Pheasant with Brussel Sprouts, Chestnuts and Bacon

Serves 2

Ingredients
3 pheasant breasts (120g per piece)
200 g vacuum packed chestnuts
125 g smoked bacon lardons
300 g Brussel sprouts
125 ml cream
20 g butter
4 Tablespoons olive oil
75 ml red wine
75 ml Port
Salt and freshly ground black pepper

Method
Bring a pot of salted water to the boil. Add the Brussel sprouts to the pot and cook for 2 minutes. Transfer the sprouts to a bowl of cold water to stop the cooking.

Heat a frying pan over medium heat with 2 tablespoon olive oil and fry the lardons until golden brown. Add the chestnuts and Brussel sprouts and fry for 1 minute. Add the cream, salt and pepper and simmer gently until the cream coats the ingredients.

Check the pheasant breasts for any shot (little pieces of bullet). Season with salt and pepper. Heat a frying pan over medium heat with 2 tablespoons olive oil. Lay the pheasant, skin-side down in the pan and fry for 2 minutes. Turn over and fry for a further 1 minute (the pheasant breasts should still be pink inside).

Remove the pheasant from the pan and set aside. Deglaze the pan with 75 ml red wine and 75 ml port and reduce until the sauce becomes thicker. Stir 20 g butter through. Slice the pheasant breasts diagonally. Spoon the creamy Brussel sprouts and chestnuts in the middle of 2 plates. Lay the pheasant on top and spoon over the sauce.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Klik hier voor het recept in Nederlands.


Porcini Risotto

Serves 2

Ingredients
200 g risotto rice
20 g dried porcini
400 g oyster mushrooms or mixed wild mushrooms
1 vegetable stock cube
1 shallot
1 clove garlic
1 small bunch flat leaf parsley
50 g grated Parmesan
30 g butter
4 tablespoons olive oil
100 ml white wine
salt and freshly ground black pepper

Method
Finely chop the shallot and garlic. Dissolve the stock cube in 750 ml hot water and keep warm in a pan set over a low heat. Soak the dried porcini for about 10 minutes in warm water and save the soaking liquid. Finely chop the parsley.

Heat a heavy-based pan over medium heat with 2 tablespoons olive oil. Add the shallot and sweat for 2 minutes. Add the garlic and fry for a further 1 minute. Add the risotto rice and fry until it begins to turn opaque. Add 100 ml white wine and cook gently until it has been absorbed by the rice.

Roughly chop the porcini and add to the rice. Add a little stock together with the porcini liquid. Allow the rice to absorb all the liquid before you add the next ladle of stock. Stir gently and often so that the rice doesn’t stick

Tear the oyster mushrooms or clean and roughly chop the mixed wild mushrooms if using. Heat a grill pan over medium heat with 2 tablespoons olive oil and grill for about 5 minutes until golden. Season with salt and pepper.

The risotto is cooked when it’s tender but with a bite. Remove from the heat and stand for 2 minutes. Add 30 g butter and ¾ of the Parmesan, salt, pepper and parsley.

Spoon the risotto into serving bowls, laying the grilled mushrooms on top. Sprinkle with the remaining Parmesan and serve.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Klik hier voor het recept in Nederlands.


Caramelized Onion and Cardamom Chicken with Rice

This recipe is inspired by one of favourite authors and chefs, Yotam Ottolenghi.

Serves 4

Ingredients
2 onions, thinly sliced
6 Tablespoons olive oil
8 chicken thighs, bone in and skin on
salt and pepper
10 cardamom pods
1/4 teaspoon cloves
2 cinnamon sticks
300 g basmati rice
600 ml boiling water
small bunch flat leaf parsley, chopped
small bunch dill, chopped
small bunch coriander leaves, chopped
50 g raisins
100 g Greek yoghurt seasoned with 2 Tablespoons olive oil, salt and pepper, to serve

Method
Heat a (Le Creuset) casserole pan over medium heat with 2 Tablespoons olive oil and sauté the onion for 10-15 minutes, stirring occasionally until the onion has caramelised and turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.

Meanwhile, place the chicken thighs in a bowl with a good seasoning of salt and pepper. Add 2 Tablespoons olive oil, cardamom, cloves and cinnamon. Mix everything well together. Heat the casserole pan with the remaining 2 Tablespoons olive oil and brown the chicken (with the spices) for 5 minutes on each side until a lovely golden colour. Remove the chicken from the pan, leaving the oil and the loose spices in the pan. Add the rice and toast off for 1-2 minutes. Add the caramelised onions, salt and pepper to taste and the raisins. Stir well and then add the chicken thighs, pushing them well into the rice.

Pour over the boiling water, cover the pan and cook over a very low heat for about 30 minutes until the chicken is cooked through. Take the pan off the heat, cover with a clean tea towel, replace the lid and allow to to steam for 10 minutes. Scatter the herbs over the disk and loosen the rice with a fork. Taste if more salt and pepper is needed. Serve with the yoghurt.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours