FOOD: All recipes serve 4.
SALAD OF VACHERIN, ARTICHOKES AND WATERCRESS WITH CAPER VINAIGRETTE
8 small grilled globe artichokes from a jar (available in any good delicatessen)
4 handfuls of mixed leaves
4 handfuls watercress
extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp capers, well rinsed
1 tsp picked thyme leaves
4 tbsp of Vacherin
4 slices good country bread
Quarter the artichokes lengthways. Combine the mixed leaves and watercress in a bowl and season with salt and pepper. Dress with four tablespoons of olive oil and a generous tablespoon of balsamic vinegar just before serving, and toss well.
Distribute the salad leaves on four plates. Scatter the artichokes, capers and thyme over the top and, with a teaspoon, distribute the Vacherin. This is not easy, and requires much licking of spoons, but then who is complaining? Toast the bread and serve with the salad.
ROAST PHEASANT, CHESTNUTS AND CARAMELISED BABY ONIONS WITH THYME MASH
4 pheasant breasts
olive oil
salt and pepper
50g pancetta or unsmoked streaky bacon finely chopped
50ml white wine
150ml chicken stock
225g peeled and cooked chestnuts
225g baby onions
caster sugar
175ml milk
tsp fresh thyme
700g cooked potatoes
Preheat the oven to gas six/200 degrees. Sauté the pheasant breasts in two tablespoons of olive oil for two minutes each side, or until brown. Season with salt and pepper and transfer them to the oven. Roast for 15-20 minutes, or until cooked. Wrap the breasts in tin foil and keep warm. Sauté the pancetta in the roasting tin for two minutes, then deglaze the pan with the white wine. Add the chicken stock, chestnuts, and season with salt and pepper. Bring to a brisk simmer and reduce by half.
Meanwhile, brown the onions in two tablespoons of olive oil for 10 minutes, or until the outside just starts to colour. Sprinkle one tablespoon of caster sugar over the onions and continue cooking until the onions and sugar caramelise. Add to the chestnuts and coat with the sauce.
Add the thyme to the milk and bring almost to boiling point. Mash the potatoes and, over a moderate heat, whisk in the milk until the desired consistency is reached. You may need a little more or less milk, depending on the variety of potato. Season with salt and pepper.
Serve the pheasant with the chestnut and onion ragout and a dollop of the mash.
SPICED PORK IN STOUT
600g shoulder of pork cut into eight pieces
8 stoned black olives
8 sage leaves
8 stoned prunes
8 tinned anchovy fillets
olive oil
1 onion, peeled and finely sliced
1 bottle (33cl) Guinness
300ml chicken stock
MARINADE
2 tsp finely crushed black peppercorns
1 tsp salt
2 tsp oregano leaves
1 tsp thyme leaves
8 garlic cloves, peeled
3 tbsp soft brown sugar
2 tbsp olive oil
2 tbsp red wine vinegar
Make deep incisions in each joint of meat and fill with the olives wrapped in sage leaves and the prunes stuffed with an anchovy. Put all the marinade ingredients into a food processor and blend to a smoothish paste. Rub the joints all over with the marinade and leave to marinate in the fridge overnight.
Preheat the oven to gas four/180 degrees. Heat four tablespoons of olive oil in a casserole and cook the onion over a medium heat until it is soft - about 10 minutes. Remove the onion from the pan, set it aside and replace with the joints of pork. Add a little more oil if necessary, then raise the heat and brown the meat on all sides. Return the onions to the pan, with any excess marinade. Deglaze the pan with the stout, scraping up any coagulated bits from the bottom, then add the chicken stock and cover the pan. Place it in the oven and cook for approximately an hour, or until the meat is really tender. Remove the meat and keep it warm
Pour all the residue ingredients from the casserole into a liquidiser and process until smooth. Combine the meat with this sauce and keep warm. The sauce should just coat the pork without being runny. If it is too thin, return it to the pan and reduce over a high heat until the required consistency is achieved.