food INDEX
Game, glorious game
Roast pheasant with pears
A richly autumnal dish – perfect for a dinner party
Serves 4 - 6 Ingredients 2 x 1kg pheasants 100g thin pancetta slices 8 thyme sprigs, plus 2 tsp thyme leaves
80g butter, melted 3 Kentish pears, cut into quarters and cored
3tbsp apple cider 4tbsp pear liqueur 125ml whipping cream
Method 1 Preheat the oven to 230°C (450°C/Gas 8). Rinse the pheasants and pat dry with paper towels. Tuck the wings underneath the pheasants and tie the legs together with kitchen string. Wrap the pancetta slices around each pheasant, then tuck the thyme sprigs underneath the pancetta. Dip two large pieces of muslin into the melted butter and wrap one around each pheasant.
Apple of my eye
Hang out with Greasy Pippin and Old Fred at Brogdale
Greasy Pippin, Old Fred and Smiler are waiting to meet you, so don’t be late. Not tempted? But perhaps you’ll be encouraged when you discover they are rare varieties of apple not available in supermarkets. They are among the 500 varieties on display at the country’s largest apple festival at Brogdale, Faversham on Saturday 22 and Sunday 23 October.
The event celebrates heritage apples that have fallen out of favour to make way for more commercially successful global varieties.
As well as Old Fred and co, there are
orchard tours, fruit identifi cation, cooking demos and tastings, talks, crafts, a bird display, archery, music, food stalls, a bar and for younger visitors face painting, bouncy castle and a new play area. Further information on visiting
Brogdale can be found at
www.brogdalecollections.co.uk
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2 Place the pheasants on a rack in a fl ameproof baking dish. Roast for 10 minutes, then reduce the oven temperature to 200°C (400°C/Gas 6) and roast for 15 minutes.
3 Add the pears to the dish and roast for a further 20 minutes, or until the juices of the pheasants run clear when the thighs are pierced with a skewer. Transfer the pheasants and pears to a warmed plate, discarding the muslin, then cover loosely with foil and leave to rest while making the sauce.
4 Place the baking dish with the juices on the stovetop. Add the cider and liqueur, bring to the boil and cook for 1 minute, or until reduced by half.
5 Strain into a clean saucepan, stir in the cream and boil for 5 minutes, or until the sauce thickens slightly. Stir in the thyme leaves and season well with sea salt and freshly ground black pepper. Serve with the pheasants and pears.
Food steps
Walk off your lunch, and learn more about ‘The Larder of London’ on one of Faversham’s food trails. The eight circular routes showcase the best of the area’s food and drink, including pubs, producers and restaurants. Each walk has its own full-colour leafl et with a map which gives information about the landscape and buildings you will see on the walk. Because the routes are
circular, you can start and fi nish wherever you like, and the leafl ets also allow you to add extra loops for even more calorie burning. At this time of year, try A Land for All Seasons, which passes through a diverse farming landscape. You can download the
route maps for free from
www.faversham.org/walking
www.indexmagazine.co.uk
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