John Blenkiron
Hearty seasonal pheasant dish featuring tarragon, potato, black pudding, savoy and kale
Ballotine
Blend 1x pheasant breast till smooth
Finely crush juniper berries using a broad knife blade
To make the mousseline fold in the tarragon, salt and pepper, ground juniper berries and cream with the blended pheasant breast
Cover a chopping board with cling film
Place 2 x slices of serrano side by side
Lay butterflied breast on serrano, spread with mousseline and roll tightly, tie ends with strips of cling film to make the ballotine
Steam for 10 minutes
Allow to cool and set for 30 minutes, remove cling film
Finely chop the savoy cabbage and then steam in an emulsion of 100ml of water and 50g of butter with a tight fitting lid until tender.
Chop the chestnuts and fold through the cabbage and season lightly
Roast the ballotine in foaming butter for 10 minutes at 180 degrees
Take a few kale leaves and deep fry at 180 degrees for 45 seconds, then place on kitchen towel
Madeira sauce
Lightly sweat chopped shallots, chopped garlic, tarragon and thyme in a teaspoon of butter, add tomato puree and cook for 30 seconds, add madeira, port and brandy and flambe, reduce by 50% then add chicken stock simmer till reduce by 30%, remove from heat
Potato and black pudding terrine
Grate the potato and crumble black pudding
Slice the shallots and gently cook in butter
Place the above ingredients plus thyme petals and salt and pepper in a vacpac bag, smooth out to a rectangle 8” x 8” and steam for 45 minutes then blast chill.
When chilled remove and portion into 3oz triangles and lightly fry to colour in a little butter
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
