking time (it was too dry) and the sauce needs less flour (it was too thick). Serves: 2 persons. Ingredients: 2 pheasant breasts 2 bacon rashers 250ml cider 2 shallots, finely chopped knob of butter 1 tsp caster sugar 1 tbsp plain flour 3 tbsp crème fraîche Method: Butter the pheasant breasts and then wrap in the bacon. I'm not quite sure they need butter... Place in an ovenproof dish and then pop in the oven for 25 min at 200°C. I buttered the bottom of the dish as well as I was worried they might stick. After 25 min reduce the oven temperature to 170 ° C, pour 250 ml cider over the pheasant breasts, cover ...

I really like this soup as it is light and it has a strong mint flavour. I did not put enough mint in it as I think this soup has a bigger volume than the one I made last time. Below I doubled the quantity of mint and that should do it! It's also a very quick soup to make so prefect for a weeknight. Serves: 6 persons. Ingredients: 1 large onion, chopped 5 garlic cloves, sliced 1 big potato (330g), peeled and chopped 1kg garden peas 1 litre vegetable stock big bunch of mint (2 x 30g supermarket bag) Salt & pepper to taste Olive oil to taste Method: Chop the mint leaves and gather the stalks in a bunch tied up with cotton string. Sweat the onions and garlic in olive oil. Add the potato, garden peas, mint stalks bunch, half the chopped mint and the vegetable stock to the pan and let it cook for 15 min. As I added the garden peas frozen, I had to wait for the water to get to boiling point before counting the 15 min. Remove the mint bunch and blitz. Season with salt & peppe...

What to do for dinner? I had butternut squash and goat's cheese curd at home. Surely I can turn it into a risotto! At Winchester Farmers Market I bought goat's cheese curd from Ellie's Dairy . They have wonderful soft white goat's cheese and the curd is the softest, easy to spread on bread or cook. I searched the internet for recipes and decided to come up with my own recipe from a few I saw online. I am really pleased with the end result! Ingredients: 600g butternut squash, peeled 1 onion, finely chopped 4 garlic cloves, finely chopped thyme to taste 300g risotto rice 100ml white wine 1 litre vegetable stock 100g goat's cheese / goat's cheese curd pecorino to taste olive oil to taste salt & pepper to taste Method: Chop the butternut squash into small pieces. I cut 250g into Julienne (match stick cuts) to incorporate into the risotto at the end and 350g into Macedoine to mash and add with the stock.  Put the squash on an ovenproof tray and drizzle with olive...

I bought 2 venison steaks from Newhouse Game at Winchester Farmers Market and the seller told me to cook it as if it was beef. It is leaner but the taste is similar. This means that this recipe can be made with either beef or venison. In my cupboard I still have mushroom powder from Heston's cream of mushroom soup I made in April 2020. Heston advised using it within 5 months but the truth is that I do not throw food away, specially dry food that looks and smells absolutely fine. I have used it once and a while and will continue to use it until there is none left. It goes really well with mushrooms omelette! The mushroom sauce is delish and quick to make as long as you remember to slice the mushrooms as finely as you can. It's the kind of sauce that will make you lick your fingers! Ingredients: 2 steaks 20g butter 2 shallots, finely chopped 100g button or chestnut mushrooms, finely sliced 1 tbsp thyme 50ml white wine 150ml single cream 1 tbsp mushroom powder or 30g dried Porci...