Recent work

A few months ago I did some more testing with Steffi, this time with a few savoury dishes. As with all Steffi’s recipes all of these dishes were amazing and very tasty. All recipes have been written by Steffi Dellner and will be listed at the end of the post.

First up was pot roast pheasant with fennel and chorizo. This was such a delicious dish and I loved the subtle fennel and butter beans flavours.

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Next Steffi cooked up an amazing paprika roast chicken and served it with red pepper, olive and apricot couscous.

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The final dish was created with Easter in mind and is a lovely nod towards the traditional roast Lamb often eaten at Easter. Unfortunately I have been so slow in posting these images that I’ve missed sharing this in time for Easter but I think this would still be a wonderful meal to serve all year round. Lamb shoulder braised in Almond milk served with cannellini beans, fennel and baby carrots.

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Pot Roast Pheasant with Fennel and Chorizo 

Serves 2-3

You will need:
2 medium onions, sliced
2 large fennel bulbs, sliced chunkily
3 garlic cloves, sliced thinly
1 pheasant
150g chorizo, sliced
100ml sweet and dark sherry, preferably Pedro Ximenez

500ml fresh chicken stock, from the chiller cabinet
1 tin butter beans or cannellini beans
a few sprigs of thyme
crusty bread, to serve, optional

Method:
1. Preheat the oven to 160C.  Add a little oil to a frying pan and cook the onions and fennel slices until softened and beginning to go golden.  Add the garlic slices and continue to fry until just soft.  Remove and place in a large casserole dish or pot.

2. Add another splash of oil to your frying pan and heat until really hot.  Season the pheasant and brown on all sides, this should take no more than 5 mins.  Nestle the pheasant in the casserole dish, sitting on top of the fennel and onion.

3. Fry off the chorizo slices until browned and crispy.  Add these to the casserole dish as well.  Deglaze the frying pan by pouring in the sherry, simmering for about 5-7 mins, stirring and scraping the pan as you go until slightly reduced and sweet-smelling.

4. Meanwhile, add the stock to the casserole dish and bring to a gentle simmer.  Add the reduced sherry, beans and thyme sprigs.  Cover and place in the oven for 1 hr 30 mins until the birds are cooked through and the sauce is thick and glossy.  Serve with some crusty bread for dipping and mopping, if you like.

 

Paprika Roast Chicken with Red Pepper, Olive and Apricot Couscous
Serves 4

You will need:
200g dried apricots
75g butter, softened
2 garlic cloves, crushed
2 tsp smoked paprika
handful parsley, optional
1 whole chicken, approx 1.5kg
1 lemon, zested and juiced
2 tbsp olive oil
1 tsp smoked paprika
2 lemons, juice and zest
300g couscous
100g green olives
3 long red peppers, cut into chunks
Rocket, to serve, optional

Method:
1.  Preheat the oven to 190C.  Finely chop about 75g of the apricots and mash into the butter along with the garlic, 1 tsp paprika, seasoning and, if you like, some roughly chopped parsley.  Loosen the skin covering the chicken breasts and generously dot the butter underneath, smoothing down as you go.

2. Place the rest of the butter into the cavity of the chicken, along with the juiced out lemon halves.  Scatter most of the apricots, half of the olives and all of the red pepper chunks into a large roasting tin. Mix together 1 tbsp of oil with the lemon zest, juice, 1 tsp paprika and some seasoning.  Use half to toss through the vegetables and the remainder to rub or brush this liberally all over the chicken.  Sit the bird in the roasting tray, tucking in as many stray bits of vegetable and fruit underneath as possible. Roast in the oven for approx 1 hr 20 mins, until cooked through and tender.

3.   Towards the end of the cooking time, cook the couscous according to packet instructions.  I like to tip it into a large bowl, pour over boiling water, covering by at about 2 cm.  Tightly cover with cling then leave for about 10 mins.  The water should have been absorbed and the couscous soft.  Fork the remaining oil through the couscous along with some seasoning.

4. Once the chicken is cooked, place on a chopping board to rest.  Tip the fruit and veg into the couscous along with the rest of the olives and apricots, as well as a little of the juices from the roasting tin.  Fork through to distribute then season to taste- adding a little more oil or lemon juice if necessary.  Serve with the chicken and a rocket salad.

 

Almond milk Braised Shoulder of Lamb with Cannellini Beans, Fennel and Baby Carrots

You will need:
1/2 shoulder of lamb, approx 1kg/2 lb 3 oz
3 fat garlic cloves, cut into slivers
2 green chillis, finely chopped
1 tbsp chopped parsley stalks
1/2 tbsp cumin seeds, toasted and lightly bashed
zest and juice of 1 lemon
1 tsp smoked paprika
2 tbsp olive oil
1 red onion, thinly sliced
1 fennel bulb, thinly sliced
300ml/10 fl oz almond milk (unsweetened)
1 tin cannellini beans, drained
baby carrots, to serve
flaked almonds and chopped parsley leaves, to serve

Method:

1.  Preheat the oven to 180C/160 fan/gas 4.  Using a small knife, make little incisions all over the meat and insert the slivers of garlic.  Mix together the parsley stalks, cumin seeds, lemon juice and zest, smoked paprika, olive oil and 1 tsp of salt (preferably sea salt) in a small bowl to form a thick paste.  Rub this all over the lamb.

2. Place the onion and fennel in a roasting tray, season and pour over the almond milk.  Sit the lamb snugly in the tray.  Cover with tin foil and roast for 1 hour, basting a few times, then remove from the oven and tip in the beans.  Continue to roast for a further 30 minutes, uncovered, until tender.  Leave to rest for 10-15 minutes then scatter with chopped parsley and flaked almonds.  Serve with steamed baby carrots, still slightly crunch and, if you like, some of the beans, fennel and milk whizzed into a thick sauce.

 

To see more work with Steffi click here and here.