How to Roast a Lamb_ New Greek Classic Cooking - Michael Psilakis [50]
Transfer the pheasant pieces to a platter. Remove and discard thyme, sage, and rosemary sprigs, and cinnamon stick. Add ½ to 1 cup of water if there is less than 2 inches braising liquid remaining. Bring the liquid to a boil, crack the spaghetti in half, and add to the pot along with the dates, raisins, and pine nuts. If desired, pick the pheasant meat off the bones, all the time watching and aggressively stirring the spaghetti in the pot—especially toward the end of the cooking time—to keep it moistened with the reduced braising liquid and stop it from sticking. Return the pheasant meat to the spaghetti and season with salt and pepper to taste. The spaghetti should take about 10 minutes to cook until tender. Transfer to a warm platter and scatter with the fresh herbs; drizzle with the olive oil. (Serve immediately, or the starch from the spaghetti will thicken the liquid too much.)
For an extra dimension of flavor and texture, cure the pheasant pieces overnight, then confit them (both techniques are described for the rabbit on page 116), before roasting as directed here.
ROASTED PHEASANT WITH CANDIED ORANGE PEEL& LEEK CONFIT
PSITO PHASIANOS ME ZAHAROMENO PORTOKALI KAI SIGOVRASMENA PRASSA
SERVES 2
This recipe is a bit involved, but it will showcase your talents in the kitchen. I suggest leaving this dish for a Sunday afternoon cooking extravaganza. For me, cooking is like therapy—a calming, soothing, relaxing place that somehow always makes me feel better. And then we get to eat!
Note: If you buy a whole pheasant, remove the legs and confit them as for the Grilled Rabbit on page 116. Serve with this dish, in which case the recipe will serve 4.
2 pheasant breasts, if available, or 1 whole pheasant
2 pieces (1 whole leek) Leek Confit (page 268), with 3 tablespoons of the oil
Kosher salt and cracked black pepper
2 tablespoons sherry vinegar
2 tablespoons water
1 tablespoon cold, unsalted butter
1 teaspoon finely chopped dill
6 to 10 thin strips Candied Orange Peel (page 279), with a little of the syrup, to taste
Rinse the pheasant breasts in cold water and pat thoroughly dry with paper towels. (If you think ahead, allow the breasts to dry on a rack in the refrigerator for at least a few hours, and up to a few days. It will intensify the game flavor and also dry out the skin, resulting in a crisper skin.)
Have all of the ingredients prepared and on hand, and preheat the oven to 375°F.
Place two skillets on the stove, one of them ovenproof. In the ovenproof skillet, warm about 2 tablespoons of the Leek Confit oil over medium-high heat. Season the pheasant breasts liberally on both sides with kosher salt and pepper. When the oil is hot, sear the breasts skin-side down for 2 minutes, then turn and sear the flesh side for 1 minute. Turn the breasts back to skin-side up and transfer the pan to the oven for 3 minutes (you’ll be using these 3 minutes to heat the pan for the garnish). After 3 minutes, remove the pan from the oven and let the breasts rest.
In the other skillet, warm the remaining tablespoon of the Leek Confit oil over high heat. When the oil is hot, add the Leek Confit pieces with any oil still clinging to them. Sauté for 1 minute, then deglaze the pan with the vinegar and water. Simmer for 1 minute, then remove from the heat and swirl in the butter, dill, Candied Orange Peel, and 1 teaspoon syrup from the orange peel. Keep swirling until the sauce is creamy. Spoon the leek-orange garnish onto the plates and top with the pheasant breasts, thickly sliced. Spoon the remaining pan juices over the top.
GRILLED QUAILS WITH SWEET-&-SOUR CHARRED ONION & RED WINE GLAZE
ORTYKIA STIN SCHARA, GLYKOXINA KREMMYDIA GLASSARISMENA ME KOKKINO KRASI
SERVES 4 AS A PLATED ENTRÉE, OR MORE FAMILY-STYLE (IF THE QUAILS