I can often be found tweeting about what I am cooking for dinner and have lots of requests to share my recipes. I thought rather than just e mailing people it would be a good idea to put a few on my blog for anyone to use.
I am not a ‘cook’ and would not like to be on one of those cooking programmes (I am far to messy a cooker). I do like good food though and 95 % of my food is made from scratch using fresh ingredients.
My recipes will be how I am cooking it, and it may be a bit of trial and error. Good food is all about experimenting and not being afraid to make mistakes. If I was teaching drawing I would say to start sketching and if you don’t like it learn to throw it away and start again..I think you can cook with the same attitude. (obviously with not to expensive ingredients) Follow recipes and then adjust them slightly to suit your taste, the more recipes you follow the more you learn.
The funny thing is in my 20’s I got a job as a Housekeeper to the Head of Sculpture at the Royal College Of Art. When I applied for the job I said I knew how to cook (really I’d only done meat and 2 veg kinda dinners). On the first day I was asked to cook a roast dinner which I thought would be no problem, I managed to burn the meat and not cook the veg properly and I don’t remember what I did for the gravy but it was a disaster. He told all his students the next day he had a housekeeper who couldn’t cook. I was then bought Delia Smiths cookery books and have never looked back and the dinners were perfect after that.
Anyway I digress on with the recipe!
We are lucky that in Wincanton we have a fantastic butchers, where I get all my weekly meat. They do pheasant when it is in season at about 2.99 a bird. A brilliant price for a dinner I think especially with the amazing flavour that you get.
You will need
a tablespoon of butter
A pinch of Thyme
tablespoon of olive oil
1 Onion chopped
1/2 red cabbage
1 or 2 cloves of garlic chopped
tbsp grated fresh ginger
3 tbs balsamic vinegar (or red wine vinegar which is also good and a matter of taste)
4 tablespoons Red Wine
4 tablespoons soft muscavado sugar
1/2 cup of water
First finely chop the red cabbage, I cut it into chunks as above and put it through my food processor. You can also chop it by hand.
Place in the base of the Slow cooker.
Next make up the sauce/gravy using a frying pan add the butter, melt. Then fry the chopped onion and garlic , add in the sugar, wine and balsamic vinegar stir till the sugar has dissolved add a bit of water to make up the liquid. It just needs to cover the cabbage slightly, to much and it will just be a soggy mess.. Pour over the cabbage in the slowcooker, turn the cooker on to High.
Next using the same frying pan put in your oil and brown the pheasant on all sides add a little (or big depending on taste) pinch of Thyme.
Once it is browned place it on top of the cabbage.
Put the lid on, and set according to how much time you have. I like to put it in in the morning and come home to a lovely smell of cooked dinner. If you are going to leave it all day I would put it on LOW, if you only 4 hours or so then HIGH. Keep an eye on the liquid so it doesn’t dry out. I like it when the meat is starting to fall off the bone.
If the gravy is not thick enough I pour it in to a saucepan at the end, and thicken it with a teaspoon of cornflour mixed with a little water to form a paste and add to the gravy stirring until it thickens.
Enjoy, and do let me know how you get on if you test out this recipe..but be gentle with me it is my first one!
This is the finished pic ( I will do better pics of the dinners ) It was served with mash potato and tasted delicious.