Paul Leary demonstrates how to prepare the pheasant for your chosen dish Removing tail feathers and wings,Firmly grasp the tail feathers in your hands close to the bird and pull away from the body. Next open the wing and feel for the joint with your thumb and fingers. Place a sharp knife on the joint of the wing and with a sharp movement slice through. Repeat with the opposite wing.
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A feast of food and music for all the family, Jamie Oliver presents The Big Feastival with Alex James will take place September 1st and 2nd on Alex’s farm in Kingham, Oxfordshire. A banquet of mouth-watering food paired with the perfect festival sound-track of top-class bands providing music-loving foodies and their kids with a fantastic weekend away at the end of the summer holidays.
Leicester amateur chef Tracey Hunt has been crowned Everards Tiger Hero Recipe Master Chef for 2012, after being inspired to take part by the efforts of her husband in the previous competition.
Ingredients: (Serves 4) 3 to 4 Cumin Seeds3 to 4 Mustard Seeds3/4 of a teaspoon of Ground Coriander & Cumin3/4 of a teaspoon of TurmericHalf a teaspoon of Chili Powder3/4 of a teaspoon of Salt1 tablespoon of Tinned Tomatoes (optional)5 medium Potatoes1 or 2 teaspoons of OilBoiled Plain RiceHandful Fresh Chopped Coriander4 TomatoesHalf a Cucumber Method:
No wonder we get confused in the butter aisle, what is best for you butter or margarine? - low fat, no salt, made with olive oil and don't get me started on polyunsaturated!! Years ago we were led to believe, butter was a no-no, with big pushes on advertising to change our shopping habits for the good of the family - to buy margarine, the healthy alternative.
Sour Dough, Stout & Treacle Loaf and Ciabatta by Chef Jack Jarman. Scroll down to the bottom of this page to view the video. Sour dough: Ingredients (Makes 1kg loaf): 1kg Strong White Flour22g Salt630ml Water350g Starter (yeast product)20g Yeast (Fresh) Stout & Treacle Loaf: Ingredients (Makes 3 loaves):
Ingredients: 340g Diced Game -Partridge, Duck, Pheasant, Pigeon1/4 of a leek slicedSprigs of thyme & rosemary1/2 of an onion slicedLarge glass of Cabernet Sauvignon2 Cloves of garlicSalt & pepper Method: Place all the ingredients into a dish and mix well together. Cover with clingfilm and let the mixture marinate in the refridgerater for a minimum of 12 hours.
Creative ‘Great British Bake Off’ winner and Market Harborough resident Frances Quinn has joined forces with Market Harborough based California Prune Board in the perfect prune partnership.
Spread this glaze onto plump loin chops for a flavour you’ll want to savour Time to cook: Approximately 55 minutes - 1 hour 10 minOven temperature: Gas mark 6, 200ºC, 400ºF Ingredients (Serves 3-4): Lean lamb loin chops or cutlets, Apple juice,Apple sauce, Set honey, Parsnips, Red onions, Oil, Fresh chives Method: