Foodie Thursday
Nigel Barden brings in a hearty meal to warm your cockles. Plus there's the usual business of confessions and homework, and all the sports and money news.
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Music Played
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ABBA
Thank You For The Music
-
Bob Marley & The Wailers
Could You Be Loved
- Bob Marley & The Wailers - Legend.
- Island.
-
Judy Clay & William Bell
Private Number
- Heartbeat: Love Me Tender (Various).
- Global Television.
-
Coldplay
Ink
- Ghost Stories.
- Parlophone.
- 001.
-
Dexys Midnight Runners
The Celtic Soul Brothers (More, Please, Thank You)
- The Very Best Of Dexy's Midnight Runn.
- Mercury.
-
Andrew Gold
Thank You For Being A Friend
- Jukebox 70's Hits -I Got The Music In.
- Old Gold.
-
Billy Idol
Rebel Yell
- Now 1984 - The Millennium Series.
- Now.
- 4.
-
Nico & Vinz
In Your Arms
- (CD Single).
- Warner Bros.
- 001.
-
Sam Smith
Like I Can
- (CD Single).
- Capitol.
- 007.
-
Sonny & Cher
I Got You Babe
- Duets - 36 Of The World's Greatest Ev.
- Telstar.
-
T. Rex
20th Century Boy
- Tanx + Zinc Alloy.
- Edsel.
- 009.
-
Take That
These Days
- (CD Single).
- Polydor.
-
Trisha Yearwood
She's in Love With the Boy
- Trisha Yearwood Songbook.
- MCA.
Hay Baked Pheasant
Hay Baked Pheasant<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
By Lee Maycock from Game to Eat ()
Ìý
Serves 4
Ìý
Prep time 10 mins
Cooking time 50 mins
Ìý
Ingredients
2 Oven Ready Pheasants
2 Whole Celeriac (medium size), just washed not peeled
500ml Cider
Fresh Hay 300-400g (roughly 5 good handfuls)
Sea Salt
Milled Black Pepper
2 tbsp Rapeseed or Olive Oil
Ìý
Method
Sear the pheasant & celeriac in the oil in a hot pan & season well.
Soak the hay in cider for a few moments.
Place the hay in a roasting tray & nestle the pheasant & celeriac inside & cover with the hay.
Roast in a hotÌý180C/160C fan/gas mark 4Ìýoven, for 50 mins (depending on size).
Remove from the oven & allow to rest in the hay for 20 mins before serving.
Remember the pheasant will carry on cooking with the residual heat.
Nigel served his with mash & wilted greens.
Ìý
Nigel’s Top Tips
- Let your butcher know how gamey you like your pheasant, as the longer its hung the gamier it tastes. ÌýYou can hang it for longer in cold weather.
- Most butchers will pluck & gut your pheasant for you (£2.50-3.00 per bird), if you’re fortunate enough to have been given a brace.
- You can buy hay from your local pet shop.
Broadcast
- Thu 27 Nov 2014 17:05Â鶹ԼÅÄ Radio 2