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Other
Paul Rankin recipes
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| FACTS |
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As
well as appearing on a number of TV shows, Paul Rankin runs
a successful restaurant business, the Rankin Group, in his
native Belfast
His
wife Jeanne is also a familiar face, cooking alongside him
Paul
and Jeanne have appeared together in three series of a television
culinary journey called Gourmet Ireland
Together,
they have written five books
Paul
also hosted three series of The Rankin Challenge, for television,
with numerous appearances on Masterchef, Who'll do the Pudding?,
and The Good Food Show
He
is also one of the long time favourites on Ready Steady Cook
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Emince
of pheasant with a wild mushroom cream
4 pheasant breasts, boned & skinned
4 tblsp. butter salt and pepper
30 g. dried morel mushrooms
2 shallots, finely chopped
1 tblsp. butter
100 ml. white wine
50 ml. Maderia
250 ml. heavy cream
100 ml chicken stock, optional
salt and white pepper
Method
Take
the pheasant breasts, and remove the inside filet.
Push
the breast firmly on to a cutting board, and slice at an acute angle
into 4 escalopes.
You
now have 5 pieces, including the filet, which makes one portion.
Repeat with the other three breasts.
Heat
4 tblsp. of butter in a large saute pan until it starts to foam,
and add the pheasant pieces in one layer.
Cook
slowly for 45 seconds on each side, and remove to a plate.
Soak
the dried morels in warm water for 1/2 hour.
Remove
them and check that the stalks are free of dirt.
Slice
the larger ones in half, and leave the small ones whole.
Sweat
the shallots in a saucepan with the left over butter.
When
transparent, add the white wine, the Maderia, and the morels and
cook slowly until most of the liquid has evaporated.
Add
the cream, stock, salt and pepper, and boil gently until it has
reached a sauce consistancy.
Saute some blanched cabbage leaves in a pan with plenty of butter,
salt and pepper.
Arrange
a little of the cabbage on each plate. Bring the sauce to the boil,
then add the pheasant pieces.
Let
the sauce come slowly up to a simmer, then spoon 5 pheasant pieces
and plenty of the sauce on to each plate.
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