Haven't a clue what galangal is, or need to know what to use if you can't buy creme fraiche locally? We're sure our knowledgeable members will be able to point you in the right direction...


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Now really is a good time to cook pheasent. I have a brace hanging in the garage waiting for me to dress them. My way to deal with them is simply to remove the breasts from the carcase with a sharp knife. Cut the breast into two thin slices by cutting them horizontal so that you have four slices of breast in total. Look for the sinnue that runs down the middle of the breast and draw this out by using the sharp knife and your fingers. (by doing this you will find that the meat will always taste for tender and it will not curl up in the pan when you fry them). To cook them dust in flour first, then beaten egg, then breadcrumbs. Pan fry for about 1-2 minute each side. Makes a very delicate dish for four people. Or freeze still you need them. (My grandson shoots so at his time of year we have a freezer full of game-

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