PHEASANT WITH BRANDY & PLUMS, a low-fat Indulgence, Slow-cooker

A stunning alternative to turkey or an outstanding treat for guests

Courtesy of l.guim.co.uk  © Copyright sysimages and licensed for reuse under this Creative Commons Licence (memory card was not in camera!) 

Pheasant is a lovely tasty low-fat game and, if you're lucky enough to be given one by someone on a shoot, wallet-friendly. Even if you have to buy one, pheasant are good value at a fiver a go (Nov 2018) and a welcome treat during the Christmas season.   

In the Christmas spirit, this recipe is for adults only -- it's slow-cooked in an intense sauce containing quite a bit of alcohol!

Serve it with the usual Christmas fare -- crispy roast potatoes and sprouts -- or with baked sweet potatoes, rice or pasta and cabbage 

Cost: say, £5.50 for one pheasant?
Feeds: 2 as part if a 3-course meal

Ingred:
   1 pheasant
   2-3 slices back bacon, fat removed, in lardons
   2 large dried Chinese mushrooms
   small onion, finely chopped 
   1 tbsp butter 
   juice & zest of one orange
   1/4 pint/140 milligrams good stock
   1/4 pint/140 milligrams brandy/grape juice

   2-3 plums, stone removed, cut in 8ths  

Method

1. In a heat-proof bowl, pour bowling water over the Chinese mushrooms; leave to steep
2. Spray a heavy bottomed pan large enough for the pheasant, fry bacon and onion with butter over med-high heat until lightly browned; set aside
3. In the same pan, brown the pheasant 1-2 mins on all sides; set aside
4. Squeeze and strain the juice from the mushrooms (use it to make up the stock); chop 'rooms finely and add to the pan with the juice and zest of orange
5. Add stock and brandy; bring to a boil, reduce heat &  let gently bubble for 5 mins
6. Decant everything into a slow cooker; cook on low for 2-3 hours
7. In the final hour, add plums
8. When cooked, remove pheasant from the sauce and cover with foil
9. Remove plums; set aside
10. Remove as much fat from the sauce as possible
11. If a thick sauce is preferred, mash a tablespoon of butter with a tablespoon of flour and add it to liquid 

Comments: 

'Very tasty and enjoyable, nice and gamey and tender.  The sauce helped bring out the flavour.'  Middle-aged IT Project Manager  

Tips:

Replace brandy with good wine or grape juice

Please leave a Comment in the box below

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

VELOUTE OF SMOKED HADDOCK, v. low-dairy Indulgence, frugal option

please to go updated: 

https://67goingon50.blogspot.com/2019/10/almost-no-dairy-cream-of-haddock-soup.html

NO-BUTTER SENSATIONAL STRUDEL BITES, Vegan, Fish & Meat options, part make ahead,

A teensy bit fiddly but fabulously flaky & flavourful

Butter-free crispy festive strudel
The ones pictured are vegan; fish strudel are below.  Meat can also be used.  
'We'd both eat these.  Bigly.'  Colleague Tasters

24/11/16

Finding vegan canapes that everyone else will enjoy is not easy but these crispy little vegan bites are wonderful for any palate.  

Being vegan, they're completely free of butter; groundnut (peanut) or other veggie oil gives great crunch without oiliness.

If you're not vegan/vegetarian, butter can replace veggie oil but keep it healthy by brushing only every second sheet.

Strudel bites are very versatile.  The filling can be vegan, fishy or meaty.  And made ahead -- though construction is recommended on serving day.  Fish or meat fillings can start from raw or cooked.  Make one long strudel and slice before baking.  Or make baby cigar shapes.  Sprinkle with sesame seeds or leave plain. 

Once the filling prep's been done, the strudels themselves are quick and easy to put together. 

Recipes for both vegan and fish fillings are given here.  67's meat-eating, anti-vegan taster liked both.  

These are best served hot, with serviettes or small plates. 

Cost: £3-4
Makes: about 24

Ingred
    Phyllo pastry 2 packets

   1 cup spring onions, dried leaves removed, white and green finely chopped 
   2 cloves garlic, finely grated
   1 tbsp groundnut or other veg oil 

   1/4 c breadcrumbs

THEN: 
   
Vegan:
   8oz/225gm firm tofu, in fat matchsticks marinaded 20 mins in 1 tbsp sherry, 2 tbsp reduced-salt soy sauce, 1 tsp finely minced garlic, 1 generous tsp grated raw ginger or 1/3 tsp powdered 
   1/8 bell pepper, in fine slivers
    3-4 tbsp drained tinned water chestnut, without blemishes, med-small dice 
    3-4 tbsp coarsely chopped drained tinned bamboo shoots 
   zest half a lemon 
   1/2-1 red chilli, deseeded & de-membraned; finely diced (opt)
   3-4 tbsp salted peanuts, coarsely chopped
   1 tsp chopped parsley

Fish: 
   8oz/226gm under-cooked white fish, coarsely chopped
   1 1/2 tsp curry powder
   1 tsp chopped parsley or chives    
   zest and juice of 1/2 lime
   
Method:

1. Generously spray a heavy frying pan with groundnut oil; over medium-low heat, saute green onions until translucent; maybe 5 min;
2. Just before the 5 min mark, add garlic; stir well and when cooking is complete, take off the heat
3. Cool onion mix and divide in two

Vegan: mix ingred. except peanuts with half the spring onion mix (this can be refrigerated overnight)  

Fish: mix ingred with half the spring onions (this can be refrigerated overnight) 

On the day of serving:

1. Cover phyllo sheets with clean damp j-cloth
2. Take a sheet of phyllo and lightly spray with groundnut oil; layer 4 more sheets on top (It doesn't need to be perfect)  spraying every 2nd sheet 
3. With a light hand, sprinkle top layer with breadcrumbs

Vegan 

1. Add peanuts to filling; place on the long edge of the phyllo using fingers to press tightly together in a sausage; roll up tightly and neatly. (Try not to overload or they will become very crumbly and drop down ladies' bosoms and men's ties!) You should get one and a half strudels.
2. Place on baking tray. Brush top generously with oil; sprinkle with sesame seeds. 
3. Without cutting through to the bottom, pre-slice each strudel into diagonal 1 inch/2cm pieces (Slicing will be completed before serving).  Refrigerate.
4. When ready to serve, preheat oven to 400f/200c/180fan/mk6
5. Bake 12 mins or top is browned
6. Serve with Vegan Thai Peanut Dipping Sauce

Fish: as in Vegan but do not add sesame seeds and serve with a yoghurt, curry and mango dip.

Curried Fish Strudel 

COMMENTS: middle aged politico & 20+ fund raiser:

Vegan Bites: 

'Doesn't taste of tofu; it's very nice.  Good textures, soft & crunchy.  The peanut sauce is adoreable; I'd eat it by the teaspoon'. 'The heat could be bumped up to give it more oomph.'

Fish Bites:

'The curry is nice and not overfishy.'  'Its a really light mouthful.'

Tips:

• tinned bamboo shoots and water chestnuts keep well stored separately in the fridge for a day; use in stir fried vegetables
• try a cooked chicken filling with green onions as above, finely diced celery & thinkly sliced bell pepper, moistened with hoisin or oyster sauce; top with finely chopped peanuts before rolling
• if you liked these, you will also like Skinnier spanokopita Parcels

Please leave a Comment in the box below   

         .

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

SKINNIER PIGS IN BLANKETS,/SAUSAGE ROLLS low fat & preservative, easy-peasy

A healthier twist on a perennial favourite

Skinnier, Healthier Pigs in Blankets with Mustard-Maple Dip

'The best sausage rolls I've ever had!' Taster.

18/11/16

These skinnier, healthier made-from-scratch Pigs in Blankets are low in fat & preservatives but incredibly tasty - and they are so easy to make.

The sausage filling consists of low-fat poultry, a solitary high-meat venison or boar sausage and ham.  The flaky pastry -- a one-bowl two step wonder -- is high in cholesterol but is rolled thin to keep fat to a minimum.  

The flavour of the meat and the texture of the pastry is so superb -- and satisfying -- portions can be kept small.

The sausage filling can be made a day or so in advance but the pastry needs to be made on the day.  

Serve with Maple-Dijon dip.

Cost: £3
Makes: about 22 1 1/2 inch/3 cm pigs in blankets

Ingred:
   
   Sausage: 
       7oz/200 gm minced turkey or chicken thigh
       1 3/4oz/50gm ham hock or sliced ham/pastrami, finely diced
       1 venison or wild boar sausage, casing discarded
       1 generous tsp wholegrain mustard
       1/2 tsp nutmeg
       1/2 tsp celery salt (opt)
       1/4 bunch chives or spring onions, finely chopped
       scant 3 tbsp warm water

   Pastry:
      7 oz/200 gm self raising flour
      1/4 tsp salt
      finely grated zest of lemon or orange (opt)
      at least 250 ml double cream

      1 egg yolk mixed with 1 tsp water (freeze whites for meringues)

  Dipping Sauce (opt)
  (It's quite hot)
   60% Dijon mustard
   40% Maple Syrup

Method:

1. Using a fork and a light but thorough hand, mix all sausage ingredients thoroughly; this can be made a day in advance
2. Before baking: preheat oven to 400F/200c/180fan/gas6; 
3. Cut a piece of greaseproof paper to fit baking tray; set paper aside and put tray in oven to heat up
4. Prepare pastry: put dry ingred in bowl; add zest if using; stir  
5. Make a well in the ingredients; add cream
6. Dump onto a lightly floured board; the mix should hold together as you work it but a bit more cream may be needed
7. Roll the dough as thin as you can to form a rectangle
8. About 2in/4cm in from the long edge, place a roll of sausage meat about 1 1/2 inches in diameter, bring up the pastry and tuck tightly round the meat; roll until the pastry forms a cylinder and the seam is underneath.  Trim.  Repeat until sausage runs out; save leftover pastry for Cinnamon Twists or Cheese crackers (recipes coming); 
9. Slice into 1 1/2 inch/3 cm pieces; brush with egg 
10. Using oven gloves or a tea towel, bring the hot tray out of the oven, cover with greaseproof paper; arrange pigs in blankets so they are not touching 
11. Bake 25 mins
12. Cool on the tray 10 mins then remove to a cooling rack
13. For Dipping Sauce, blend mustard and maple sauce

Comments:

'Amazing! Low-fat food that's interesting -- these are as good as Waitrose posh. I would be afraid to serve these; they'd go so fast.  It's nice to see green in the filling.  Really good mustard dip - strong but not overwhelming.' Middle Aged Political Agent
'Low-fat?  Truly?  I really liked them; they weren't boring and didn't feel heavy.  The mustard dip was both hot and cool.' 20+ fund raiser

Scroll down for more of this week's recipes and How To....

(Questions & comments, pls email  b67goingon50@yahoo.co.uk )

         .

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.